Akara
Breakfast · Nigerian · Ready in 35 min · Serves 4
Nigerian black-eyed-pea fritters. Soaked peas rubbed free of their skins, blended with onion and pepper, whisked airy, then shallow-fried into golden, cloud-light puffs.
Per serving
- Calories
- 247
- Protein
- 11 g
- Carbs
- 26 g
- Fat
- 11 g
- Fibre
- 6 g
Vitamins and minerals, % of a day’s needs
- Iron30%
- Vitamin D0%
- B120%
- Zinc20%
- Magnesium29%
- Omega-36%
- Folate105%
- Calcium5%
- Potassium18%
- Vitamin C50%
- Vitamin A3%
- Riboflavin11%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 250 g Dried black-eyed peas
- 1 whole Onion
- 1 whole Red pepper
- 1 whole Scotch bonnet
- 60 ml Water
- 1 tsp Salt
- 4 tbsp Sunflower oil
Method
- 1
Soak 250g of dried black-eyed peas in cold water overnight, then rub them between your palms to loosen the skins and rinse the floating skins away.
- 2
Blend the skinned peas with the onion, half the red pepper, a little scotch bonnet to taste and 60ml of water to a thick, smooth paste.
- 3
Beat the paste vigorously by hand or with a whisk until it turns pale and fluffy, adding 1 teaspoon of salt near the end.
- 4
Warm 4 tablespoons of sunflower oil in a pan over medium-high heat and drop in spoonfuls of batter. Shallow-fry until deep golden and puffed, turning once.
- 5
Lift onto kitchen paper to drain, then serve warm with pap or a soft bread roll.
