A High Protein Snack | AKARA, black-eyed pea fritters
Today I bring you a #highprotein and #delicious #nigerian snack that is automatically plantbased as it mostly consist of #beans and doesn’t even need years and years of boiling ???????? or slaving away in the kitchen to achieve. one of the easiest ways to cook a Nigerian delicacy- you can now tell people you know how to make a Nigerian meal.
Presenting (drumroll) AKARA!! In other African regions they have something similar like Badjiá in Moçambique, or falafel in the Egyptian regions too.
The distinction with this one is that it usually uses black eyed peas instead of brown/red beans as they do in Mozambique or garbanzo beans/ a.k.a chickpeas as used in falafel.
However, you can use a different kind of bean like chickpeas that are raw and soaked and processed the same way the black eyed peas would be.
Have you tried making these before? If so are there any different seasonings you usually use to make it your own or do you prefer to colour within the lines (use garlic, onion, ginger, scotch bonnet pepper, white/black pepper and Maggie cube)? ????
Anyways, below is the recipe I like to use, for the most part:
AKARA Recipe:
2 1/2 cups soaked black-eyed peas*
*soak for at least 1 hour, preferably 4 hours
1 thumb ginger
2 cloves of garlic (large, be generous ????)
1 red Serrano pepper (adjust to your heat tolerrance)
1 white onion/shallot
1/3 cup water to help blend (depends on blender power)
Spices:
*1 teaspoons salt (I added 1/2 extra when i adjusted the seasoning, adjust for yourself accordingly too; 1 1/2 in total)
*usually, we use 2 maggi cubes but we ran out so Salt is fine
1/2 teaspoon thyme
3/4 teaspoon smoked paprika (optional)
Like I said, you can adjust the seasonings or evwn use your own altogether to suit your preferences, maybe add tomato paste or even other fresh herbs like sage, parsley, basil or even coriander- whatever suits your fancy.
#blackeyedpeas #blackeyedbeans #akara #foodblogger #nigerianfood #africanstreetfood #culturalfood #southafricanyoutuber
Music credits:
Music: I Got A Girl
Musician: Philip E Morris
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Black eyed peas Fritters or Daar na Bhajiya
The song used in the introduction and conclusion was found on iMovie : Silicone Madness - John Tate
Sound recording
Thank you for allowing me to use this wonderful soundtrack !
Daar na Bhajiyaas or Black eyed peas Fritters fried to perfection with a crispy on the outside and soft on the inside a great side dish!
Recipe:
1 1/2 cups black eyed peas washed and soaked overnight
1 tsp fresh ginger and garlic puree
1 tbsp green chutney or per your taste
2 tbsp lemon juice or per your taste
fresh cilantro leaves
salt to taste
water just in case you need it
Method:
In a food processor add the black eyed peas and all the rest of the ingredients and blend until everything is nicely incorporated. transfer the mixture in a bowl and beat it vigorously and either with your hand or with 2 tbsp place it in the oil and deep fry until crunchy and golden brown in color, transfer the hot fritters onto a pape towel to drain the excess oil.
Enjoy!!
Black-Eyed Peas Fritters | MOUTHWATERING RECIPE
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Black-eyed peas fritters Recipe: # akaras. 1 packet of Black -eyed peas(16oz). 1 onion Onions. Bell peppers. 1 scallion. 4 Garlic cloves Salt. Black Pepper. Oil for frying.
