- 1/2 pound dried black-eyed peas
- 2 onions
- 1 red pepper
- Ground white pepper
- Olive oil
- 2 ripe tomatoes
- 1 green pepper
- 1/4 cup chopped parsley leaves
Soak peas overnight in lots of water. Drain. Peel the outside skin from the peas.
In a processor, pulse the 1 onion and red pepper to coarsely chop. Add soaked peas and puree to a paste. Transfer to a bowl and using a whisk, whisk the mixture adding salt, white pepper and just a little soaking liquid -- not too much as the mixture needs to retain its shape for frying.
Using an ice cream scoop, form into balls about the size of a ping-pong ball. Drop into a pot of hot olive oil, heated to 360 degrees F. Fry until golden brown. Remove to paper towel-lined plate. Season again with salt and pepper.
Make a quick dipping sauce by pulsing 2 seeded tomatoes, 1 onion, 1 green pepper and some parsley in food processor. Add olive oil and season with salt and pepper. It should be a little chunky, but smooth enough to stick to the fried akara.
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