Transcript

Akara

A tasty Nigerian nibble great served hot with a yoghurt dipping sauce.

Ingredients

2 cups black-eyed peas

1 yellow or red onion, finely diced

4-1/2 cups cold water

1 to 2 fresh red chillies, finely diced

2 eggs

Canola or peanut oil for frying

Method

Soak the black-eyed peas overnight in 4 cups of the water.

Rinse the beans in fresh water.

In a blender, puree the beans in small batches, adding the water, 1/2 cup at a time, to make it easier. Blend the first batch of beans with the chilies, onion, salt, and eggs.

When all the beans are pureed, place the thick puree in a bowl, adjust the seasoning, and whisk for 3 to 4 minutes with a hand whisk to aerate the mixture.

Heat oil in a deep skillet until it is very hot.

With clean, wet hands, form balls of mixture, gently drop them into the oil, and fry until golden brown, about 5 minutes.

Fry the balls quickly in batches, and drain them in a fine-mesh sieve lined with paper towels.

Serve hot or cold