Akara
Serves 4
Ingredients
Method
200 g. Black-eyed Beans
1 Medium Onion
2 Scotch Bonnet Peppers
1 g. Salt
500 ml. Vegetable Oil for Frying
Soak the beans in water for 3 hours, then peel off the skins.
Blend the beans with chopped onion, peppers, and salt until a smooth batter is formed.
Heat the oil in a deep pan, then drop spoonfuls of the batter into the hot oil.
Fry the Akara on each side until golden brown.
Remove the Akara with a slotted spoon and drain on kitchen paper.
Serve the Akara hot with bread or ogi (a type of cornmeal porridge).