Entree: Nigeria – Lagos Street Food – Akara (Deep-fried seasoned black-eyed pea fritters commonly sold as street food)

Serving Size: 4

Approximate Time

Prep 1 hr 30 min

Cook 15 min

Total 1 hr 45 min

Ingredients

- 2 cups (360 g) dried black-eyed peas
- 1 small (about 70 g) yellow onion, roughly chopped
- 1 Scotch bonnet or habanero pepper, seeded and chopped
- 2 scallions, roughly chopped
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1.5 g) ground black pepper
- 1 tbsp (15 ml) palm or vegetable oil (optional, for flavor)
- Vegetable oil for deep-frying

Instructions

1. Soak and peel: Rinse the black-eyed peas, then soak in water for 4–6 hours (or cover with boiling water and soak 1–2 hours). Rub between your hands to loosen and remove skins; drain, repeat until most skins are removed, then drain well.
2. Blend batter: In a food processor or high-speed blender, combine the peeled peas, onion, Scotch bonnet, and scallions. Add just enough cold water to allow blending to a thick paste (start with 2–3 tbsp / 30–45 ml). Process to a smooth, slightly coarse batter; scrape down the bowl as needed.
3. Season and aerate: Transfer batter to a bowl; stir in baking powder, salt, pepper, and palm oil if using. Beat vigorously with a spoon for 2–3 minutes to incorporate air — this gives akara its light texture. If batter is too thick to drop from a spoon, add up to 1–2 tbsp (15–30 ml) water.
4. Heat oil: In a deep skillet or pot, heat 2–3 inches (5–7.5 cm) of vegetable oil to 350°F (175°C). Test with a small drop of batter; it should sizzle and rise slowly.
5. Fry: Using a tablespoon or small ice-cream scoop, drop spoonfuls of batter into the hot oil without overcrowding. Fry in batches, turning occasionally, until deep golden brown and crisp, about 3–5 minutes per batch.
6. Drain and serve: Remove akara with a slotted spoon and drain on paper towels. Serve hot with pepper sauce, garri, or bread as commonly enjoyed in Lagos street food stalls.