How to make Akara Recipe (West African Black Eyed Peas) / Beignets de haricots ⎜Cook with Nahima

Soak black-eyed peas in water for 4-6 hours or overnight.

Drain and rinse the soaked peas, then blend with onion, bell pepper, and scotch bonnet pepper until smooth.

Transfer the blended mixture to a bowl and season with salt.

Heat vegetable oil in a deep skillet over medium heat until shimmering.

Scoop spoonfuls of the bean mixture into the hot oil and fry until golden brown, about 3-4 minutes per side.

Remove the fried akara and drain on paper towels.

In a separate pot, rinse millet under cold water.

Add millet and water to a pot and bring to a boil over medium heat.

Reduce heat to low, cover, and simmer until millet is tender, about 20 minutes.

Stir in sugar, nutmeg, milk, and vanilla extract into the cooked millet.

Serve the akara hot alongside the millet pap.

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