Akara (Sierra Leonean Black-Eyed Pea Fritters)
In short: Crisp, golden fritters of whipped black-eyed pea paste with onion and pepper, a Sierra Leonean street snack eaten with bread or pepper sauce. It takes about 55 min in total and makes 6 servings.
- Prep
- 35 min
- Cook
- 20 min
- Resting
- 4 h
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 280 kcal
Akara is a classic fry-fry snack in Sierra Leone, sold hot from big pots on street corners in the morning and evening. Peeled black-eyed peas are ground with onion and hot pepper, then beaten until the batter is light and airy, and dropped into hot oil. They come out crisp outside and soft inside. Eat them plain, tucked into fresh bread, or dipped in pepper sauce.
Instructions
- Drain the soaked peas and put them in a large bowl with plenty of cold water. Rub handfuls between your palms so the skins loosen and float, then pour off the water and skins. Repeat 4 to 5 times until most skins are gone, then drain well.
- Blend the peas with the onion, pepper, salt and 3 tablespoons of cold water until thick and smooth. Add water 1 tablespoon at a time only if the blades stall. The paste should hold a spoon upright.
- Scrape the paste into a bowl. Beat it hard with a wooden spoon or whisk for 3 to 4 minutes, until it looks paler and fluffy. A small spoonful dropped into a glass of water should float.
- Pour the oil into a medium deep pot, to a depth of about 4 cm (1 1/2 in), and heat to 180°C (350°F).
- Drop in rounded tablespoons of batter, 5 or 6 at a time. Fry for 3 to 4 minutes, turning once, until deep golden brown and crisp. Keep the oil near 180°C (350°F) between batches.
- Lift out with a slotted spoon and drain on paper towels. Serve hot with pepper sauce or tucked into fresh bread.
Tips
- Use dried peas, not canned. Canned peas make a wet batter that soaks up oil. For faster peeling, soak the peas in warm water for 1 hour, pulse them 4 or 5 times in a blender, then rinse the skins away.
- Fry small batches at a steady 180°C (350°F). If the oil is too cool, the akara turn greasy. If it is too hot, they brown outside before cooking through.
Questions and answers
Why is my akara heavy and oily?
The batter was probably not beaten long enough, or the oil was too cool. Beat the paste until fluffy and keep the oil near 180°C (350°F).
Can I bake akara instead of frying?
You can bake spoonfuls on an oiled tray at 220°C (425°F) for 20 to 25 minutes, turning once. They will be denser and less crisp than fried akara.
Can I make the batter ahead?
Blend it up to 4 hours ahead, cover it and keep it in the fridge. Beat it again just before frying. Longer than that and it starts to ferment and taste sour.
How long does it take to make Akara (Sierra Leonean Black-Eyed Pea Fritters)?
About 55 min in total: 35 min of preparation and 20 min of cooking.
How many calories are in Akara (Sierra Leonean Black-Eyed Pea Fritters)?
About 280 kcal per serving, with 12 g of protein, 31 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 280 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 31 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sugar | 2 g |
| Sodium | 390 mg |
Estimated values, calculated from the ingredients.
