Ingredients:
2 cups peeled black-eyed peas
1 large onion
2 scotch bonnet peppers
1/4 cup water (as needed)
Salt to taste
1 cup Liorga soybean oil
Preparations:
- Prepare Beans: Soak the black-eyed peas in water and peel them by rubbing them between your hands. Rinse off the skins.
- Blend Mixture: Blend the peeled beans with the onion, scotch bonnet peppers, and a little water to form a thick paste.
- Heat Oil: Heat Liorga soybean oil in a deep frying pan over medium-high heat.
- Fry Akara: Scoop the bean paste with a large spoon and drop it into the hot oil. Fry until golden brown and puffy, turning occasionally for even cooking.
- Drain and Serve: Remove the akara with a slotted spoon and drain on paper towels. Serve warm.
