FLAVORS OF AFRICA SERIES EPISODE 3: AKARA (BLACK EYED PEA FRITTERS)

One of my dad’s favorite breakfasts that my mum would make for him is akara and bread. Making these fritters is a true testament of love, because the process is truly laborious. It
starts by soaking the black-eyed peas in water overnight to loosen the peels. Then comes
the task of peeling the peas so that the black “eye” is removed. I never understood why Mum couldn’t just blend it all together, but she always reminded us that there are no shortcuts in the kitchen: Having the black specks in these fritters is unattractive and does alter the taste a little. Watching my mum work so hard to prepare these for us always made them taste better. Love is one of the best ingredients you can put into a meal. These may be labor intensive, but are worth the effort every time. The outside is crispy and inside is a soft, fluffy texture full of flavor.


INGREDIENTS
1 cup (151 g) dried black-eyed peas
1⁄4 cup (60 ml) water
1 medium red bell pepper, roughly chopped
1 small habanero chile, stem removed
1 small onion, roughly chopped Salt, to taste
Vegetable oil, for frying
Bread, for serving

DIRECTIONS
Soak the black-eyed peas overnight in water. The next day, peel the beans so that the black “eye” is removed.
In a blender, combine the peeled beans, water, bell pepper, habanero and onion. Blend until the mixture is smooth.
Pour the batter into a medium bowl and season the batter with salt. Stir to combine.
Heat 3 to 4 cups (720 to 960 ml) of the oil in large pot until it reaches 350°F (177°C).
Once the oil is hot, use a spoon to scoop and carefully drop the batter into the oil. Fry the fritters on each side until they are golden brown, about 5 minutes total.
Remove the fritters from the oil with a slotted spoon and transfer them to a plate lined with paper towels.
Serve with your choice of bread or stew.

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