Recipe request - Black-eyed Pea cakes

[Guest guest]

Coolbana-

I've had something very similar in South America (Brazil) and in

Africa. I hope you filnd these adaptable. Best wishes.

Chupa

 

@@@@@

ACARAJÉ (Brazilian BEAN FRITTERS)

Fritters:

1 pound " fradinho " beans or dried black-eye peas

2 onions, minced

1 tsp. salt

dendê (palm) oil for deep-frying *

Spread:

6 fresh green " Serrano " chili peppers, seeded and minced

6 tbs. dried shrimps, ground fine

1 onion, chopped

1 tsp. minced peeled gingerroot

1/2 tsp. salt

1/4 cup dendê (palm) oil *

 

In a large bowl let the beans soak overnight in enough water to cover

them by 2 inches. Drain the beans and remove their outer skins by

rubbing them together with the palms of the hands (the skins are

easily discarded by filling the bowl with water and pouring the water

and the skins out). In a food processor grind the beans fine, in

batches. In a bowl blend the bean paste with the onions and the salt.

With an electric mixer beat the bean mixture until light and fluffy.

In a deep fryer or large deep skillet heat 2 inches of the oil to

365° F, spoon 1/4 cup mounds of the batter into it, and fry the

fritters, turning them once, for 1 1/2 to 2 minutes or until they are

golden. Transfer the fritters to paper towels to drain.

 

Make the spread. In a food processor blend together the chili

peppers, the shrimp, the onions, the gingerroot, and the salt. Cook

the mixture in a small skillet in 1/4 cup palm oil over moderate

heat, stirring, for 10 minutes. Split the fritters and serve them

with the spread.

 

* available at specialty food stores

 

www.brazilhouston.org/ingles

_____

@@@@@

Akara (African Bean Fritters)

250 g black-eye beans

1 red chilli, finely chopped

1 onion small onion, chopped

150 ml water

maldon salt

palm oil or vegetable oil for deep frying

 

 

 

Preparation: Pick over the black eye beans removing any bad ones.

Soak the beans for 8 hours or overnight in cold water.

Drain the beans and rub them between the palms of your hands to

remove the skins from the beans. Pour water over the beans and the

skins will rise to the top, remove them and drain the beans

thoroughly.

Heat the oil in a large saucepan, wok or deep fryer to 180°-190°C.

Place the beans with the chilies and onions in a food processor and

puree them to a smooth paste. Place the mixture into a bowl and stir

in the water gradually with a wooden spoon until you have a thick

paste that falls easily from the spoon and is not to runny. Season

the mixture with a little salt to taste.

Deep fry a tablespoon of the mixture at a time in the hot oil for 1-2

minutes on each side until they are golden. Drain the akara on

kitchen paper and keep them warm until ready to serve.

 

Akara's are traditionally fried in palm oil but you can use half palm

oil and half vegetable oil or replace it all together with vegetable

oil. If you don't wish to remove the skins from the black eye beans

simply puree them in a food processor thoroughly.

 

4-6 Portions

Preparation Time: 15 minutes plus 6-8 hours soaking of the beans

Cooking Time: 10 minutes

_____