Akara

Nigerian Akara (Black-Eyed Pea Fritters)

A classic West African breakfast street food from Nigeria: black-eyed peas are peeled, blended with onion and pepper, then fried into golden, airy fritters.

Prep

25 min

Cook

15 min

Total

40 min

Serves

4 (about 16 fritters)

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz (1¾ cups)) dried black-eyed peas, dried only — canned beans will not whip to the right airy texture
• •1 small red onion, roughly chopped
• •1 medium scotch bonnet or habanero pepper, seeded for less heat; use atambā (cayenne) if unavailable
• •1 tsp fine sea salt, to taste
• •500 ml (2 cups) neutral frying oil, groundnut (peanut) oil is traditional; sunflower or canola also work

Steps

1. 1 Sort and rinse the dried black-eyed peas, then soak in plenty of cold water for 6–8 hours or overnight. They should be soft enough to split easily when pressed but still hold their shape. Drain very well.
2. 2 To peel: place a small handful of soaked peas in one hand and rub firmly between your palms while blowing gently on them; the thin skins will float off. Repeat until all peas are peeled, then rinse to remove any remaining skins. Discard skins.
3. 3 Place the peeled peas in a blender or food processor with the onion, pepper, salt and 60 ml (¼ cup) cold water. Pulse to a thick, textured paste — do not purée smooth.
4. 4 Transfer to a bowl and whisk vigorously with a wooden spoon or whisk for 3–4 minutes, folding and lifting the batter to incorporate air. The batter should be light, fluffy and drop easily from a spoon (similar to thick pancake batter); add 1 tbsp water at a time only if too stiff.
5. 5 Heat the oil in a deep pot or wok to 175 °C / 350 °F (a pea-sized drop of batter should sizzle, rise to the surface and hold its shape within 5 seconds).
6. 6 Using a large spoon or ice-cream scoop, drop tablespoon-sized mounds of batter into the hot oil, leaving space between each fritter. Do not overcrowd the pan.
7. 7 Fry for 2–3 minutes per side, turning carefully with a slotted spoon, until deep golden brown and crisp on the outside. Akara should sound hollow when tapped.
8. 8 Lift out onto paper towels or a wire rack to drain. Serve immediately while hot and airy, traditionally with ogi (pap), bread or as a breakfast side.
9. 9 Reheating note: Akara is best eaten fresh; if needed, reheat in a 180 °C / 350 °F oven for 4–5 minutes to restore crispness — microwaving will make them dense and soft.