Akara

Recipe origin: Ghana

Ingredients

• 2 to 3 cups dried black-eyed peas
• 1 onion, finely chopped
• ½ teaspoon salt
• 1 chili pepper or sweet green or red pepper, finely chopped, or to taste
• Cayenne pepper, to taste
• Vegetable oil, for frying

Procedure

1. Rinse peas under running water and soak them in a bowl of water for a few hours or overnight.
2. After they are soaked, rub them together between your hands to remove their skins.
3. Rinse again to wash skins away. Drain them in a sieve.
4. Crush, grind, or mash the peas into a thick paste.
5. Add enough water to form a smooth, thick batter that will cling to a spoon.
6. Add remaining ingredients (not including oil) and mix well.
7. Heat the oil in a skillet over medium heat.
8. Make fritters by scooping up a spoonful of batter and using another spoon to quickly push the batter into the hot oil.
9. Fry the fritters until they are golden brown. Turn them frequently to brown evenly.

Makes about 2 dozen fritters.