About this Dish
Senegalese black-eyed pea fritters — dried and skinned black-eyed peas ground into a batter, whipped until aerated and deep fried into light, crispy balls. Sold by accara vendors at the roadside, eaten for breakfast with tomato and onion sauce. The whipping of the batter incorporates air that makes the fritters unusually light. A West African street food tradition shared across the region.
IngredientsServes 4
🫘Dried black-eyed peas, 400g
🧅White onion, 1 medium, roughly chopped
🌶️Scotch bonnet pepper, 1 small (or to taste)
🧂Salt, 1 teaspoon
🫙Neutral oil (sunflower or vegetable), 1 litre for deep frying
🍅Ripe tomatoes, 3 large, finely chopped
🧅Red onion, 1 medium, finely sliced
🫒Vegetable oil, 2 tablespoons (for the sauce)
🌶️Green chilli, 1, finely sliced (for the sauce)
Method
1
Soak the dried black-eyed peas in cold water for at least 8 hours or overnight. Once soaked, rub the peas vigorously between your hands and rinse repeatedly in fresh water — the skins will float off. Continue rinsing and discarding skins until the peas are mostly white and skinless, as the skins make the batter heavy.2
Drain the skinned peas well, then blend in a food processor with the chopped white onion, scotch bonnet pepper, and a splash of water — add water very sparingly, just enough to get the blender moving. You want a thick, paste-like batter, not a runny one. It should be the consistency of thick hummus.3
Transfer the batter to a large bowl and add the salt. Now beat the batter vigorously with a wooden spoon or hand mixer for 5–8 minutes until it turns lighter in colour and becomes fluffy and aerated — it should hold soft peaks. This whipping step is crucial and is what makes accara so light inside.4
Make the tomato sauce while your oil heats: fry the sliced red onion in 2 tablespoons of oil over medium heat until softened, then add the chopped tomatoes and green chilli. Cook down for 10–12 minutes, stirring often, until you have a thick, jammy sauce. Season with salt and set aside.5
Pour the litre of frying oil into a deep heavy pan and heat to 175°C (350°F). To test without a thermometer, drop a small blob of batter in — it should rise to the surface and sizzle steadily within a few seconds.6
Use two wet spoons to scoop and shape rough balls of batter (about the size of a golf ball) and lower them gently into the hot oil in batches of 4–5. Fry for 3–4 minutes, turning occasionally, until deep golden brown all over. Remove with a slotted spoon and drain on kitchen paper.7
Serve the accara hot and straight away alongside the warm tomato and onion sauce for dipping — they are best eaten immediately while still crispy on the outside and pillowy within.User Reviews
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