By Sharon Omahen
University of Georgia
Can’t wait for akara pea pups to show up in supermarkets and
fast-food stores? Here’s a recipe to make a batch of these West
African treats at home.
Soak two-thirds of a cup of dry black-eyed peas in one and
one-third cups of water. Rub the peas between your fingers when
the
seed coats begin to wrinkle (about 5 minutes), keeping the
dehulled peas submerged in the water. Dehull the peas within 25
to 30 minutes to keep them from absorbing too much water.
Float off the separated seed coats under running water. Then
drain the dehulled seeds in a colander and blot them dry.
Blend three-fourths of a cup of soaked, dehulled peas with
one-third of a cup of water in a blender, on low speed, to form a
smooth paste. This takes about 5 minutes. Use a rubber spatula to
scrape the contents of the blender jar occasionally during this
step.
Transfer the paste to a mixer and whip it, on high speed, for
3
minutes. The batter will become foamy during this step.
Stir into the whipped paste:
* 1½ tablespoons finely chopped onion.
* 1½ tablespoons finely chopped bell or hot pepper.
* 1 teaspoon salt.
Drop the mixture by tablespoonfuls into hot oil (380 degrees
Fahrenheit) for 3 to 4 minutes, turning occasionally, until they
are golden brown.
Drain them on absorbent paper, and serve them warm as a snack
food or as a bread-like accompaniment.
Note: Cream peas with no pigmentation (white acre or Texas
cream,
for example) may be used without dehulling. But they need to soak
for 25 to 30 minutes to absorb the proper amount of water and
soften some before blending.
