Nigerian Black-eyed Peas Fritters (Akara)

Written by Published on in Different, Different, Different, Main Meals, Small Meals

A burst of protein that tastes like a splurge … worth the effort to make every few weeks or so.

Nigerians tend to cook a lot with legumes, and this was one of those recipes I learned growing up. However, it could be hit/miss if not spot-on with ingredients. Blended beans (without husk) is one of those transformations that does not compensate for lack of flavor, so this recipe calls for a generous amount of spices and other flavors to augment what could be the bland taste.

This is another one of those recipes that takes some commitment to make, but can be frozen, and stored for a future meal. Warm-up in oven, wrapped enclosed in tin foil, at 350 F for 20 minutes, and it’s almost as good as just cooked.

Let me know if you try this.

Be sure to leave a comment + rating on this recipe, and I’ll love to see your creation. 

Note: Recently being featured on Top 35 Black Food Bloggers on Feedspot, I decided to dedicate this episode to a classic Nigerian meal:

Top 35 Black Food Bloggers To Follow in 2021

Ingredients

  • 1 1/2 cups of beans (black-eyed peas)
  • 3/4 medium red onion
  • 1 medium egg
  • 1 habanero pepper
  • 1 cup of chicken broth (and/or 1 chicken knorr cube)
  • 1/2 teaspoon curry powder, as preferred
  • 1/4 teaspoon salt, as needed
  • Light Oil (Olive or Canola) – enough to fully immerse fritters when frying in deep sauce pan

Directions

  1. Soak beans for at least 6 hours in room temperature water, fully immersed, and 2 inches of water above beans to allow beans to rise – I soak overnight when possible, to loosen fully husks from seed
  2. Use hands to peel off husks, rinse, and soak in water – you could leave husks on, which will make fritters fiber rich, but more coarse to eat
  3. Blend beans, onions, peppers, knorr cubes, and chicken stock, using puree or smoothie setting on Blender
  4. Pour blended mixture in a large bowl – add curry and salt as needed, and mix by hand with a spatula
  5. Add oil in deep sauce pan / pot, and heat on medium stove – tip: drop a small slice of onion in the oil to observe how hot oil is. It should show a quick but steady fry … not overwhelming effervescence or onion quickly burns
  6. Using a rounded spoon, scoop and carefully drop blended beans mix into the hot oil
  7. See photos, videos below to guide

 

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I’m Oiza (pronounced Oy-yee-za) … Corporate Finance professional by day, and Foodie at all times! I love to cook, visit new food establishments, and explore avenues to discover or invent. A new food blogger as of 2021, I plan on sharing my adventures in the kitchen, and look forward to this evolving into a forum for an exchange of fun ideas. Being born in Atlanta Georgia, growing up through my teenage years in Nigeria, West Africa, and privileged to travel the world during my adult years, I’ve become exposed to various cuisines over the years. In Nigeria, my siblings and I experienced having a little farm behind our house, with all sorts of vegetables, the likes of corn, greens, and tomatoes. On Saturdays, we were co-farmers prepping, planting, tending to, and harvesting crop, which didn’t feel like a chore (most of the time ;). Spending time in the kitchen, I wanted to be front and center, quickly getting accustomed to mixing things up in a sauce pan, and becoming savvy at making certain dishes. Fast-forward many years, I got to travel for work/leisure to all but 2 continents, and have seen a good amount of the US, including neighboring Islands. While on these travel escapades, seeking out the best places to eat made (makes) for fun adventures. I’ve picked up tips here and there, finessing likes/dislikes … recently learning how to bake from scratch! (I’m more of a Cook than a Baker). All in all, I couldn’t help but gain an appreciation for good food through-out my life. Recently spending time with family over the holidays, my brother prodded me to share the love I have for cooking … And a few weeks later, here we are with www.mycraftymeals.com Blog.

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