Akara (West African Bean Fritters)

Akara (West African Bean Fritters)

Savory and spicy. Light and fluffy with a crunchy exterior. Akara black-eyed pea fritters are a much-loved breakfast food from West Africa. 

Ingredients

• 1½ cups black-eyed peas, dry (or cowpeas)
• ¼ to ½ cup water (to blend)
• 1 medium onion
• 1 inch piece of ginger
• ½ to 1 scotch bonnet pepper (or habanero pepper), to taste
• 1 level teaspoon salt (flaked sea salt)
• 4 cups vegetable oil (for frying)

Instructions

• Prepare the beans by soaking and de-hulling them (optional). The de-hulling can be done days in advance. When ready to use, simply soak the beans for at least 2 hours our overnight.
• Place the soaked beans into a sturdy blender (or food processor) and begin to pulse until smooth. Add a tablespoon of water at a time to facilitate the blending process. The batter should be quite thick, otherwise the beans will disperse in the oil.
• Add the onion, ginger and scotch bonnet pepper to the blender and pulse until smooth.
• Transfer the mixture to a bowl. Add the sea salt flakes and mix them into the batter.
• Whip the batter for about 2 minutes to incorporate air into the mixture. For extra fluffy bean cakes, whip with a handheld whisk until the mixture doubles in volume.
• Heat the cooking oil in a small to medium sized saucepan. Test the readiness of the oil by adding a shaved piece of ginger. If it sizzles and rises to the top, the oil is hot enough.
• Using a tablespoon to scoop the batter, spoon it into the oil. You will see them puff up into round balls. Fry and allow to cook for 3 to 4 minutes. Turn them in the oil to ensure they are evenly browned.
• Once cooked, scoop them out of the oil and allow to drain on a paper towel.
• Serve as a snack with a pepper sauce or a rich tomato stew. You can also enjoy it the West African breakfast way, with porridge made from fermented millet or corn, or sourdough style oats with a dash of evaporated milk.