Entree: Sierra Leone – Northern Culinary Region – Rice Akara (Deep-fried savory fritters made from mashed beans mixed with cooked rice, onions, and spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Total 32 min

Ingredients

- 2 cups (400 g) cooked white rice, cooled
- 2 cups (360 g) cooked black-eyed peas, drained and cooled (or canned, rinsed)
- 1 small onion, finely chopped
- 2 scallions, thinly sliced
- 1 small red bell pepper, finely chopped
- 1 scotch bonnet or habanero pepper, seeded and minced (adjust to taste)
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) salt
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (15 g) finely chopped fresh parsley or cilantro
- 2–3 tbsp (15–22 g) cassava flour or all-purpose flour (to bind as needed)
- Vegetable oil for deep frying, about 2–3 cups (480–720 ml) depending on pan size

Instructions

1. In a food processor or blender, pulse the cooked black-eyed peas and cooked rice together in batches until coarsely mashed but still slightly textured; you want a thick batter that holds together, not completely smooth.
2. Transfer to a bowl and stir in the chopped onion, scallions, red pepper, minced scotch bonnet, baking powder, salt, black pepper, and chopped herbs. Add cassava or all-purpose flour 1 tablespoon at a time if the mixture is too loose; the batter should be scoopable and hold shape.
3. Heat 1–1.5 inches of vegetable oil in a heavy skillet or deep pot over medium-high heat to 350°F (175°C) — if you do not have a thermometer, test with a small drop of batter; it should sizzle and rise slowly.
4. Using a spoon or small ice cream scoop, drop heaping tablespoons of batter into the hot oil, flattening slightly with the back of the spoon. Fry in batches, careful not to overcrowd, until golden brown and crisp, about 3–4 minutes per side.
5. Transfer cooked akara to a paper towel-lined plate to drain. Keep warm in a low oven while frying remaining batches.
6. Serve hot with a spicy pepper sauce, tomato chutney, or a side of steamed greens.