Discover the irresistible flavors of Nigeria with Akara, a delectable deep-fried snack made from ground black-eyed peas, onions, and peppers. Served hot and crispy, Akara is a must-try street food delight that will leave your taste buds craving for more.
Ingredients:
- 2 cups dried black-eyed peas
- 1 small onion, finely chopped
- 1-2 fresh scotch bonnet peppers or habanero peppers, finely chopped (adjust to your spice preference)
- 1 teaspoon ground crayfish (optional)
- 1 teaspoon baking soda or baking powder
- Salt to taste
- Vegetable oil for frying
Instructions:
- Soak the black-eyed peas: Rinse the black-eyed peas thoroughly in cold water. Place them in a large bowl, cover with water, and let them soak overnight (about 8 hours) or for at least 4 hours.
- Remove the skin: After soaking, the skins of the black-eyed peas should have softened. Drain the peas and use your hands to rub the peas together to remove the skins. The skins will float to the top, and you can easily discard them.
- Grind the peas: Transfer the peeled black-eyed peas to a food processor or blender. Add the chopped onions and peppers. Blend until you get a smooth and thick paste. You can add a little water if needed, but avoid making the batter too watery.
- Season the batter: Add the ground crayfish (if using), baking soda or baking powder, and salt to the batter. Mix thoroughly until all the ingredients are well combined.
- Heat the oil: In a deep frying pan or pot, heat enough vegetable oil to deep-fry the Akara. The oil should be at least 2 inches deep and heated to around 350°F (175°C).
- Fry the Akara: Using a spoon or your hands, carefully drop small portions of the batter into the hot oil. Fry them in batches to avoid overcrowding the pan. The Akara should puff up and turn golden brown. Fry for about 2-3 minutes per side, or until they are fully cooked inside.
- Drain excess oil: Remove the fried Akara with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
- Serve and enjoy: Akara is best enjoyed hot and crispy. Serve it with a side of spicy pepper sauce or a traditional Nigerian pap (akamu/ogi) for a complete and satisfying meal.
Please note that this recipe is just one variation of Akara, and different regions or families might have their own variations. Feel free to adjust the spices and seasoning to suit your taste preferences. Enjoy!
You can try our other recipes too for a yummy taste bud, Have a good day or evening 
