Serves 6
50 min
Akara (Fried Bean Cakes)
Recipe GLPR9ab3729025b7b1
Akara are traditional West African fried bean cakes made from puréed black-eyed peas blended with fresh peppers and onions. These golden, crispy fritters are savory, slightly spicy, and wonderfully versatile—serve them as a main course with rice, as an appetizer, or as a street food snack. The vibrant combination of habanero and bell pepper gives these cakes their distinctive kick and depth of flavor.
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Ingredients
1 pound dried black-eyed peas
cold water, divided
1 large red bell pepper
1½ habanero peppers
½ large red onion
2½ teaspoons kosher salt
3 cups vegetable oil, for deep-frying
Directions
Sort through the dried black-eyed peas and remove any debris or discolored beans. Rinse them thoroughly under cold running water until the water runs clear.
Place the rinsed peas in a large bowl or pot and cover with about 8 cups of cold water. Let them soak for at least 12 hours or overnight until the peas are soft enough to pinch easily between your fingers.
Drain the soaked peas well and transfer them to a food processor. Add the remaining 3 1/2 cups of cold water in two batches, processing until the mixture becomes a smooth, thick paste. The peas should break down completely without becoming watery.
While the peas are processing, remove the stem and seeds from the red bell pepper and roughly chop it into chunks. Remove the stem and seeds from the habanero peppers (wearing gloves to protect your hands) and roughly chop them. Peel and roughly chop the red onion.
Add the chopped bell pepper, habanero peppers, red onion, and kosher salt to the pea purée in the food processor. Blend everything together until well combined and you have a thick, smooth batter. Adjust the salt to taste if needed.
Heat the vegetable oil in a deep-sided pot or deep fryer to 350°F (175°C). Use a candy or deep-fry thermometer to monitor the oil temperature.
Once the oil reaches 350°F, carefully drop spoonfuls of the batter into the hot oil, working in batches to avoid overcrowding. Each spoonful will drop and fry, so use caution to avoid splattering.
Fry the bean cakes for 3 to 4 minutes until they are golden brown and crispy on all sides, turning gently if needed. The outside should be deeply browned and the inside cooked through.
Remove the fried akara with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Keep warm while you continue frying the remaining batter.
Serve the akara hot as a main course alongside rice or vegetables, or as an appetizer. They are best enjoyed fresh and warm.
