Akara with Pap

Ingredients

• 1 cup black-eyed peas
• 1 medium onion
• 1 whole scotch bonnet pepper
• 1 teaspoon salt
• 2 cups vegetable oil
• 1 cup pap (ogi)

Instructions

1. 1

   Soak the 1 cup black-eyed peas in water for 8 hours or overnight. Rub off the skins and rinse well.

2. 2

   Blend the peeled peas with the 1 onion, 1 scotch bonnet pepper, and 1 teaspoon salt until smooth, adding a little water if needed. The batter should be thick and pourable.

3. 3

   Heat the 2 cups vegetable oil in a deep pan over medium-high heat until a drop of batter sizzles immediately. Drop spoonfuls of batter into the oil, frying in batches without crowding.

4. 4

   Fry the akara until golden brown and crispy on all sides, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

5. 5

   Meanwhile, mix the 1 cup pap with 1 cup cold water to a smooth paste, then pour in 2 cups boiling water while stirring. Cook over low heat for 2-3 minutes until thick and smooth. Serve the akara with the warm pap.

Tools you’ll need

• Blender
• Deep frying pan
• Slotted spoon
• Mixing bowl
• Saucepan

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