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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak peas overnight in lots of water. Drain. Peel the outside skin from the peas. | 2. In a processor, pulse the 1 onion and red pepper to coarsely chop. Add soaked peas and puree to a paste. Transfer to a bowl and using a whisk, whisk the mixture adding salt, white pepper and just a little soaking liquid -- not too much as the mixture needs to retain its shape for frying. | 3. Using an ice cream scoop, form into balls about the size of a ping-pong ball. Drop into a pot of hot olive oil, heated to 360 degrees F. Fry until golden brown. Remove to paper towel-lined plate. Season again with salt and pepper. | 4. Make a quick dipping sauce by pulsing 2 seeded tomatoes, 1 onion, 1 green pepper and some parsley in food processor. Add olive oil and season with salt and pepper. It should be a little chunky, but smooth enough to stick to the fried akara. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black eyed pea	1/2	lb	dried	201.7338	0.0	44.8801	1.1333
onion	2			56.0	13.075999999999999	1.54	0.14
red pepper	1			1.25	0.2753	0.0584	0.0138
salt				-	-	-	-
white pepper				-	-	-	-
olive oil				-	-	-	-
tomato	2		ripe	124.1379	27.5262	6.4768	1.0795
green pepper	1			29.8	6.9136	1.2814	0.2533
parsley leaf	1/4	cup	chopped	201.7338	0.0	44.8801	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.