Crispy Akara & Creamy Pap
Golden fried black-eyed pea fritters served over smooth cornmeal pap—a Nigerian street-food classic ready in under 30 minutes. Vegan, satisfying, and pure comfort.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 12g
Ingredients
- 1 cup black-eyed peas, dried
- 2 tbsp scallions, chopped
- ½ tsp Scotch bonnet pepper, finely minced
- 1 cup cornmeal (fine), unsweetened
- 2 cups vegetable oil for frying
- 1 cube seasoning cube (Maggi or Knorr), crushed
Instructions
- 1
Soak black-eyed peas in hot water for 15 minutes until softened.
- 2
Drain peas, rub between your palms to slip off the skins, and rinse until water runs clear.
- 3
Pulse peas with scallions, Scotch bonnet, and 2 tbsp water until coarse and fluffy—not a smooth paste.
- 4
Heat oil in a deep pan over medium-high until it shimmers and a pinch of batter sizzles immediately.
- 5
Drop spoonfuls of batter into hot oil and fry 2–3 minutes per side until golden brown.
- 6
Boil 4 cups salted water in a pot, slowly whisk in cornmeal stirring constantly, add seasoning cube, and simmer 5 minutes until thick and creamy.
- 7
Pour pap into bowls or onto a plate, top with crispy akara, and serve hot.
Tools you’ll need
- large bowl
- food processor or blender
- deep heavy-bottomed pot or Dutch oven
- wooden spoon or whisk
- slotted spoon
- paper towels
- another pot for pap (2-quart minimum)
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