- 1 cup black-eyed peas
- 1 onion, chopped
- 5 tablespoons chopped scallion
- 2 teaspoons minced fresh ginger
- 1 teaspoon minced Scotch bonnet pepper
- 1 teaspoon minced garlic
- 1 tablespoon chopped parsley
- 1 tablespoon thyme leaves
- 2 tablespoons cornmeal
- Salt and freshly cracked black pepper to taste
- ½ to 1 cup coconut oil for deep frying
Place the black-eyed peas in a large bowl and add water to cover. Soak overnight. The next morning, while the beans are still in the soaking water, rub them between your hands to remove their skins. The skins will rise to the surface of the water, where they can be skimmed off. Drain the beans.
Place the beans and the onion, scallion, ginger, Scotch bonnet pepper, garlic, parsley, thyme, and cornmeal in the bowl of a food processor. Process until smooth, adding just enough water (¼ to ½ cup) to form a thick paste. Season with salt and pepper.
Heat about 1 inch of oil in a sauté pan over medium-high heat until it shimmers. Working in batches, drop spoonfuls of the batter into the hot oil and fry, turning, until they brown on all sides, 8 to 10 minutes. Remove to a plate lined with paper towels, and keep warm until all the batter has been used up. Transfer to a warmed platter.
Editor’s Note: Th e full recipe recommends topping the akkra fritters with Garlic-Lime Sauce, Pickled Cucumber, or Watermelon-Lemongrass Chutney. Find the recipes for all three in the cookbook, Provisions.
Makes 25 to 30