Nigerian Akara Black-Eyed Pea Fritters

Ingredients

• 2 cups dried black-eyed peas, soaked overnight
• 1 small onion, roughly chopped, plus 1 finely diced
• 1 to 2 Scotch bonnet or red chilies
• 1 tbsp freshly grated ginger
• 3 cups neutral oil, for deep-frying, plus 2 tbsp
• 4 garlic cloves, minced
• 4 ripe tomatoes, diced, plus 2 tbsp tomato paste
• 1 red bell pepper, chopped
• 1 lime, cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Drain the soaked peas and rub them hard between your palms in a bowl of water to loosen the skins, then pour off the floating skins. Repeat until almost all are gone; skins left behind make akara heavy and speckled.
2. Blend the peeled peas with the chopped onion, chilies, ginger, and as little water as possible, about 1/4 cup, into a thick, smooth paste. Extra water is the enemy here; a loose batter will not hold together in the oil.
3. Scrape the paste into a large bowl and beat it vigorously with a wooden spoon or whisk for 4 to 5 minutes.
4. Keep beating until the batter is visibly paler and fluffier and a small spoonful dropped into a glass of water floats to the top. That float test is the only reliable sign it has enough air to fry light.
5. Beat in 1 teaspoon of the salt at the very end, since salt added early deflates the batter.
6. For the sauce, heat the 2 tablespoons of oil in a pan, cook the diced onion for 5 minutes, add the garlic and tomato paste for 2 minutes, then the tomatoes and bell pepper. Simmer for 15 minutes until thick and season.
7. Heat the frying oil to 350F (175C). Drop in heaped tablespoons of batter, without crowding, and fry for 3 to 4 minutes, turning, until deep golden and puffed.
8. Drain on a rack, salt while hot, and serve with the pepper sauce, cilantro, and lime wedges.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.