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West Africa · 30m · Easy

Akara (black-eyed pea fritters)

Crispy, fluffy, pepper-flecked fritters. The breakfast of a continent.

The secret is fresh black-eyed peas (not canned), and not over-processing the batter. The texture should be airy, not smooth.

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Method

  1. 01
    5m

    Process

    Drain peas. Process with onion, scotch bonnet, salt to a coarse paste. Don't over-process — it should be textured, not smooth.

  2. 02
    3m

    Whip

    Transfer to a bowl. Whisk vigorously for 2-3 minutes until fluffy and lighter in colour.

  3. 03
    8m

    Fry

    Heat oil to 180°C. Drop tablespoonfuls. Fry 3-4 min, turning, until golden.

  4. 04
    1m

    Serve

    Drain on paper. Serve hot with bread, stew, or pepper sauce.

From the source

Why this dish tastes the way it does

Akara is the Yoruba breakfast of choice, sold by street vendors at dawn. It's the food of a quick hand and a hot oil. Every household has its own pepper-to-pea ratio.

Served at

Breakfast, anytime really

Pairs with

Ogi (fermented porridge), bread, stew

Per serving

280 kcal

Calories

12 g

Protein

22 g

Carbs

16 g

Fat

6 g

Fiber