Golden Akara with Silky Ogi Pap

⏱ 45 min · Serves 4

Crisp, feather-light black-eyed pea fritters fried until deep gold, served with a warm bowl of silky fermented corn pap. This is Nigerian breakfast at its most comforting — smoky pepper heat cut by sweet, creamy porridge.

Per serving: 520 kcal · 17.0g protein · 58.0g carbs · 24.0g fat

Ingredients

• 300g dried black-eyed peas (or 2 cups peeled beans flour)
• 1 small onion, roughly chopped
• 1 red scotch bonnet, deseeded for less heat
• 1 red bell pepper, chopped
• 1 tsp salt
• 1/2 tsp ground crayfish (optional)
• 4 tbsp cold water, as needed
• 750ml vegetable oil, for frying
• 200g ogi / fermented corn pap paste (or 6 tbsp cornstarch-based pap)
• 600ml boiling water
• 150ml cold water
• Sugar and evaporated milk, to taste

Method

1. Soak the black-eyed peas in plenty of cold water for 15 minutes, then rub handfuls between your palms to slip off the skins. Rinse in a big bowl of water, floating off the skins, until the beans are clean and white.
2. Blend the peeled beans with the onion, scotch bonnet, red pepper and just 3-4 tbsp cold water until thick and smooth — the batter should hold its shape on a spoon.
3. Scrape into a bowl, add salt and crayfish, and whisk vigorously by hand or with a wooden spoon for 3-4 minutes until visibly paler and airy. This is what makes akara fluffy.
4. Heat the oil in a deep pan to 170°C. Drop in heaped tablespoons of batter, 4-5 at a time, and fry 3-4 minutes, turning, until deep golden and crisp. Drain on kitchen paper. Repeat.
5. For the pap, slake the ogi paste with the 150ml cold water in a heatproof bowl until lump-free and pourable like single cream.
6. Pour the boiling water in a steady stream while whisking hard, until the mixture thickens and turns glossy. If it stays thin, simmer in a pan for 2 minutes, stirring constantly.
7. Sweeten to taste, stir in a little evaporated milk, and serve hot in bowls with the akara piled alongside.