Akara
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The Tale of Akara
Akara, deep-fried black-eyed pea fritters, trace back to West Africa, likely the Yoruba regions of present-day Nigeria and Benin, and traveled across the Atlantic with enslaved Africans to become Brazil's acarajé. In Sierra Leone it's an everyday street food and breakfast, sold hot from roadside stalls.
Ingredients
Scale:· 6 servings
- 2 cups dried black-eyed peas, soaked and peeled
- 1 onion, chopped
- 1 scotch bonnet pepper, chopped
- 1 teaspoon salt
- Oil for deep frying
- Water as needed
Instructions
- 1Drain the soaked, peeled black-eyed peas and blend into a smooth, thick batter with the onion and pepper, adding minimal water.
- 2Season the batter with salt and beat well to incorporate air.
- 3Heat oil in a deep pan over medium-high heat.
- 4Drop spoonfuls of the batter into the hot oil.
- 5Fry until golden brown and puffed, turning occasionally, about 4-5 minutes.
- 6Remove and drain on paper towels.
- 7Serve hot as a snack or breakfast side.
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