Akara (African)

Ingredients

• 1/2 lb dried black-eyed peas
• 2 small onions
• 1 red pepper
• salt
• white pepper
• olive oil
• 2 ripe tomatoes
• 1 green pepper
• 1/4 cup chopped fresh parsley leaves

Directions

1. 1

   Soak peas overnight in lots of water. Drain. Peel the outside skin from the peas.

2. 2

   In a processor, pulse the 1 onion and red pepper to coarsely chop. Add soaked peas and puree to a paste. Transfer to a bowl and using a whisk, whisk the mixture adding salt, white pepper and just a little soaking liquid -- not too much as the mixture needs to retain its shape for frying.

3. 3

   Using an ice cream scoop, form into balls about the size of a ping-pong ball. Drop into a pot of hot olive oil, heated to 360 degrees F. Fry until golden brown. Remove to paper towel-lined plate. Season again with salt and pepper.

4. 4

   Make a quick dipping sauce by pulsing 2 seeded tomatoes, 1 onion, 1 green pepper and some parsley in food processor. Add olive oil and season with salt and pepper. It should be a little chunky, but smooth enough to stick to the fried akara.