Àkàrà [0000830]

Ingredients:

2 cups black-eyed peas (or brown beans), soaked and peeled
1 small onion, finely chopped
1-2 scotch bonnet peppers (adjust to your spice preference)
1 teaspoon ground crayfish (optional, for flavor)
1 teaspoon ground paprika
Salt, to taste
1/4 cup water (if needed)
Vegetable oil, for frying
Optional additions: sliced bell peppers, chopped spring onions, or diced tomatoes for extra flavor and color

Instructions:

Rinse and soak the black-eyed peas (or brown beans) in water for at least 4 hours or overnight to soften them.

After soaking, peel the beans by rubbing them between your palms to remove the outer skins. This step is crucial for a smoother texture.

In a blender or food processor, combine the peeled beans, chopped onion, scotch bonnet peppers, ground crayfish (if using), ground paprika, and salt.

Blend the mixture until it becomes smooth and slightly fluffy. If the mixture is too thick to blend, you can add a small amount of water (about 1/4 cup) to aid the blending process.

Transfer the bean paste to a mixing bowl. If desired, add any optional additions like sliced bell peppers, chopped spring onions, or diced tomatoes for extra flavor and color. Mix well.

In a deep frying pan or pot, heat vegetable oil over medium-high heat. The oil should be hot enough for frying but not smoking (around 350°F or 175°C).

Using a spoon, scoop up some of the bean paste and gently drop it into the hot oil. You can make small or medium-sized balls, depending on your preference.

Fry the àkàrà until they are golden brown on all sides, turning occasionally to ensure even cooking. This should take about 3-4 minutes per batch.

Remove the fried àkàrà with a slotted spoon and drain them on paper towels to remove excess oil.

Serve your gluten-free Nigerian Àkàrà as a delicious and savory snack or breakfast treat. Enjoy the crispy exterior and soft interior of these fried bean cakes!

Àkàrà is a popular Nigerian street food and snack that is sure to delight your taste buds.