posted by lynn102 05-07-103 6:41 PM
Akara
Source: Kitchen Safari.)
2 (1-pound) cans black-eyed peas
1 onion
1 teaspoon cayenne
Salt to taste
Palm or peanut oil
Drain peas well and mash in a blender. Place in a bowl and toss a bit to fluff. Add warm water slowly, beating constantly until the mixture is light and drops easily when shaken from a spoon, about the consistency of a thick cake batter.
Mince onion very fine (or put through a food grinder) and add to beans along with cayenne and salt to taste, mixing well without much further beating.
Heat oil, drop mixture in by spoonfuls and fry evenly until brown. These may be deep-fat fried or shallow fried, as you prefer.
Akara Awon: Add 4 okras, finely minced, to the batter.
Akara Ijesha: cut down on the amount of water, using only enough to make the vegetables and seasonings hold together. Beat well and fry in big lumps.
Akara Eggs: Make a thick Akara mixture somewhere between normal Akara and Akara Ijesha. Form mixture around whole, shelled, hard-cooked eggs. Mixture should be just thick enough to hold shape around the eggs without falling apart. Place on a spoon and lower into hot deep fat (375 degrees F.). Fry gently until brown and drain. To serve, cut each egg in half.
Akara Meatballs: Make a thick Akara mixture as for Akara Eggs. Combine with 1 pound ground beef and 1 egg, beaten. Form into balls and fry in oil.
Rich Akara: Add 2 eggs to the mashed peas after some of the water has been added. continue as directed, but shorten beating time.