Instructions

1. Drain and rinse the soaked black-eyed peas thoroughly under cold water.
2. In a blender or food processor, combine the black-eyed peas, chopped onion, and scotch bonnet pepper. Blend until you achieve a smooth, thick batter, adding a tablespoon of water if necessary to facilitate blending.
3. Transfer the blended mixture to a large mixing bowl and stir in the salt, ensuring it is well incorporated.
4. Heat vegetable oil in a deep pot or frying pan over medium heat until it reaches 350°F (175°C). You can test if the oil is hot enough by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
5. Using a spoon or your hands, scoop about a tablespoon of the batter and gently drop it into the hot oil. Be careful not to overcrowd the pot; fry in batches if needed.
6. Fry the akara for about 4-5 minutes, turning occasionally, until they are golden brown and crispy on all sides.
7. Once cooked, remove the akara from the oil and drain on a paper towel to absorb any excess oil.
8. Serve hot and enjoy as a snack or alongside a bowl of pap for a traditional breakfast.