Akara

Àkàrà

Ingrédients6

• dried black-eyed peas250 g
• onion1 small
• scotch bonnet pepper1
• salt1 tsp
• water60 ml
• vegetable oil500 ml

Préparation

1. Soak the black-eyed peas in plenty of water for about 8 hours, or overnight.
2. Rub the peas between your hands to loosen the skins, then rinse and discard the skins until the beans are mostly peeled.
3. Blend the peeled beans with the onion, scotch bonnet, and just enough water to make a thick, smooth paste.
4. Stir in the salt and beat the batter vigorously until it lightens and looks slightly aerated.
5. Heat the oil in a deep pan until hot but not smoking.
6. Drop spoonfuls of batter into the oil and fry until deep golden and crisp, turning once.
7. Drain on paper and serve hot.