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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.

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

Instructions

  1. Preheat oven to 400°F (200°C) and lightly grease a baking sheet or mini muffin tin.
  2. Blend the soaked, peeled black-eyed peas with half the onion and a splash of water until smooth and fluffy.
  3. Stir in the bell pepper, scotch bonnet, remaining onion (finely chopped), baking powder, and salt.
  4. Spoon rounded tablespoons of batter onto the baking sheet or into muffin cups.
  5. Bake for 18-20 minutes, flipping halfway, until golden and set.
  6. Meanwhile, simmer diced tomatoes with olive oil and a pinch of salt for 8-10 minutes to make a quick pepper sauce.
  7. Serve the baked akara warm with the pepper sauce on the side.