Akara

Ingredients

• 400g dried black-eyed peas
• 1 onion, divided
• 1 scotch bonnet pepper, or to taste
• 1 teaspoon salt
• 1/4 teaspoon ground crayfish
• 1/2 cup water, as needed
• Vegetable oil, for deep frying

Before you cook

• Soak the black-eyed peas in water for 2 hours.
• Rub the soaked peas between your palms to loosen the skins.
• Rinse repeatedly, skimming off the floating skins, until the peas are clean.
• Roughly chop half the onion for blending and finely mince the other half.

Steps

1. Blend the peeled peas with the chopped onion, scotch bonnet and a small splash of water into a thick, smooth paste.
2. Transfer the paste to a large bowl.
3. Whip the batter vigorously by hand or with a whisk for several minutes until it lightens in color and increases in volume.
4. Fold in the minced onion, salt and ground crayfish just before frying.
5. Heat the oil to 350°F (175°C) in a deep pot.
6. Test the oil with a small spoonful of batter; it should sizzle and float immediately.
7. Scoop spoonfuls of batter into the hot oil, without overcrowding the pot.
8. Fry for 4 minutes, turning occasionally, until deep golden-brown and cooked through.
9. Drain the fritters on a wire rack or paper towels.
10. Serve hot with bread or pepper sauce.