Baked Akara (Black-Eyed Pea Fritters) with Pepper Sauce
Whipped black-eyed pea batter baked instead of deep-fried, served with a quick simmered tomato pepper sauce.
Akara is usually deep-fried, dropped by the spoonful into hot oil until golden and crisp outside, fluffy inside. This baked version chases that same fluffy interior by whipping the blended black-eyed peas until airy, then baking small mounds until they're set and lightly golden.
A quick tomato pepper sauce, simmered while the fritters bake, gives them something to dip into, echoing the pepper sauce these are traditionally paired with on Nigerian streets.
Because the base is entirely black-eyed peas, this is a naturally gluten-free, vegan snack or breakfast that's genuinely high in protein and fiber for something this simple. It's a good option for starting the day with something more substantial than toast, without needing eggs or dairy. Because there's no wheat flour anywhere in the batter, this is an easy one to keep on hand for anyone avoiding gluten, and the fritters freeze well for busy mornings when there's no time to cook from scratch.
Ingredients
- 2 cups dried black-eyed peas, soaked and peeled
- 1 onion, roughly chopped, divided
- 1 red bell pepper, roughly chopped
- 1 scotch bonnet pepper — to taste
- to taste salt
- 1 tsp baking powder
- as needed cooking spray — for baking sheet
- 2 tomatoes, diced — for sauce
- 1 tbsp olive oil — for sauce
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Preheat oven to 400°F (200°C) and lightly grease a baking sheet or mini muffin tin.
- 2Blend the soaked, peeled black-eyed peas with half the onion and a splash of water until smooth and fluffy.
- 3Stir in the bell pepper, scotch bonnet, remaining onion (finely chopped), baking powder, and salt.
- 4Spoon rounded tablespoons of batter onto the baking sheet or into muffin cups.
- 5Bake for 18-20 minutes, flipping halfway, until golden and set.
- 6Meanwhile, simmer diced tomatoes with olive oil and a pinch of salt for 8-10 minutes to make a quick pepper sauce.
- 7Serve the baked akara warm with the pepper sauce on the side.