1 pound dried black-eyed peas
4 cups water, or enough to cover the beans to soak overnight
¾ cup chopped shallots or onion
2 tablespoons chopped garlic (optional)
¼ teaspoon black pepper
3 tablespoons unreﬁned coconut oil
- Soak the black-eyed peas overnight in enough water to cover them (as they will absorb the water), then cover. The next day, drain them and remove their outer skins by rubbing them together with the palms of your hands. (The faster way to do this is to put the peas into a food processor, cover them with water, and pulse for a few seconds. Add a little bit more water, pulse it again. Then transfer the peas to a bowl. Add enough water to cover the peas; they should be foaming.) Rub the skins oﬀ the peas and discard the skins. This is done easily by ﬁlling the bowl with water and pouring the water and the skins — which ﬂoat to the top — out.
- Take the skinless peas and put them in a food processor or good blender. You want to puree it to a ﬁne paste—not too runny, not too thick. Remember to keep adding water slowly while the processor is running. Add the shallots or onion and garlic; pulse until they have become part of the paste.
- Season to taste with salt and a pinch of black pepper.
- Meanwhile in a skillet, heat oil over medium-low heat until it is hot. Spoon the accara mixture into lemon-sized balls then cook in the oil, ﬂipping the fritter over once or twice, until golden brown on both sides. (It usually takes 5-7 minutes on medium heat.)
- Fry the accara in small batches until golden brown all over, turning once. Remove with a slotted spoon and drain on paper towels. Serve at room temperature with kanni hot sauce (recipe here).
Recipe by Marie Claude-Mendy, Chef and Owner of Teranga. Thanks to WGBH and Teranga for photo.