Akara Fritters with Millet Porridge

Instructions

1. 1Place the 1 cup of black-eyed peas in a bowl and cover with water. Let them soak for at least 4 hours, or preferably overnight. Drain and rinse the soaked peas.
2. 2Combine the drained peas with the 1/2 medium onion, 1/4 medium red bell pepper, and 1/4 small scotch bonnet pepper in a blender. Blend until the mixture is smooth, adding a little water if needed to help the blender process the ingredients.
3. 3Pour the 1 cup of vegetable oil into a large, heavy-bottomed saucepan or Dutch oven. Heat the oil over medium heat until it reaches 175°C.
4. 4Carefully drop rounded tablespoons of the black-eyed pea mixture into the hot oil. Fry the fritters for 3-5 minutes per side, or until they are golden brown and puffed up. Use a slotted spoon to remove the fritters from the oil and place them on a plate lined with paper towels to drain.
5. 5While the fritters are draining, rinse the 1/2 cup of millet thoroughly under cold water. Combine the rinsed millet with the 3 cups of water in a medium saucepan.
6. 6Bring the millet and water mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 20 minutes, or until the millet is tender and has absorbed most of the liquid.
7. 7Remove the millet porridge from the heat. Stir in the 2 tablespoons of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of nutmeg until well combined.
8. 8Serve the warm millet porridge immediately with the freshly fried akara fritters.

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