Akara (Black-Eyed Pea Fritters)
The Quirky Foodster Team
Ingredients
- Dried black-eyed peas, skins removed — 400 g (14oz)
- Medium onion, roughly chopped — 1
- Scotch bonnet peppers, seeded (to taste) — 1-2
- Salt — 1 tsp
- Ground crayfish (optional) — 1/2 tsp
- Vegetable oil, for deep-frying (about 750ml / 3 cups)
Method
- Soak the black-eyed peas in plenty of water for at least 1 hour, or overnight in the fridge, until softened.
- Rub the peas between your hands or in the soaking water to loosen the skins, then float off and discard the skins. Drain well.
- Blend the skinned peas with the onion, Scotch bonnet and just enough water to form a very thick, smooth batter (it should hold soft peaks, similar to whipped cream).
- Whisk the batter vigorously by hand for 2-3 minutes to add air; this makes the fritters light rather than dense.
- Stir in the salt and crayfish, if using.
- Heat the oil in a deep pot to 175C (350F). Carefully drop tablespoons of batter into the hot oil.
- Fry in batches for 3-4 minutes, turning once, until deep golden brown and cooked through.
- Lift out with a slotted spoon and drain on paper towels. Serve warm.
Introduction: Akara is a beloved breakfast and snack food found across West Africa, and in Sierra Leone it is a common sight at roadside stalls and family breakfast tables alike.
Cultural Background: Akara is a beloved breakfast and snack food found across West Africa, and in Sierra Leone it is a common sight at roadside stalls and family breakfast tables alike. Made from skinned black-eyed peas whipped into a light, airy batter, these golden fritters are believed to have travelled from West Africa to Brazil and the Caribbean during the transatlantic slave trade, where similar bean fritters are still made today. In Sierra Leone, akara is often eaten alongside ogi (fermented corn porridge) or tucked into bread for a quick morning meal.
Tips: The batter must be thick and well-aerated or the fritters will soak up oil instead of puffing up. Test the oil temperature with a small spoon of batter first — it should sizzle and rise immediately.
Variations: Add finely chopped fresh ginger for extra warmth. Stir in chopped spring onion or grated carrot for a modern twist. Naturally vegan as written.
Storage: Store cooled leftovers in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in a dry pan or oven at 180C (350F) for 5-8 minutes to restore crispness. Avoid microwaving, which makes them soggy.
Nutrition: Per serving (4 fritters): approx. 260 kcal, 10g protein, 28g carbohydrate, 12g fat
FAQs:
Q: Can I use canned black-eyed peas?
A: Fresh-soaked dried peas give the classic airy texture; canned peas hold too much water and tend to make dense, oily fritters.
Q: Why did my akara turn out flat and heavy?
A: The batter likely wasn't whipped enough, or too much water was added — it needs to be thick and full of air before frying.
- Dried black-eyed peas, skins removed — 400 g (14oz)
- Medium onion, roughly chopped — 1
- Scotch bonnet peppers, seeded (to taste) — 1-2
- Salt — 1 tsp
- Ground crayfish (optional) — 1/2 tsp
- Vegetable oil, for deep-frying (about 750ml / 3 cups)
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