Peeled black-eyed peas blend with onion and chili, then fry into Nigerian breakfast fritters.
35 min prep 18 min cook 240 min rest
Keeps the screen on · step-by-step guide · built-in timer
Soak the cowpeas for 4 hours.
Rub off the skins and rinse the cowpeas.
Blend cowpeas, onion, hot peppers, salt, and water into a thick puree.
Beat the puree with a spoon for 3 minutes to aerate.
Heat the oil in a deep pot.
Drop spoonfuls of puree into the oil and fry the akara for 5 minutes.
Move the balls to paper towels and serve hot.
💡 Tip: Whipping the puree before frying makes akara lighter inside.
🍽️ Serving suggestion: Serve hot with pap porridge, bread, or spicy tomato sauce.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~260
kcal calories
13
g protein
26
g carbs
12
g fat
1g
Sugar
0.4g
Fiber
776.9mg
Sodium
13.3g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?