Senegalese: Accara
Ingredients:
2 cups black-eyed peas, soaked overnight and drained
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon ground ginger
1 teaspoon chili powder
Salt and pepper, to taste
Vegetable oil, for frying
Instructions
In a food processor, pulse the black-eyed peas until they form a coarse paste.
In a large bowl, combine the black-eyed pea paste, onion, garlic, cumin, smoked paprika, ground ginger, chili powder, salt, and pepper. Mix well.
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
Using your hands, shape the black-eyed pea mixture into small patties, about 2 inches in diameter and 1/2 inch thick.
Carefully place the patties in the hot oil and fry for about 2-3 minutes per side, or until golden brown and crispy.
Drain on paper towels and serve warm.
Yield: About 12 accara