Called akla in Ghana and akara in other parts of the African continent, these spicy morsels are a snack food equivalent to falafel. And like falafel, the beans are soaked but not cooked before frying. While they are traditionally eaten with a chile relish, I prefer a sauce.
1 cup dried black-eyed peas
1 medium onion, diced
3 garlic cloves, peeled
1 small jalapeño or serrano chile, seeds and ribs removed, and diced
1 large egg
3 tablespoons water
Salt and freshly ground black pepper to taste
3 cups vegetable oil for frying
For dipping:
1 cup Mexican Tomato Sauce or bottled salsa, heated
1. Soak black-eyed peas in cold water to cover for a minimum of 6 hours, or preferably overnight. Or, place beans in a saucepan covered with water, and bring to a boil over high heat. Boil for 1 minute, turn off the heat, and cover the pan. Allow beans to soak for 1 hour, then drain. With either method, continue with the dish as soon as beans have soaked, or refrigerate beans.
2. Drain beans and place them in the work bowl of a food processor. Add onion, garlic, chile, egg, water, salt, and pepper. Process until the mixture forms a smooth paste, scraping the sides of the work bowl as necessary.
3. Form mixture into 1-inch balls, and refrigerate for 20 minutes, tightly covered with plastic wrap. Heat oil in a saucepan over medium-high heat to a temperature of 375°F.
4. Add balls, being careful not to crowd the pan. Cook bean balls for 3 minutes, or until browned. Remove balls from the pan with a slotted spoon, and drain well on paper towels. Serve immediately, accompanied by a bowl of Mexican Tomato Sauce.
Note: The balls can be prepared for frying up to 1 day in advance and refrigerated, tightly covered. They can also be fried in advance; reheat them in a 400°F oven for 5 to 7 minutes, or until hot and crusty again.