Akara

Method

Soak the black-eyed peas in cold water for at least 2 hours, then drain and rub gently between your hands to remove the thin skins, rinsing thoroughly until the water runs clear. Blend the skinned peas with a little water until you achieve a light, fluffy batter with a consistency similar to whipped cream, which should take about 5-7 minutes using a food processor. Fold in the chopped onion, chilli, salt and black pepper, stirring gently to incorporate without deflating the mixture. Heat the vegetable oil in a deep pan to 180°C and carefully drop spoonfuls of the batter into the hot oil using a second spoon, frying in small batches until golden brown on all sides, approximately 3-4 minutes per batch. Drain the akara on kitchen paper and serve hot with a spicy tomato sauce or as part of a traditional breakfast alongside pap or custard.