📝 About This Recipe
Accara is a beloved West African street food staple that transforms humble black-eyed peas into airy, golden clouds of savory delight. These naturally vegan and gluten-free fritters are prized for their crispy exterior and remarkably light, soufflé-like interior. Traditionally served with a spicy 'Kaani' tomato-onion sauce, they represent the heart of Senegalese hospitality and the art of simple ingredients treated with patience and care.
🥗 Ingredients
The Fritter Base
- 2 cups Dried black-eyed peas (soaked overnight and skins removed)
- 1/2 Small yellow onion (roughly chopped)
- 1.5 teaspoons Salt (to taste)
- 1/2 teaspoon Baking powder (for extra lift)
- 1/4 cup Water (use sparingly during blending)
- 3 cups Vegetable oil (for deep frying)
Spicy Kaani Sauce
- 2 tablespoons Tomato paste
- 1/2 Red onion (finely minced)
- 1-2 Habanero or Scotch Bonnet pepper (seeded and minced)
- 2 cloves Garlic (grated)
- 2 tablespoons Vegetable oil (for the sauce)
- 1 tablespoon Vinegar or lime juice (to balance the heat)
- 1/2 teaspoon Bouillon powder (Maggi or vegetable bouillon)
👨🍳 Instructions
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1
Drain the soaked black-eyed peas. To remove the skins, pulse them in a food processor with a little water for 5 seconds to crack them, then place in a large bowl of water. Rub the beans between your palms; the skins will float to the top where you can skim them off. Repeat until most skins are gone.
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2
Place the peeled beans and chopped yellow onion into a high-speed blender or food processor. Add about 2-3 tablespoons of water just to help the blades move.
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3
Blend until the mixture is a very smooth, thick paste. It should be thick enough to hold its shape on a spoon; avoid adding too much water.
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4
Transfer the paste to a large bowl. Using a wooden spoon or a hand mixer with a whisk attachment, beat the paste vigorously for 5-10 minutes. This incorporates air, which is the secret to a light Accara.
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5
Fold in the salt and baking powder. The batter should look slightly aerated and pale.
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6
In a heavy-bottomed pot or deep skillet, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure even cooking.
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7
While the oil heats, prepare the sauce: Sauté the minced red onion and garlic in 2 tablespoons of oil until soft. Add tomato paste, minced habanero, and bouillon. Stir for 3-4 minutes, then add a splash of water and the vinegar. Simmer until thickened and set aside.
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8
Using two tablespoons or a small cookie scoop, carefully drop rounded mounds of the pea batter into the hot oil. Do not overcrowd the pot.
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9
Fry the fritters for 3-4 minutes, turning them halfway through, until they are an even golden-brown on all sides.
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10
Use a slotted spoon to remove the Accara and drain them on a wire rack or paper towels to maintain their crispness.
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11
Serve immediately while hot and crispy with a side of the spicy Kaani sauce.
💡 Chef's Tips
Removing the skins is essential; the skins make the fritters heavy and bitter. The 'beating' stage is non-negotiable—it’s what makes them fluffy rather than dense like falafel. Maintain a consistent oil temperature; if it's too low, the Accara will absorb oil and become greasy. You can find pre-peeled dried black-eyed peas (sometimes called 'honey beans') at African markets to save time. If the batter is too thin, add a teaspoon of rice flour or all-purpose flour to help it bind.
🍽️ Serving Suggestions
Serve inside a warm baguette (Senegalese style) for a hearty breakfast sandwich. Pair with a cold glass of Bissap (Hibiscus tea) to cut through the spice and oil. Arrange on a platter with fresh lime wedges and sprigs of cilantro for an elegant appetizer. Serve alongside a fresh cucumber and tomato salad for a light lunch. Offer extra Kaani sauce on the side for those who love a serious heat kick.