Akara is a very popular black-eyed peas fritters in Senegal and other West African countries.
In Senegal, it’s sold with bread mainly as street food. It tends to be very spicy and it’s popular amongst school kids. Growing up, we used to have it as a snack during recess at school or late afternoon after our nap. After 5 pm, street vendors would take their usual spots around the popular hang-out areas of the neighborhood, with their large frying pots, a bowl full of Akara batter, and fresh French baguettes.
There are so many women who make a living selling Akaras, even though the process to make it can be tedious. Between soaking, removing the skin from the peas, and grinding with a mortar called “Génn” in Wolof (a national language of Senegal), you can easily spend hours prepping. Other vendors would go house-to-house to cater to their customers.
Fortunately, we have a food processor which comes in handy. We just rinse our soaked black-eyed peas and grind them. Also, we don’t remove the skin, it is easier and healthier since the skin provides good dietary fiber. You can find the Black-eyed peas at any grocery store for a very reasonable price. Above all, they’re so versatile, incredibly filling, packed with fiber and protein.
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Accara
Ingredients
Accara Batter
- 1 Lbs. Black Eye Peas
- 1 Inch Ginger Root
- 2 Cloves Garlic
- 4 Stalks Spring Onions
- 2 Tsp. Kosher Salt
- 1/2 Tsp. Black Pepper
- 1/4 Tsp. Cumin
- 1/4 Tsp. Coriander
- 4 Pcs. Thai Chili Peppers Optional
- 2 Tbsp. Chopped White onion
- 1/2 Small Bell Pepper
- Oil for deep frying Any vegetable oil will work
Tomato Sauce
- 2 Large Yellow Onions
- 1 Small Yellow Bell Pepper
- 1 Small Bell Pepper
- 1 Small Red Bell Pepper
- 3 Cloves Garlic
- 1 Inch Ginger Root
- 6 Pcs. Thai Chili Peppers Optional
- 6 Tbsp. Tomato Paste
- 1/2 Tsp. Dry Thyme Can also use 2 or 3 fresh Thyme sprigs if you don't have the dry one
- 2 Bay Leaves
- 2 Tsp. Kosher Salt If using regular salt start with 1 tsp and adjust per taste
- 1/2 Tsp. Black Pepper
- 1/4 Tsp. Smoked Paprika
- 5 Tbsp. Olive Oil
- 1 Tsp. White Vinegar
- 1 Cup Water
Instructions
Black Eye Peas Preparation
- Put peas in a large bowl, add cold water, massage with palm of your hands to remove any dust or impurities and drain. Add water again and repeat the process.
- Once cleaned, add cold water (go about 2 inch above peas) and this time cover the bowl then soak it preferably overnight or 8 hours. No need to put in fridge it can be left on the kitchen counter.
- After soaking the peas overnight, drain, add cold water, rinse and put in a colander to drain for about 10 min.
Accara Batter Preparation
- Add half of the peas in the food processor. Cut bell pepper into medium cubes, spring onions into halves, ginger into small pieces then add to the food processor along with the chopped onions, peeled garlic, and chili.
- Blend until smooth put the content in a large bowl, then add the remaining peas in the processor, blend and add to the bowl. Mix well with a spatula or spoon then add remaining ingredients salt, black pepper, cumin and coriander. Taste the batter to ensure it's well seasoned and make adjustments as needed.
- Refrigerate batter or let it rest on the counter for at least 1 to 2 hour to enhance the flavors before frying.
Frying Accara
- In a medium pan, add oil and while waiting for it to be ready, line your colander with paper towel to absorb to excess oil (you can also use a plate).
- Mix batter for few minutes with a spatula, add small to medium dollops in the heated oil and fry until golden brown. We recommend not to overcrowd the frying pan.
Tomato Sauce
- Chop one large onion into very small pieces and set aside.
- Add roughly chopped onions, bell peppers, inch of ginger, garlic, and Thai chilies to a food processor.
- Pulse the ingredients until you get very small chunks, it shouldn't be smooth or a paste.
- Heat a pan on medium heat and add the olive oil. Once hot, add the chopped onions, thyme and bay leaves. Sautee until translucent, add blended ingredients, salt, paprika, black pepper and continue stirring for about 10 minutes.
- Add tomato paste along with 2 tbsp. of water and stir for another 10 minutes. Then add the remaining water, let it boil for few minutes, taste, adjust seasoning if needed and simmer in low heat for 20 minutes. Please stir occasionally to avoid sauce sticking to the pan.
Notes
Did you make this recipe?
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