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Title: Akara (Black-Eyed Pea Fritters)
Categories: Africa
Yield: 1 Batch

1 c Dried black-eyed peas
1 sm Red onion
1 bn Parsley
4 c Water
1 c Flour
1 c Lard or vegetable oil; up to
-2 c

Crush the black-eyed peas into very small pieces using a mortar and
pestle or food processor. It's okay if the mixture is uneven, but the
largest pieces should be no bigger than a grain of rice. Set aside in
a large bowl.

Mince onion and parsley and mix together. Measure 1/4 cup of the
onion and parsley mixture and add it to the crushed peas. Boil the
water. Add the boiling water to the peas, onions, and parsley and
stir well. Let sit for 45 minutes, or until the peas have softened
and fallen to the bottom of the bowl and the water is thick and
cloudy.

Add in the flour gradually, until the mixture looks like a thick
pancake batter and holds its shape in a spoon. Add lard or oil to a
cast-iron skillet until it is 1/2" deep, and heat until the surface
shimmers. Drop the batter into the skillet using a spoon. You can
make the fritters whatever size you like, but 1/4 cup works well.
Cook until the fritters are brown and crispy and have loosened from
the bottom of the pan; flip and repeat browning. Remove and allow the
fritters to drain on paper towels.

Notes:

Akara is delicious right out of the pan, but you can also eat it with
salt, herbs, and spices sprinkled on top, hot sauce, or all of the
above.

Recipe by Amanda Herbert

Recipe FROM: <https://www.folger.edu/blogs/shakespeare-and-beyond/
akara-africa-black-eyed-pea-fritters/>

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