Akara (African)
- Reviews 2
Ready In: 20 mins
Serves: 4-6
Ingredients
- 1⁄2 lb dried black-eyed peas
- 2 small onions
- 1 red pepper
- salt
- white pepper
- olive oil
- 2 ripe tomatoes
- 1 green pepper
- 1⁄4 cup chopped fresh parsley leaves
Directions
- 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.
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