How to make it
5 steps. Take it one step at a time.
Place the peeled black-eyed peas
Place the peeled black-eyed peas into a blender with the onion, Scotch bonnet peppers, and just enough water (about 1/2 cup / 120 ml) to facilitate blending. Blend until the mixture is smooth and very thick.
Pour the paste into a large bowl
Pour the paste into a large bowl. Using a wooden spoon or hand mixer, whisk the paste vigorously for 5 to 10 minutes. This incorporates air, making the Akara light and fluffy. Only stir in the salt at the very end of this process.
10 minHeat the vegetable oil
Heat the vegetable oil in a deep pan to approximately 350°F (177°C). The oil should be deep enough to allow the Akara balls to float.
Using a large spoon, scoop the batter and carefully drop it
Using a large spoon, scoop the batter and carefully drop it into the hot oil. Fry in batches to avoid overcrowding the pan. Fry each side for about 2-3 minutes or until golden brown.
6 minRemove the Akara
Remove the Akara with a slotted spoon and drain on paper towels to remove excess oil. Serve hot.
A little kitchen wisdom
The secret to light and fluffy Akara is beating air into the paste before frying. Use a wooden spoon or hand mixer for at least 5-10 minutes. For the best texture, avoid adding too much water during the blending process; the batter should be thick enough to hold its shape on a spoon.
