Akara (Black-Eyed Pea Fritters)

About This Recipe

Akara (also known as koose in Ghana, bean cakes in broader usage, and acarajé in Brazil) are irresistible deep-fried fritters made from a batter of skinned, soaked, and blended black-eyed peas, seasoned with onion, scotch bonnet, and salt. In Sierra Leone, akara is a beloved morning street food, sold by vendors alongside pap (fermented corn porridge) or sweet tea. The batter is aerated by vigorous beating, giving the fritters their characteristic lightness. The same recipe travelled across the Atlantic with enslaved West Africans and became the iconic acarajé of Bahia, Brazil — one of the most remarkable culinary migration stories in world history.

Ingredients

Serves 4

• 2 cupsdried black-eyed peas
• 1 mediumonion, roughly chopped
• 1scotch bonnet pepper, deseeded (optional)
• 1 tspsalt
• 0.5 tspblack pepper
• 0.25 cupwater (just enough to blend)
• 2 cupsvegetable oil, for deep frying

Instructions

1. 1

   Soak and skin the peas

   Soak black-eyed peas in cold water for at least 6 hours or overnight. Rub the softened peas between your hands to loosen the skins. The skins will float — rinse and discard them. This step is essential for light, fluffy akara.

2. 2

   Blend

   Drain the skinned peas and place in a blender with onion, scotch bonnet (if using), and just enough water to blend smoothly. Process until you have a very smooth, thick batter. Avoid adding too much water.

3. 3

   Aerate the batter

   Transfer batter to a large bowl. Add salt and pepper. Beat vigorously with a wooden spoon or electric mixer for 3–5 minutes to incorporate air — this is what makes akara fluffy, not dense.

4. 4

   Heat oil

   Heat vegetable oil in a deep, heavy-bottomed pot to 175°C (350°F). The oil should be at least 5 cm deep.

5. 5

   Fry akara

   Drop heaped tablespoons of batter into the hot oil. Fry in batches without crowding the pot for 3–4 minutes per side, turning once, until deep golden brown all over.

6. 6

   Drain and serve

   Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and crispy. Accompany with a chilli dipping sauce or pap.

Variations

• •

  Add prawns or smoked fish to the batter for a more substantial fritter.

• •

  Serve stuffed in a bread roll with tomato sauce, as done in Brazil's acarajé.

• •

  Add a little baking powder to the batter for extra lift.

Storage

Best eaten immediately. Leftover akara can be reheated in the oven at 180°C for 8 minutes to restore crispiness.

Frequently Asked Questions