Breakfast
Ata / Akara (Beninese Bean Fritters)
Ingredients
- - 300 g (1 1/2 cups) dried black-eyed peas, soaked overnight and peeled
- - 1 small onion, roughly chopped
- - 1 scotch bonnet chilli, seeds removed (adjust to taste)
- - 1 tsp salt
- - 1/2 tsp ground crayfish (optional)
- - 60 ml (1/4 cup) water, as needed
- - 500 ml (2 cups) vegetable oil, for frying
Method
- Drain the soaked, peeled black-eyed peas and blend with the onion and chilli, adding water a little at a time, until you reach a thick, smooth, whipped batter.
- Transfer to a bowl and whisk vigorously by hand for 3-4 minutes to incorporate air; the batter should lighten in colour and become fluffy.
- Stir in the salt and ground crayfish if using.
- Heat the oil in a deep pan to 175°C (350°F).
- Scoop tablespoons of batter into the hot oil, frying in batches for 3-4 minutes, turning once, until deep golden brown.
- Remove with a slotted spoon and drain on paper towels. Serve hot.
Introduction: Deep-fried black-eyed pea fritters, known locally as ata, are a beloved breakfast street food sold from
roadside stalls across Benin, often alongside bread or bouillie.
Cultural Background: Deep-fried black-eyed pea fritters, known locally as ata, are a beloved breakfast street food sold from
roadside stalls across Benin, often alongside bread or bouillie. The tradition of frying whipped bean batter
traces back through West African trade routes and remains a fixture of morning markets.
Tips: The whisking step is essential – it aerates the batter so the fritters puff up rather than turning dense. A stand
mixer with a whisk attachment saves effort if making a large batch.
Variations: Add finely chopped bell pepper for colour and sweetness, or a pinch of ground ginger for extra warmth.
Vegetarian/Vegan: Already vegan as written.
Storage: Store cooled fritters in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in an oven or air fryer at 180°C (350°F) for 5-6 minutes to restore crispness; avoid microwaving as it
makes them soggy.
Nutrition: Approx. 90 kcal, 4g protein, 5g fat, 8g carbohydrates per fritter.
FAQs:
Q: Why did my fritters turn out flat and dense?
A: The batter likely wasn't whisked enough to incorporate air – whip it until visibly lighter and fluffier before frying.
Q: Can I bake these instead of frying?
A: Traditional ata relies on deep frying for its texture, but a well-oiled tray in a 200°C (400°F) oven for 20 minutes gives a lighter, oil-reduced alternative.