Accara
The Quirky Foodster Team
Ingredients
- Dried black-eyed peas, soaked overnight and skins removed — 400 g (2 cups)
- Onion, roughly chopped — 1
- Scotch Bonnet pepper, seeded — 1
- Salt — 1/2 tsp
- Oil for deep frying
Method
- Drain the soaked, skinned black-eyed peas well.
- Blend the peas, onion and scotch bonnet in a food processor until smooth and thick, adding a splash of water if needed.
- Stir in the salt.
- Whip the mixture vigorously by hand or with a mixer for a few minutes until light and airy.
- Heat oil to 180°C (350°F) in a deep pan.
- Drop spoonfuls of the batter into the hot oil, frying in batches for 3-4 minutes until deeply golden.
- Drain on paper towels and serve hot.
Introduction: Crisp, golden black-eyed pea fritters, a hugely popular Senegalese street snack.
Cultural Background: Accara, deep-fried fritters made from ground black-eyed peas, are a beloved street food across Senegal, their crisp exterior and fluffy interior making them a satisfying, portable snack sold hot from stalls.
Tips: Removing the skins from the black-eyed peas before blending is essential for the classic light, fluffy texture. Whip the batter well to incorporate air for the fluffiest fritters.
Variations: Serve with a spicy dipping sauce or wrapped in bread; add finely chopped fresh herbs to the batter for extra flavour.
Storage: Store cooked accara in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a hot oven or air fryer for 8-10 minutes to restore crispness.
Nutrition: Approx. 180 kcal, 8 g protein, 20 g carbohydrate, 8 g fat per serving (4 fritters).
FAQs:
Q: How do I remove the skins from black-eyed peas?
A: After soaking, rub the peas between your hands under running water; the skins will loosen and float away.
Q: Can accara be made without a food processor?
A: A mortar and pestle can be used traditionally, though it requires more time and effort to achieve a smooth batter.
- Dried black-eyed peas, soaked overnight and skins removed — 400 g (2 cups)
- Onion, roughly chopped — 1
- Scotch Bonnet pepper, seeded — 1
- Salt — 1/2 tsp
- Oil for deep frying
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