Average: 5 (6 votes)
Active time
30 minutes + overnight
8 Servings

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 

  1. 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.
  2. 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.
  3. Season to taste with salt and a pinch of black pepper.
  4. 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.)
  5. 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. 


Calories: 239
Total Fat: 6g
Saturated Fat: 5g
Sodium: 10mg
Total Carbohydrate: 35g
Sugars: 5g
Fiber: 6g
Protein: 13g

Yield: 8 Servings

How'd it Taste?

Very easy to make, one of those quick filling meals. It takes a little long to make the kanni hot sauce but worth it because it makes the meal. If you have a food processor use it, blender was very difficult to get the beans to right consistency.
Glad you liked it; thanks for the tip about the food processor.
I'm looking forward to trying this recipe...sounds great, but I'm a little unclear about the directions which seem to suggest that the skins can be removed by pulsing them in a food processor. Won't this mangle the peas and the skins and mix them together?
Hmmm... If you blend them continuously I think they'd get mangled, but if you just pulse them it for a moment it should be enough to just pierce the skin and make it easier to remove. If you try it out, keep us posted on which method works best for you!
Great work as always and thanks for sharing this item. For genuineness the correct spelling is AKARA. It is Yoruba. The Yoruba alphabets do not include ‘c’.
Raised on Akara. True delicacy. Add your choice of beneficial herbs and spices to the paste. Pair it with lighly toasted sourdough bread. Yummm..
pat zachary
the ones in the pic look like they are breaded?
Grace ABC
That's what I'm trying to say did they miss flour in the recipe? Or can this work without flour.
Hi Grace, this recipe works without flour!
I grew up in D.C. eating these!!! My neighbors were from Ghana!! They were my favorite and can’t wait to try the recipe
Tried them ..... love it omg where was I all this time
The very best. Who knew such a simple recipe could taste so divine
Question: How would NOT removing skins of peas affect this recipe?
Hi there, it would change the texture of the paste and overall texture of the fritters! Feel free to try it and let us know how it goes.
Donna Byers
Full disclosure: I haven't made these but I'm thrilled to find this recipe because I used to buy these from a truck vendor in Key West, FL 40 years ago. I have such fond memories of eating them. Can't wait to try.
Delicious and easy, made a smaller quinelle shaped fritter. Added a little chilli flakes as I served it with a tomato relish that wasn't spicy

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