Kwanzaa Meal: Akara with West African Pepper Sauce | Vegan on a Budget feat. Chef Joya

black-eyed peas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are nutritious and cheaper than dried black-eyed peas.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor while canola oil is often less expensive.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños offer heat with a milder flavor.

seasoning cubes

🥗Healthier: homemade spice blend

💰Cheaper: salt

A homemade blend can reduce sodium and cost.

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

Drain and rinse the soaked peas, then blend with onion and a little water until smooth.

Transfer the mixture to a bowl and fold in chopped bell pepper, scotch bonnet pepper, and seasoning cubes.

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

Scoop spoonfuls of the batter into the hot oil, frying until golden brown, about 3-4 minutes per side.

Remove the fried akara and drain on paper towels to absorb excess oil.

For the pepper sauce, blend tomatoes, garlic, ginger, and scotch bonnet until smooth.

Heat a small amount of oil in a saucepan over medium heat and sauté the blended mixture until fragrant, about 5-7 minutes.

Add lime juice, salt, and spices to the sauce, adjusting to taste.

Serve the hot akara with the pepper sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens