Akara
Nigerian black-eyed pea fritters — soaked beans peeled, blended airy, then dropped in hot oil for crisp golden puffs. Breakfast staple.
- prep 30 min
- cook 25 min
- total 55 min
- serves 4
- intermediate
- vegetarian
- Nigeria
Ingredients
- 400 g black-eyed peas
- 1 small onion
- 1 whole scotch bonnet
- 500 ml vegetable oil
Steps
- Soak black-eyed peas overnight in cold water until fully swollen.
- Rub the peas vigorously between your palms to loosen the skins; float the skins off with water.
- Drain and blend the peeled peas with just enough water to make a thick, whip-able paste.
- Add chopped onion, scotch bonnet, and salt; whip the batter with a wooden spoon for 3 minutes until light and airy.
- Heat 5cm of vegetable oil in a heavy pot to 175°C.
- Drop tablespoon-sized scoops of batter into the oil, working in batches.
- Fry 3 minutes per side, flipping once, until deep golden and crisp.
- Drain on paper towels and serve hot with pap or crusty bread.
Tips
- Whipping the batter is the secret — proper akara doubles in volume in the oil.
- Skinned split peas from an Indian grocer will work if you cannot find black-eyed.
≈ 310 kcal · 16 g protein · 38 g carbs · 10 g fat — per serving, estimate