Soak the black-eyed peas for a minimum of a couple hours or overnight. Rub the beans to remove the skins. There are various ways to remove the skin. Another efficient way is to soak the beans for an hour or so. Put in the food processor and pulse a few times without any liquid. Put in a bowl full of water. Strain the floating skins and rinse. / Put the skinned beans inside a food processor. Add salt, pepper, garlic cloves, cubes onion, 1 hot pepper (optional or seeded). Blend. Add very little water to get the mixture to blend. Turn off and scrape the inside of the processor if necessary. Pulse again until well blended into a nice and thick mixture. / Put the mixture inside a large bowl. Whisk for 6 to 7 minutes in order to add air in it. It will make light fritters. Add the finely sliced scallions and sweet/ bell peppers. Whisk for a couple minutes. // Heat oil in large pot or pan. Using 2 spoons, drop inside hot oil. Fry on medium heat turning the fritters around until golden brown on both sides. //
* Spicy tomato/pepper dipping sauce recipe: 1 yellow onion. 8 cloves of garlic. Fresh Hot peppers to taste. 2 sweet red peppers or 1 red bell pepper. 2 tablespoons of Vinegar. Oil. Salt and pepper.
Blend together: onions, 3 ripe fresh tomatoes and red sweet peppers, 8 cloves of garlic, fresh hot pepper. / In a small pot or pan, put a little bit of oil. When hot add the blended tomatoes/ onion bell pepper blended mixture. Add the black pepper, add the mixed herbs/ seasoning and the vinegar. Stir. Adjust the seasoning if necessary. Let cook on high heat for a few minutes or until most of the moisture has evaporated. Serve with the black-eyed peas fritters.
Akara (Black Eyed Pea Fritters)! Flavors of Africa Episode 3
FLAVORS OF AFRICA SERIES EPISODE 3: AKARA (BLACK EYED PEA FRITTERS)
One of my dad’s favorite breakfasts that my mum would make for him is akara and bread. Making these fritters is a true testament of love, because the process is truly laborious. It
starts by soaking the black-eyed peas in water overnight to loosen the peels. Then comes
the task of peeling the peas so that the black “eye” is removed. I never understood why Mum couldn’t just blend it all together, but she always reminded us that there are no shortcuts in the kitchen: Having the black specks in these fritters is unattractive and does alter the taste a little. Watching my mum work so hard to prepare these for us always made them taste better. Love is one of the best ingredients you can put into a meal. These may be labor intensive, but are worth the effort every time. The outside is crispy and inside is a soft, fluffy texture full of flavor.
INGREDIENTS
1 cup (151 g) dried black-eyed peas
1⁄4 cup (60 ml) water
1 medium red bell pepper, roughly chopped
1 small habanero chile, stem removed
1 small onion, roughly chopped Salt, to taste
Vegetable oil, for frying
Bread, for serving
DIRECTIONS
Soak the black-eyed peas overnight in water. The next day, peel the beans so that the black “eye” is removed.
In a blender, combine the peeled beans, water, bell pepper, habanero and onion. Blend until the mixture is smooth.
Pour the batter into a medium bowl and season the batter with salt. Stir to combine.
Heat 3 to 4 cups (720 to 960 ml) of the oil in large pot until it reaches 350°F (177°C).
Once the oil is hot, use a spoon to scoop and carefully drop the batter into the oil. Fry the fritters on each side until they are golden brown, about 5 minutes total.
Remove the fritters from the oil with a slotted spoon and transfer them to a plate lined with paper towels.
Serve with your choice of bread or stew.
Visit my blog Ev’s Eats for more recipes ????
Black Eyed Pea Fritters
This video shows the steps of making black Eyed Pea Fritters, a west African Delicacy
When she wasn’t consumed with preparing lunch for the family, my mother would start setting up the street food selection she would offer at the 10am high school recess. She made money by selling finger foods to students at the Lycee Modern de Bondoukou, the town’s only high school. The offering was extensive, fried sugared beignets, yogurt with millet balls, pineapple lemonade, fried plantain with spicy tomato sauce, Grilled green plantain with charcoal cooked peanuts, fresh boiled peanut and one of my all-time favorite, Cow Pea Fritters, also known as black eyed pea fritters.
See Recipe on myeatstory.com
How to Make Black Eyed Peas Fritters...... Episode 05
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Mon, 27 Jan 2020. 20:16