📝 About This Recipe
Accara, or black-eyed pea fritters, are a beloved staple across West Africa, particularly in Senegal and Gambia. These golden, airy clouds are made from a simple batter of peeled beans, seasoned with salt and onions, then deep-fried until they achieve a shatteringly crisp exterior and a light, spongy heart. Often served with a fiery 'Kaani' sauce, they represent the perfect harmony of humble ingredients and masterful technique.
🥗 Ingredients
The Fritter Base
- 2 cups Dry Black-Eyed Peas (soaked overnight or for at least 6 hours)
- 1/2 Yellow Onion (roughly chopped for blending)
- 1.5 teaspoons Salt (plus more to taste)
- 1/2 Habanero or Scotch Bonnet Pepper (seeded and minced for a gentle kick)
- 1/4 to 1/2 cup Water (used sparingly for blending)
- 1 quart Vegetable Oil (for deep frying)
Spicy Onion Sauce (Kaani)
- 1 large Red Onion (very thinly sliced)
- 2 tablespoons Tomato Paste
- 3 cloves Garlic (minced)
- 1 Habanero Pepper (finely minced)
- 1 tablespoon Vinegar or Lime Juice
- 1/2 teaspoon Bouillon Powder (shrimp or vegetable flavor)
- 2 tablespoons Vegetable Oil (for sautéing)
👨🍳 Instructions
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1
Drain the soaked black-eyed peas. To remove the skins, place the beans in a blender with enough water to cover them and pulse 3-4 times to crack the skins without pureeing the beans. Pour into a large bowl of water; the skins will float to the top. Skim off the skins and discard. Repeat until most beans are white and skinless.
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2
Place the peeled beans into a blender or food processor. Add the chopped yellow onion, minced habanero, and salt.
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3
Add 1/4 cup of water and blend until you achieve a thick, smooth paste. Avoid adding too much water; the batter should be thick enough to hold its shape on a spoon. If it's too chunky, add water one tablespoon at a time.
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4
Transfer the bean paste to a large mixing bowl. Using a wooden spoon or a whisk, beat the batter vigorously for 5-8 minutes. This incorporates air, which is the secret to a light, fluffy Accara.
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5
Heat the vegetable oil in a deep pot or heavy-bottomed skillet to 350°F (175°C). There should be at least 2-3 inches of oil.
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6
While the oil heats, prepare the sauce. Heat 2 tablespoons of oil in a small pan over medium heat. Sauté the sliced red onions until softened and translucent, about 5 minutes.
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7
Stir in the tomato paste, garlic, and habanero. Cook for 2-3 minutes until the tomato paste darkens slightly. Add the vinegar, bouillon, and a splash of water. Simmer for 5 minutes until thickened, then set aside.
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8
Test the frying oil by dropping a small amount of batter in; if it sizzles and rises to the surface immediately, the oil is ready.
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9
Using two spoons or a small cookie scoop, carefully drop rounded tablespoons of the batter into the hot oil. Do not overcrowd the pot; fry in batches of 5 or 6.
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10
Fry for 3-4 minutes, turning the fritters occasionally with a slotted spoon, until they are an even, deep golden brown on all sides.
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11
Remove the Accara with a slotted spoon and drain on a wire rack or paper towels to maintain crispness.
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12
Serve immediately while hot and crispy with a side of the spicy onion sauce.
💡 Chef's Tips
The most important step is beating the batter; do not skip the 5-8 minutes of whisking as this creates the signature airy texture. If the beans aren't peeling easily, soak them for an extra hour in warm water. Ensure your oil is at the correct temperature; if it's too cold, the Accara will absorb oil and become greasy; if too hot, the center will stay raw. You can use a stand mixer with the whisk attachment on medium speed to save your arm strength when aerating the batter. For a shortcut, you can find pre-peeled 'bean flour' or 'split black-eyed peas' at international markets, though fresh soaked beans provide the best flavor.
🍽️ Serving Suggestions
Serve inside a warm, crusty baguette (Tapalapa style) for a classic West African breakfast sandwich. Pair with a cold glass of Bissap (Hibiscus tea) to balance the heat of the sauce. Serve as an appetizer platter alongside fried plantains and grilled fish. Top with a dollop of the spicy onion sauce and a few sprigs of fresh parsley for an elegant presentation. Enjoy with a side of hot pap (cornmeal porridge) for a comforting and traditional meal.