Nigerian Akara (Black Eyed Pea Fritters)

These fritters are made with black eyed peas and no flour. Akara is a Nigerian recipe that I was exposed to at a young age. I learned of this recipe from my grandmothers nurses aide Ronki who immigrated from Nigeria. These fritters are light yet filling. The most difficult and tedious part is removing all the skins from the black eyed peas. The removal process takes about an hour. One must be patient. Give this recipe a try.  Don’t be afraid to adjust and incorporate new spices into the recipe to ones taste.

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Nigerian Akara (Black Eyed Pea Fritters)
A flour free Nigerian fritter recipe made with black eyed peas.
Cuisine Nigerian
Servings
Pieces
Ingredients
Cuisine Nigerian
Servings
Pieces
Ingredients
Instructions
  1. Place black eyed peas in a large bowl and cover with around 4 inches of water. Allow peas to soak for 24 hours.
  2. Remove skins from the peas. This is the most tedious process. Using both hands, rub a group of peas in between your palms inside a large bowl with filled halfway with water. Apply a little pressure to remove the skins. The skin is the part of the bean that actually contains the black eye. The skins will float to the top of the bowl. Pour water through a strainer to catch the skins. Refill the bowl with water and repeat the skinning process until they are all removed. Don't worry if some peas bread apart. This process takes about an hour but the results are well worth it.
  3. Add half of the peas to a blender and blend until a smooth paste forms. Add the remaining peas and repeat the previous step. Add diced onion, spices, and salt. Blend again until smooth.
  4. Once blended the paste should resemble the example image. Transfer the paste to a large bowl.
  5. Add one egg into the paste and stir well with a wooden spoon. Add the remaining egg and stir well for 2 minutes.
  6. Add about 3/4 inches of oil to a large skillet set to medium-high heat. Using a spoon, carefully drop portions in oil and fry on each side till golden brown. About 1 minutes per side. Be careful and lightly roll over akara with a slotted spoon. Remove from oil and drain on paper towels. Salt to taste.
  7. Serve hot with a side of your favorite hot sauce.
Recipe Notes

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