Akara (Bean Cakes) with Pap

Ingredients

• 1 cup Black-eyed peas
• 1/2 medium Onion
• 1/4 small Scotch bonnet pepper
• 1/2 teaspoon Salt
• 2 cups Groundnut oil
• 1/2 cup Cornmeal (yellow or white)
• 3 cups Water
• 2 tablespoons Sugar

Instructions

1. 1Place the 1 cup of black-eyed peas in a medium bowl and cover with water. Let them soak for at least 4 hours, or preferably overnight. Drain the peas and rub them between your hands to loosen the skins. Rinse the peas thoroughly under cold water until the skins float away. Drain well.
2. 2Combine the peeled peas, 1/2 medium onion, 1/4 small scotch bonnet pepper, and 1/2 teaspoon salt in a blender. Blend until the mixture is very smooth, scraping down the sides as needed.
3. 3Pour the 2 cups of groundnut oil into a large, heavy-bottomed pot or deep frying pan. Heat the oil over medium heat until it reaches 350°F (175°C).
4. 4Carefully spoon about 2 tablespoons of the bean mixture into the hot oil for each cake, being careful not to overcrowd the pot. Fry the bean cakes for 3-5 minutes per side, until they are golden brown and puffed up. Use a slotted spoon to remove the akara from the oil and place them on a plate lined with paper towels to drain.
5. 5While the akara is frying, prepare the pap. In a medium saucepan, whisk together the 1/2 cup cornmeal with 1 cup of cold water until there are no lumps.
6. 6Add the remaining 2 cups of water to the saucepan. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly with a whisk to prevent lumps from forming. Once boiling, reduce the heat to low and continue to stir for 5-10 minutes, until the pap has thickened to your desired consistency. Stir in the 2 tablespoons of sugar, if using.
7. 7Serve the hot akara immediately with a side of the prepared pap.

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