Kosai, Akara or Bean Cakes

The first Street Food request, besides Aloco, was Bean Cakes. I did a little research and came up with this. This is a Nigerian recipe, so I am categorizing it as such, however, it seems to be similar to other West African recipes of the like. Bon appétit!

Bean Cakes
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

Soak black-eyed peas overnight, or about 8 hours.

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.

Combine peas, onions, peppers, and salt in a food processor or blender. Process until very smooth.
Let the batter sit at least overnight, and possibly for several days. It will become lighter and frothy.

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 – 15 bean cakes.