Accara (Black-Eyed Pea Fritters)
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The Tale of Accara (Black-Eyed Pea Fritters)
These black-eyed pea fritters have deep roots in West African cuisine and hold particular historical weight: enslaved West Africans carried the dish and its ingredients across the Atlantic, giving rise to Brazil's acarajé and related fritters throughout the Americas. In Senegal, accara remains a popular street food and breakfast.
Ingredients
Scale:· 6 servings
- 2 cups dried black-eyed peas, soaked and peeled
- 1 onion, chopped
- 1 scotch bonnet pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- Oil for deep frying
- Water as needed
Instructions
- 1Drain the soaked, peeled black-eyed peas and blend with onion, garlic, and pepper into a thick, smooth paste, adding a little water as needed.
- 2Season the paste with salt and whip vigorously with a spoon to incorporate air, making the batter light.
- 3Heat oil in a deep pot to medium-high heat.
- 4Scoop spoonfuls of the batter and carefully drop into the hot oil.
- 5Fry until golden brown and puffed, turning occasionally, about 4-5 minutes.
- 6Remove and drain on paper towels.
- 7Serve hot on their own or with a spicy pepper sauce.
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