Ingredients for Akara African
- 1 cup Dried Black Eyed Peas
- 1 1/2 medium Onions (1 for fritters, 1/2 for sauce)
- 1 Red Bell Pepper
- 1 teaspoon Salt, plus more to taste
- 1/2 teaspoon White Pepper, plus more to taste
- 2 cups Olive Oil (for frying), 2 tablespoons Olive Oil (for sauce)
- 2 medium seeded Tomatoes
- 1/2 Green Bell Pepper
- 1/4 cup chopped Fresh Parsley Leaves
- 2-3 tablespoons Pea Soaking Liquid
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How to Make Akara African
- Soak 1 cup of black-eyed peas overnight in plenty of water.
- Drain the soaked peas thoroughly.
- Peel off the outer skins of the peas. This step is crucial for a smooth texture.
- Roughly chop 1 medium onion and 1 red bell pepper. Pulse in a food processor until coarsely chopped.
- Add the soaked, peeled peas to the food processor with the chopped vegetables. Puree until a smooth paste forms.
- Transfer the pea mixture to a bowl. Whisk in 1 teaspoon of salt, 1/2 teaspoon of white pepper, and 2-3 tablespoons of the pea soaking liquid (add gradually until the mixture is slightly moist but still holds its shape).
- Use a 1.5-inch ice cream scoop or a spoon to form the mixture into ping-pong ball-sized fritters.
- Heat about 2 cups of olive oil in a large pot to 360°F (180°C). Carefully drop the akara balls into the hot oil.
- Fry the akara, turning occasionally, until they are golden brown and crispy (about 3-4 minutes per side).
- Remove the fried akara with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Season the cooked akara with an additional pinch of salt and pepper to taste.
- For the dipping sauce: Pulse 2 medium seeded tomatoes, 1/2 medium onion, 1/2 green bell pepper, and 1/4 cup chopped fresh parsley in a food processor until coarsely chopped.
- Add 2 tablespoons of olive oil to the sauce and season with salt and pepper to taste. Adjust consistency as needed.
- Serve the golden-brown Akara hot, with the vibrant tomato dipping sauce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
36g
Fat
1g
Carbs
14g
