Akara with Pap

Step 1

Soak the 1 cup black-eyed peas in water for 8 hours or overnight. Rub off the skins and rinse well.

Step 2

Blend the peeled peas with the 1 onion, 1 scotch bonnet pepper, and 1 teaspoon salt until smooth, adding a little water if needed. The batter should be thick and pourable.

Step 3

Heat the 2 cups vegetable oil in a deep pan over medium-high heat until a drop of batter sizzles immediately. Drop spoonfuls of batter into the oil, frying in batches without crowding.

Step 4

Fry the akara until golden brown and crispy on all sides, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

Step 5

Meanwhile, mix the 1 cup pap with 1 cup cold water to a smooth paste, then pour in 2 cups boiling water while stirring. Cook over low heat for 2-3 minutes until thick and smooth. Serve the akara with the warm pap.