6 Servings
1 c black-eyed peas, dried
1/3 c water (1/3 to 1/2)
1/2 c finely onions, chopped
1/4 t black pepper
1/2 t salt
1/2 t and seeded chili, chopped
--or 1/4 teaspoon red, ground
- pepper
1 egg
vegetable oil
1. Place the peas in a large kettle and cover with water. Let soak
for a few hours or overnight.
2. With your hands under water, rub peas together between your palms to remove skins. Skins will float to the top and can be skimmed off.
3. Drain peas in a colander. Place peas in a blender or food processor
with 1/3 cup water and blend for about 20 seconds or until smooth.
4. Place ground peas in a large bowl. If mixture is dry, stir in water
little by little until pasty.
5. Add remaining ingredients except for oil and beat with a spoon until
light and airy.
6. In a large frying pan, heat 1 inch oil over medium heat for 4 to 5
minutes or until temperature measures 375 degrees. Care- fully drop
teaspoons of dough into oil and fry about 5 minutes or until golden
brown.
7. Remove akara from oil with slotted spoon and drain on paper towel.
Serve immediately.
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