Akara Somali-style

==Ingredients==
* 2 to 3 cups dried cowpeas (black-eyed peas) or similar
* 1 onion, finely chopped
* ½ teaspoon salt
* hot chile pepper, and/or sweet green pepper or sweet red pepper
* ½ teaspoon fresh ginger root, peeled and minced
* peanut oil, palm oil, or vegetable oil for frying
==Directions==
# Clean the black-eyed peas in running water.
# Soak them in water for at least a few hours or overnight.
# After soaking them, rub them together between your hands to remove the skins.
# Rinse to wash away the skins and any other debris.
# Drain them in a colander.
# Crush, grind, or mash the black-eyed peas into a thick paste.
# Add enough water to form a smooth, thick paste of a batter that will cling to a spoon.
# Add all other ingredients (except oil).
# Some people allow the batter to stand for a few hours (overnight in the refrigerator); doing so improves the flavor.
# Heat oil in a deep skillet.
# Beat the batter with a wire whisk or wooden spoon for a few minutes.
# Make fritters by scooping up a spoon full of batter and using another spoon to quickly push it into the hot oil.
# Deep fry the fritters until they are golden brown.
# Turn them frequently while frying (if the fritters fall apart in the oil, stir in a beaten egg, some cornmeal or crushed breadcrumbs).
Category:Somali Appetizers
Category:Somali Vegetarian
Category:Black-eyed pea Recipes
Category:Onion Recipes
Category:Chile pepper Recipes
Category:Green bell pepper Recipes
Category:Red bell pepper Recipes
Category:Recipes that need photos