Difference between revisions of "Akkra"
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== Description == | == Description == | ||
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* [[salt]] & [[pepper]] to taste | * [[salt]] & [[pepper]] to taste | ||
* [[oil]] for deep frying | * [[oil]] for deep frying | ||
| − | == | + | == Procedures == |
# Place the beans in a large bowl and fill bowl with [[water]]. Rub the beans back and forth with your hands to remove their skins. The skins will rise to the surface and can then be poured off. Drain the beans. | # Place the beans in a large bowl and fill bowl with [[water]]. Rub the beans back and forth with your hands to remove their skins. The skins will rise to the surface and can then be poured off. Drain the beans. | ||
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[[Category:Chile pepper Recipes]] | [[Category:Chile pepper Recipes]] | ||
[[Category:Pea Recipes]] | [[Category:Pea Recipes]] | ||
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| − | [[Category: | + | [[Category:Senegalese cuisine]] |
| − | [[Category:Senegalese | + | [[Category:Appetizer Recipes]][[Category:Senegalese cuisine]] |
Latest revision as of 16:44, 15 July 2012
Description
Ingredients
- Black-eyed Peas (soaked overnight) 1 lb
- Onion (chopped) 1 each
- water 1/4 to 1/2 cup
- hot pepper sauce 1-2 T
- salt & pepper to taste
- oil for deep frying
Procedures
- Place the beans in a large bowl and fill bowl with water. Rub the beans back and forth with your hands to remove their skins. The skins will rise to the surface and can then be poured off. Drain the beans.
- Place the beans and Onion in a food processor. Process to puree, adding just enough water to form a thick paste. Season with hot sauce, salt and pepper.
- Heat about 1 inch of oil in a sauté pan until it shimmers, about 365º. Fry spoonsful of the batter, turning till brown on all sides. Remove to a paper towel-lined plate. Serve immediately withhot pepper sauce.
