AKARA
Provided by Food Network
Categories main-dish
Time P1DT20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Soak peas overnight in lots of water. Drain. Peel the outside skin from the peas.
- In a processor, pulse the 1 onion and red pepper to coarsely chop. Add soaked peas and puree to a paste. Transfer to a bowl and using a whisk, whisk the mixture adding salt, white pepper and just a little soaking liquid -- not too much as the mixture needs to retain its shape for frying.
- Using an ice cream scoop, form into balls about the size of a ping-pong ball. Drop into a pot of hot olive oil, heated to 360 degrees F. Fry until golden brown. Remove to paper towel-lined plate. Season again with salt and pepper.
- Make a quick dipping sauce by pulsing 2 seeded tomatoes, 1 onion, 1 green pepper and some parsley in food processor. Add olive oil and season with salt and pepper. It should be a little chunky, but smooth enough to stick to the fried akara.
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- Soak the beans for about 30 minutes till the skin is swollen and peel off the skin by rubbing it between your palms, or simply use a blender by pulsing it a couple of times till the skin falls off.
- Put the beans into a large bowl and separate the skin from the beans by adding enough water and gently swirling the beans around so that the skin can float. Pour off the skins into a colander. Repeat this process until the beans are clean.
- Pour the clean beans inside the blender, add the water, red bell pepper, habanero pepper, salt, bouillon powder, and crayfish, and blend into a paste.
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