accara

1/4 lb. black eye peas
1/4 cup of tepid salted water
1/2 cups of vegetable oil (for frying)
Sauce:
1 tablespoon of vegetable oil
1 spanish onion, chopped
3 tomatoes roughly chopped1 teaspoon of tomato paste
1 bay leaf
Salt and pepper

Accara (black eyed-pea fritters)

Serves 4
Soak the peas overnight. The next day rub the peas vigourously with the palm of your hands, to peel off the skin. Add more water and skim off the skin that rises to the surface. Repeat this process until when most of the skins have been removed.

Put the peeled skin in a blender at medium speed and gradually add the salted water, until you obtain a smooth and unctuous mousse.

Meanwhile heat your oil in a frying pan until very hot. carefully drop your Accara batter by the spoonful in the hot oil, stirring the batter briefly before each addition. Do not crowd the pan. Let the fritters turn to a golden color (about 2 minutes), turning them once. Remove fritters to a platter lined with paper towel. Serve hot.

Sauce:
Heat oil in pan and saute chopped onion until translucent.Add chopped tomato, tomato paste and bay leaf. Let it simmer for about 10 minutes adding some water if it gets dry. Add the scotch bonnet to the pan and let simmer until pepper is wilted (the longer you cook it the spicier it will get).

Serve as is or pass it through a blender until smooth. Serve on the side of your Accara fritters.


Number of Servings: 4

Recipe submitted by SparkPeople user JAMAICADOC.