Akara (African)

READY IN: 20mins
Recipe by jenne

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 N4E8747

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. Soak peas overnight in lots of water. Drain. Peel the outside skin from the peas.
  2. 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.
  3. 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.
  4. 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.

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