Akara, or black-eyed pea fritters, are a beloved West African staple. They’re crisp on the outside and soft inside, bringing comfort and community to the table. Made with black-eyed peas, peppers, onions, and spices, these golden fritters show how simple ingredients create big flavor. People fry them in hot oil until perfectly browned, then share them at family meals and celebrations. Akara is more than food—it’s tradition, memory, and joy served warm.
Where Does Our Akara (Black-Eyed Pea Fritters) Recipe Come From?
This recipe for Nigerian Akara came to TABLE thanks to Gasali Adeyemo. Gasali is a master Yoruba indigo-dyer from Ofatedo in Osun State, Nigeria. He transforms fabric into cultural narratives through both traditional and innovative use of natural indigo dyes, patterning them with batik, cassava-resist, and tie-dye techniques. Guided early on by his mother and later by study at the Nike Center for Arts and Culture in Nigeria, Gasali has taught and exhibited worldwide—from Germany to the U.S.—bringing ancestral Yoruba textile traditions to people hungry for beautiful and authentic textiles.
Harvesting pigment from wild Nigerian indigo and using cassava-resist and many of Gasali’s patterns are deeply symbolic, drawn from the traditions he grew up with in West Africa. Now based in Santa Fe, New Mexico, Gasali continues to share his craft through workshops and exhibitions, including the Santa Fe International Folk Art Market.
Check out another African dish here called Shakshouka!
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Akara (Black-Eyed Pea Fritters)
Description
Akara are crispy West African Black-Eyed Pea Fritters, golden on the outside and fluffy within, enjoyed as a beloved comfort food.
Ingredients
- 5 cups of black-eyed peas
- 1 onion
- 1 red bell pepper
- 1 tsp of salt
- 1 or 2 habanero peppers
Instructions
- Soak 5 cups of black-eyed peas in a bowl of cold water overnight. Make sure there are several inches of water above the beans because they will soak it up. The next day use your hands to gently rub the beans to remove the skin. The skin floats to the top of the water; drain and rinse until only the beans remain.
- Place the beans in a blender with the onion and bell pepper.* You can also add habanero pepper to taste if you like spicy. Pour the batter into a large bowl and mix with a wooden spoon, then add the salt. Stir fast for several minutes to get the batter smooth and fluffy.
- Heat up oil in a pan and drop spoonfuls of batter into the hot oil. You can cook several at a time in the pan. Cook for a few minutes and then flip to cook both sides evenly.
- Remove from oil and place on a plate covered with a paper towel to remove excess oil.
Notes
To avoid burning out the blender I put the onion and pepper in first and the beans on top. It helps it blend easier.
Recipe by Gasali Adeyemo
Photography by Dave Bryce
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