Acarajé Deep Fried Dough Ball Peas Recipes

ACARAJE

Steps:

• Soak the beans overnight in cold water, changing the water once. Rub the beans between the palms of your hands to free the outer skins, which should float to the surface. Scoop off the skins and discard. Drain the beans.
• Puree the beans and onion in a food processor. Season with the chil and salt and pepper.
• Heat the oil in a deep fryer or large pot to 350 degrees F.
• Using 2 soup spoons, form the bean mixture into small egg shapes. Press a dried shrimp into the center of each one, and press the bean mixture round to secure it. The shrimp should still stand proud. Fry the fritters in the hot oil in small batches until golden brown all over. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven until they are all fried.

ACARAJE BLACK-EYED PEA FRITTERS WITH SHRIMP FILLING

Steps:

• Make the filling by placing the onion, ginger, garlic, chilli, and some salt into food processor. Purée until smooth. Heat the oil in a frying pan and pour the purée into it. Fry for 5 mins or until cooked through. Add the prawns, tomatoes and chopped coriander. Squeeze in the lime and add salt to taste. Cook for 3 mins, or until the prawns have cooked through. Remove from the heat.
• Drain and rinse the black-eyed peas. Pour into a food processor with the garlic and chili. Purée until smooth. Scrape into a bowl and add the onion, flour, salt, chilli powder and baking powder. Mix and roll into 16 balls.
• Heat the oven to 190C/170C fan/gas 5. Heat 8cm of the palm or vegetable oil in a wok or small heavy pan. When a small piece of bread sizzles, drop 4-5 balls into the oil. Fry until golden and crisp, about 4-5 mins. Drain on kitchen paper and repeat until they are all finished. You can keep them warm in the oven while you finish. Slice the fritters open down the centre and spoon the prawn filling in. Serve with hot sauce.

FRIED BLACK-EYE PEAS

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Mash the black-eye peas in a bowl with a fork. Crumble the bacon into the peas, and stir in the shallot, red peppers, and enough flour to make the mixture stick together. Season to taste with salt and pepper. Form the black-eye pea mixture into 4 patties.
• Melt the butter with the vegetable oil in a large skillet over medium heat. Cook the patties until golden brown and crispy on each side, about 4 minutes per side.