Makes 25 to 30 fritters
- Black-eyed peas, soaked overnight — 1 pound
- Onion, chopped — 1
- Water — 1/4 to 1/2 cup
- Hot pepper sauce — 1 or 2 tablespoons
- Salt and pepper — to taste
- Oil for deep frying (see notes and variations)
- Place the beans in a large bowl and add water to cover. Rub the beans back and forth with your hands to remove their skins. The skins will rise to the surface and can then be skimmed off. Drain the beans.
- Place the beans and the chopped onion in a food processor. Process to a 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 over medium-high flame until it shimmers. Or use a deep fryer and heat the oil to 365 to 375ºF. Drop spoonsful of the batter into the hot oil, turning until they brown on all sides. Remove to a paper towel-lined plate hold warm until all the batter has been used up. Serve immediately with hot pepper sauce.
AKKRA NOTES AND VARIATIONS
- Akkra are traditionally fried in red palm, or dendê, oil, but peanut or any vegetable oil will do if you can’t find palm oil.
- Add minced chile pepper to the bean puree for a little added heat.
- Dried shrimp is sometimes added to the batter. Use about 1/4 cup dried, ground shrimp to the above recipe. Or press a whole dried shrimp into each ball of batter before frying.
- Some recipes call for the onion to be minced and sautéed before it is stirred into the bean puree. The onion can also be eliminated if you like.
- A little beaten egg or breadcrumbs can be stirred into the batter to keep it from falling apart in the oil as it fries.
- In Brazil, these fritters, called acarajé, are popular street food. They split in half, stuffed with tasty sauces or stews and served like a sandwich.
- A similar fritter, also called akkra or accrat, is made in many Caribbean islands. But these are made with ground malanga root or a yeast flour batter instead of pureed black-eyed peas. Cooked, flaked salt cod is usually stirred into the batter.
Source : www.whats4eats.com
Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Prep 20 m
Cook 20 m
Ready In,40 m
- Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
- Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
- For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
- To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
Prep 15 m
Cook 25 m
Ready In 2 h 10 m
- In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
- Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
- On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
- Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
Black Glutinous Rice Porridge
Prep 15 m
Cook 30 m
Ready In 45 m
- In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.