Nigerian Akara with Black-Eyed Peas and Scotch Bonnet
A Classic West African Breakfast Fritter
Dive into the rich flavors of West Africa with these spicy and crispy black-eyed pea fritters, a delicious and nutritious start to your day.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Fritters
For Frying
Preparation
Preparing the Black-Eyed Peas
Soak Peas
Soak the black-eyed peas in water overnight or at least 8 hours.
Remove Skins
Drain and remove the skins by rubbing them with your hands, then rinse thoroughly.
Blend Ingredients
Blend the peas with the onion, scotch bonnet, and salt until a smooth paste forms.
Preparing the Frying Area
Heat Oil
Pour oil into a deep frying pan or saucepan.
Bring to Temperature
Heat the oil to approximately 350°F (175°C).
Ensure the oil is hot enough before frying, or the fritters will absorb too much oil.
Prepare Utensils
Have a slotted spoon ready to remove the fritters from the oil.
Test the oil temperature with a small drop of batter; it should sizzle and rise to the surface.
Cooking Process
Fry Fritters
Gently drop spoonfuls of the black-eyed pea mixture into the hot oil and fry until golden brown, about 5-7 minutes per batch.
Drain Fritters
Use a slotted spoon to transfer the fritters onto a paper-towel-lined plate.
Season
Lightly sprinkle with additional salt immediately after frying for extra flavor.
Plating & Serving
Nigerian Akara with Black-Eyed Peas and Scotch Bonnet
Nigerian Akara with Black-Eyed Peas and Scotch Bonnet
Serve Hot
Serve the fritters hot on a platter, garnished with fresh herbs for a colorful presentation.