This is a delicious, vegetarian protein from Nigeria and the Diaspora.


  • black eyed peas (3 cups)
  • 1 onion
  • 1 red pepper
  • salt
  • vegetable oil
  • Sauce of tomato, pepper, and onion (optional)

Soak the black eyed peas overnight. Rub off the skins (or not). Drain and process in a food processor adding minimal water until pasty smooth. Add finely chopped onion, pepper, and salt to taste. Scoop the paste 1 generous tablespoon at a time into the hot oil. Do this in batches so that each akara ball has some space. Deep fry until graham-cracker brown. Drain on paper towel. Check to make sure they are cooked through. Serve with a sauce made of sauteed tomato, pepper, and onion.