ALTURAS DE KWANZAA

Prep:

2 hrs 30 mins

Cook: 15 mins

Total: 2 hrs 45 mins

SERVINGS 3 -4

 

Ingredients

2 cups black-eyed peas

1/2 Medium Onion

1-2 Hot Pepper Scotch Bonnet or habenero Pepper

Salt to taste about 1 3/4 teaspoons or more adjust to taste

2 Large eggs optional see tips

optional spices 1/2 teaspoon chicken bouillon powder 1/4 teaspoon smoked paprika)

Oil for deep frying

 

Instructions

Soak them for about 15 minutes, pulse in the blender or food processor to break the peas (about 5- 10 times or about 10 to 15 seconds) you should do this in small quantities. In a large bowl soak the beans with warm water for about 2 hours or up to 24hours, cover with water until tender.

 

Rub the peas between your hands to take the skin off. The skins will float to the top. Pour off the skins, into a colander; you may have to do this process several times. Most of the skin will come off the peas; Sort through the remaining peas to remove all the skin. You can do this ahead of time and freeze it, to save time

 

In a food processor, puree onions, black-eyed peas and habanero pepper with no or very little water until completely smooth. You might have to do this in two batches. It is important to note that ,using water will cause the mixture to be very light and will not hold together.

 

In a medium bowl mix together, blended black eyed peas , salt,and eggs.

Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat (375) until hot but not smoking.

 

Gently place batter by spoonfuls in hot oil and fry until golden brown, about 4-5 minutes turning once. Fry in batches and do not over crowd pan – it may lead to soggy akara. Remove from hot oil with a slotted spoon, drain well, and serve.