Chadian Accara (Bean Fritters)
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The Tale of Chadian Accara (Bean Fritters)
Story updated
Accara are deep-fried black-eyed pea fritters tracing back to West African cooking traditions, most famously associated with Yoruba cuisine as akara, and carried across the Sahel and, through the transatlantic slave trade, to Brazil as acarajé. In Chad they're a popular street snack, crisp outside and soft within.
Ingredients
Scale:· 6 servings
- 3 cups black-eyed peas, soaked and peeled
- 1 onion, finely chopped
- 1 chili pepper, minced
- 1 tsp ground ginger
- Salt to taste
- Vegetable oil, for frying
- Water, as needed
Instructions
- 1Soak the black-eyed peas until softened, then rub to remove the skins and rinse clean.
- 2Blend the peeled beans with a small amount of water until you have a thick, smooth, fluffy paste.
- 3Stir in the chopped onion, minced chili, ground ginger, and salt, mixing well to distribute evenly.
- 4Whip the batter vigorously by hand or with a mixer for a few minutes to incorporate air, making the fritters light.
- 5Heat vegetable oil in a deep pan to medium-high heat.
- 6Scoop spoonfuls of the batter into the hot oil, frying in batches until golden brown and crisp, about 3-4 minutes per side.
- 7Drain on paper towels and serve hot as a snack or breakfast item, often with a pepper sauce.
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