Akara black bean fritters with ata dindin recipe
 These vegan Nigerian black bean fritters, known as akara, are served with ata dindin, a chilli and red pepper sauce. 4 pointed red peppers, grated1 red onion, grated2cm/¾in piece fresh root ginger, peeled and grated5 garlic cloves, grated3 red chillies, chopped2 red bird’s-eye chillies, halved1 vegetable stock cube, crumbled2 tbsp olive oil1 onion, sliced2 sprigs fresh thyme, leaves only6 cherry tomatoes, chopped 4 pointed red peppers, grated 1 red onion, grated 2cm/¾in piece fresh root ginger, peeled and grated 5 garlic cloves, grated 3 red chillies, chopped 2 red bird’s-eye chillies, halved 1 vegetable stock cube, crumbled 2 tbsp olive oil 1 onion, sliced 2 sprigs fresh thyme, leaves only 6 cherry tomatoes, chopped 20 red chillies, chopped1 red onion, chopped1 pointed red pepper, seeds removed, chopped150g/5½oz dried black eyed beans, soaked in water overnight1 vegetable stock cube, crumbledneutral oil, for fryingsalt and freshly ground black pepper 20 red chillies, chopped 1 red onion, chopped 1 pointed red pepper, seeds removed, chopped 150g/5½oz dried black eyed beans, soaked in water overnight 1 vegetable stock cube, crumbled neutral oil, for frying salt and freshly ground black pepper 125g/4½oz pap flour or cornflourpinch sugar250ml/9fl oz oat milkpinch salt 125g/4½oz pap flour or cornflour pinch sugar 250ml/9fl oz oat milk pinch salt Method To make the ata dindin, place the peppers, red onion, ginger, garlic and chillies into a large glass bowl and mix. Add the crumbled stock cube to the bowl and mix again.Heat a medium sauté pan on a medium heat and add the oil. Once hot, add the sliced onion and cook for 2–3 minutes, then add the thyme, tomatoes and the pepper mixture and simmer for 10 minutes. You can remove the bird’s-eye chillies before serving, if you wish.To make the akara, place the chopped chillies into a bowl of cold water. Allow to soak for 5 minutes, then drain. Place the red onion, pepper and chillies into a large food processor and blend until you have a smooth paste. Add the soaked black eyed beans and the stock cube and blend again. Season with salt and pepper.Preheat the oil in a deep fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper.Place spoonfuls of the akara mixture into the hot oil in oblong shapes and fry for 2–3 minutes until golden brown and crispy. Once cooked, transfer to the lined plate. You may need to do this in batches.To make the pap, place the flour, sugar, salt and half the oat milk into a bowl and mix to combine. Pour into a medium saucepan, along with the remaining oat milk, then cook on a medium heat, stirring all the time, until it starts to bubble then it is ready.To serve, place the pap in the centre of a plate and top with the akara and then the ata dindin on top. To make the ata dindin, place the peppers, red onion, ginger, garlic and chillies into a large glass bowl and mix. Add the crumbled stock cube to the bowl and mix again. To make the ata dindin, place the peppers, red onion, ginger, garlic and chillies into a large glass bowl and mix. Add the crumbled stock cube to the bowl and mix again. Heat a medium sauté pan on a medium heat and add the oil. Once hot, add the sliced onion and cook for 2–3 minutes, then add the thyme, tomatoes and the pepper mixture and simmer for 10 minutes. You can remove the bird’s-eye chillies before serving, if you wish. Heat a medium sauté pan on a medium heat and add the oil. Once hot, add the sliced onion and cook for 2–3 minutes, then add the thyme, tomatoes and the pepper mixture and simmer for 10 minutes. You can remove the bird’s-eye chillies before serving, if you wish. To make the akara, place the chopped chillies into a bowl of cold water. Allow to soak for 5 minutes, then drain. To make the akara, place the chopped chillies into a bowl of cold water. Allow to soak for 5 minutes, then drain. Place the red onion, pepper and chillies into a large food processor and blend until you have a smooth paste. Add the soaked black eyed beans and the stock cube and blend again. Season with salt and pepper. Place the red onion, pepper and chillies into a large food processor and blend until you have a smooth paste. Add the soaked black eyed beans and the stock cube and blend again. Season with salt and pepper. Preheat the oil in a deep fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper. Preheat the oil in a deep fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper. Place spoonfuls of the akara mixture into the hot oil in oblong shapes and fry for 2–3 minutes until golden brown and crispy. Once cooked, transfer to the lined plate. You may need to do this in batches. Place spoonfuls of the akara mixture into the hot oil in oblong shapes and fry for 2–3 minutes until golden brown and crispy. Once cooked, transfer to the lined plate. You may need to do this in batches. To make the pap, place the flour, sugar, salt and half the oat milk into a bowl and mix to combine. Pour into a medium saucepan, along with the remaining oat milk, then cook on a medium heat, stirring all the time, until it starts to bubble then it is ready. To make the pap, place the flour, sugar, salt and half the oat milk into a bowl and mix to combine. Pour into a medium saucepan, along with the remaining oat milk, then cook on a medium heat, stirring all the time, until it starts to bubble then it is ready. To serve, place the pap in the centre of a plate and top with the akara and then the ata dindin on top. To serve, place the pap in the centre of a plate and top with the akara and then the ata dindin on top.