Recipe by JanuaryBride
Recipe from the Food Network. States that this is a traditional Nigerian dinner. You have to plan ahead (to soak the beans), but otherwise it comes together quite quickly. And it's vegetarian to boot!
Top Review by N4E
I tried this recipe as written and ended up with sand-sized crumbles of ingredients floating in brown oil. Had to start all over again. Here are suggestions to avoid my misery:
1. If using 1/2 lb of black-eyed peas and a small food processor, you will need to add them in four or so batches of about 1 1/2 cup at a time, add water, process, and transfer to a STRAINER to let water out.
2. After staining, place in bowl, add flour to the mix; blend.
3. After making small balls, roll in flour to firm up before putting in oil!
My 2nd batch turned out pretty good. Good luck.
- 1⁄2 lb dried black-eyed peas
- 2 small onions
- 1 red pepper
- white pepper
- olive oil
- 2 ripe tomatoes
- 1 green pepper
- 1⁄4 cup chopped fresh parsley leaves
Directions See How It's Made
- Soak peas overnight in lots of water. Drain. Peel the outside skin from the peas.
- In a processor, pulse the 1 onion and red pepper to coarsely chop. Add soaked peas and puree to a paste. Transfer to a bowl and using a whisk, whisk the mixture adding salt, white pepper and just a little soaking liquid -- not too much as the mixture needs to retain its shape for frying.
- Using an ice cream scoop, form into balls about the size of a ping-pong ball. Drop into a pot of hot olive oil, heated to 360 degrees F. Fry until golden brown. Remove to paper towel-lined plate. Season again with salt and pepper.
- Make a quick dipping sauce by pulsing 2 seeded tomatoes, 1 onion, 1 green pepper and some parsley in food processor. Add olive oil and season with salt and pepper. It should be a little chunky, but smooth enough to stick to the fried akara.