Akara or West African style black-eyed pea fritters are crunchy and light as a cloud. They are simply seasoned with onions and scotch bonnet peppers, but they are loaded with savory flavor.
The post Akara (West African black-eyed pea fritters) appeared first on Holy Cow Vegan.

Come, fall in love with these crunchy, light-as-a-cloud Akara or black-eyed pea fritters. These African-style fritters are simply seasoned with onions and scotch bonnet peppers, but they are loaded with savory flavor.

Deep-fried bean fritters are popular in many cultures, including falafel in the Mediterranean, southern fried pinto bean fritters here in the United States and vada or vadai in India. These akara, black-eyed pea fritters, are yet another amazing recipe to add to that delicious list.
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What is akara"

Akara are golden, crunchy, puffy bean fritters, often made with cowpeas or black-eyed peas, from the West African region, which includes countries like Nigeria, Sierra Leone, Senegal and Ghana, among others. Akara is usually eaten stuffed inside bread, like a burger, or with a cornmeal porridge called pap, for breakfast.

Versions of akara are also eaten in the Caribbean and in Brazil, which are home to large populations of people of African origin. In Brazil, where they are sold as street food, they are called Acarajé.

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