Appetizers
Accara (Black-Eyed Pea Fritters)
Ingredients
- - 300 g (1 1/2 cups) dried black-eyed peas, soaked overnight
- - 1 small onion, roughly chopped
- - 1 Scotch bonnet chilli, deseeded
- - 1/2 tsp salt
- - 500 ml (2 cups) vegetable oil, for frying
- - 2 tbsp water, as needed
Method
- Drain the soaked black-eyed peas and rub them between your hands under running water to loosen and remove the skins; skim off the skins as they float.
- Place the skinned peas, onion, chilli, and salt into a blender with a splash of water and blend to a thick, smooth batter.
- Transfer to a bowl and whisk vigorously by hand for 3-4 minutes to incorporate air, making the batter light and fluffy.
- Heat the oil in a deep pan to 175°C (347°F).
- Scoop tablespoons of batter and carefully drop them into the hot oil.
- Fry in batches for 3-4 minutes, turning once, until deep golden brown and cooked through.
- Remove with a slotted spoon and drain on a kitchen towel before serving warm.
Introduction: Accara are golden fritters made from a light, whipped black-eyed pea batter, popular as an appetizer or light snack across Burkina Faso and much of West Africa.
Cultural Background: Accara are golden fritters made from a light, whipped black-eyed pea batter, popular as an appetizer or light snack across Burkina Faso and much of West Africa. They are traditionally sold by women at markets and roadside stalls, often eaten with a spicy pepper sauce for dipping while still warm.
Tips: Whisking air into the batter is the secret to light, fluffy accara rather than dense fritters. Removing the skins fully gives the smoothest texture; a fine-mesh sieve can help if straining after blending.
Variations: Add finely chopped fresh ginger or ground crayfish to the batter for a coastal-influenced flavour. Serve with a tomato and onion pepper sauce as a dipping accompaniment. Naturally vegan as written.
Storage: Store leftover accara in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in a hot oven at 180°C (350°F) for 8 minutes to restore crispness; avoid microwaving.
Nutrition: Approx. 160 kcal, 7 g protein, 14 g carbohydrate, 9 g fat per 3 fritters (based on 8 servings).
FAQs:
Q: Can I use canned black-eyed peas instead?
A: Fresh soaked and skinned dried peas give the proper light texture; canned peas contain too much moisture for the batter to whip properly.
Q: Why is whisking by hand important?
A: It introduces air bubbles that make the fritters puff up and stay light rather than dense.