Recipe courtesy of Simbo Fowora

Akara

  • Level: Intermediate
  • Total: 24 hr 20 min
  • Prep: 10 min
  • Inactive: 24 hr
  • Cook: 10 min
  • Yield: 4 to 6 servings
Save Recipe

Ingredients

1/2 pound dried black-eyed peas

2 onions

1 red pepper

Salt

Ground white pepper

Olive oil

2 ripe tomatoes

1 green pepper

1/4 cup chopped parsley leaves

Directions

  1. Soak peas overnight in lots of water. Drain. Peel the outside skin from the peas.
  2. 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.
  3. 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.
  4. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Cowboy Caviar with Warm Blue Tortillas

Guacamole

Lowcountry Aioli

Roasted Broccoli with Cherry Tomatoes

Regina Margherita

Grilled Corn and Tomato Salad

Steamed Vegetables with Tomato and Basil Dressing

Tomato-Leek-Bacon Tart