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We had an international potluck at work this week, where we had to pick a country from a bowl and make food from that country (or region of the world). I drew Senegal, and chose to made akkra, which are black-eyed pea fritters, because they're gluten-free and one of my co-workers is celiac. Black-eyed peas are actually beans, so if I type beans, it's all the same thing.
Put 2 1/2 cups of dried black-eyed peas in a bowl of water, and gently rub them together to make the skins come off. The skins float to the surface, so you can skim them out fairly easily. Do this in a bowl that's significantly bigger than the amount of beans you have, otherwise you'll be scooping out the beans too. I learned this through experience :lol:
I changed the water, and then let the beans soak overnight in the fridge. I think they were actually soaking for 20 hours.
Fry up a large onion in oil (traditionally palm oil, but I used olive oil) until glassy, and then add the onion, peas, and a teaspoon of pepper and a teaspoon of salt, to a blender or food processor, and blend until creamy. Add water if it's too dry.
I guess, traditionally, hot pepper sauce is also added to the batter before blending, but I didn't do this, because some of my co-workers are sensitive to spice -- anyway, if you like spice, add 1-2 tablespoons of hot pepper sauce.
Take a medium frying pan and put an inch deep of oil, and when the oil starts looking shimmery, drop in tablespoons of the batter. Fry them until they're golden brown and then take them out and put them onto paper towel to soak up excess oil. Eat while hot.
The fritters taste really good dipped in hot pepper sauce, and I got an awesome recipe for sauce from Bryant Terry
Terry's own recipe for black-eyed pea fritters is on that page, and they sound very tastey. I'll make those ones next time.
Put 2 1/2 cups of dried black-eyed peas in a bowl of water, and gently rub them together to make the skins come off. The skins float to the surface, so you can skim them out fairly easily. Do this in a bowl that's significantly bigger than the amount of beans you have, otherwise you'll be scooping out the beans too. I learned this through experience :lol:
I changed the water, and then let the beans soak overnight in the fridge. I think they were actually soaking for 20 hours.
Fry up a large onion in oil (traditionally palm oil, but I used olive oil) until glassy, and then add the onion, peas, and a teaspoon of pepper and a teaspoon of salt, to a blender or food processor, and blend until creamy. Add water if it's too dry.
I guess, traditionally, hot pepper sauce is also added to the batter before blending, but I didn't do this, because some of my co-workers are sensitive to spice -- anyway, if you like spice, add 1-2 tablespoons of hot pepper sauce.
Take a medium frying pan and put an inch deep of oil, and when the oil starts looking shimmery, drop in tablespoons of the batter. Fry them until they're golden brown and then take them out and put them onto paper towel to soak up excess oil. Eat while hot.
The fritters taste really good dipped in hot pepper sauce, and I got an awesome recipe for sauce from Bryant Terry
Terry's own recipe for black-eyed pea fritters is on that page, and they sound very tastey. I'll make those ones next time.
