Kosai or Akara

Nigerians will know these golden bean cakes or fritters as akara or kosai, depending on where you are from. In Northern Nigeria where I grew up they are called kosai. They are a street or market food, fried up by the women in big pans of hot oil, eaten hot and fresh or wrapped up for a later meal. The smell and taste of kosai evokes powerful memories for someone who as been out of the country for years. This may be the most well known food among Nigerians, a unifier, something Nigeria sorely needs.

Plan on soaking the beans for this recipe a couple days before you do the cooking. You will need to soak them overnight, and then have enough time to remove the skins. Then it is best to let the batter sit overnight again before frying the kosai.

Ingredient list

• 1 1 ⁄ 2 cups dried black-eyed peas
• 2 onions, coarsely chopped
• 1 teaspoon ground red pepper
• several fresh hot red peppers, chopped
• 1 ⁄ 2 teaspoon salt
• 4 cups (1 liter) peanut or palm oil, or a mixture

Preparation

1. Soak black-eyed peas overnight, or about 8 hours.
2. Drain peas and remove skins. This takes a while. You can rub the skins off between your hands, or you can hurry it along by giving them a couple quick pulses in the food processor, just to make the skins slip off more easily. You can also mash them a bit with a potato masher to loosen the skins. Fill the bowl with water and let the skins rise to the top, then pour them off. Keep working at it until all the skins are removed. See more on skinning black-eyed peas.
3. Combine peas, onions, peppers, and salt in a food processor or blender. Process until very smooth.
4. Let the batter sit at least overnight, and possibly for several days. It will become lighter and frothy.
5. Heat oil in a large, heavy pot to 360°F (180°C). Drop batter into hot oil in rounded spoonfuls, about 6 at a time. Fry until golden turning half way through, about 4 minutes per side. Drain on paper towels. They are good hot or at room temperature.

Makes 10 to 15 bean cakes.