AKARA THAT WOULD MAKE YOU ASK FOR MORE | AKARA RECIPE | KOSAI | ACARAJE | @SpicyDeliciousGoodness

black-eyed peas

🥗Healthier: lentils

💰Cheaper: split peas

Lentils provide similar texture and flavor with less cost.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a unique flavor while being a healthier fat.

Pour black-eyed peas into a blender and add a lot of water.

Pulse the beans a few times to split them without blending.

Pour the beans into a bowl and peel off the skin by rubbing the beans between your palms.

Separate the skin from the beans by swirling the mixture in water and decanting the skin.

Repeat the peeling process until the water is clear and no more skin floats.

Soak the peeled beans in water for 5 to 6 hours or overnight until soft.

Prepare the sauce by draining canned diced tomatoes and chopping onion and habanero peppers.

Heat palm oil in a saucepan over medium heat until it changes appearance and smokes.

Add chopped onion to the oil and sauté for 2 to 3 minutes until translucent.

Add washed crayfish and cook for 2 to 3 minutes to build flavor.

Add the drained tomatoes and stir, cooking for about 15 to 20 minutes until the sauce is well-cooked and seasoned to taste.

Blend the soaked beans with one large onion, using the onion's moisture to help blend.

Add a little water if the blender is not moving, but avoid adding too much to keep the mixture thick.

Fluff the blended bean mixture with salt to taste, ensuring it doubles in size and becomes smoother.

Heat a lot of oil in a deep skillet over medium heat until hot, checking with a wooden skewer for bubbles.

Scoop the bean mixture into the hot oil, adjusting the size based on the spoon used.

Fry each side for 2 to 3 minutes until golden brown, flipping when a ring appears around the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens