Spice up your palette this spring with the delicious flavors of African
home-cooking. This new recipe is sure to have your mouth watering - try
it this weekend!
WHAT YOU NEED:
1 cup dried black-eyed peas, sorted, soaked overnight, drained, and rinsed
1/2 medium onion, diced
1/2 cup raw peanuts
1 teaspoon minced thyme
1/4 teaspoon cayenne
1 tablespoon apple cider vinegar
1/4 cup plus
2 tablespoons water
1 teaspoon coarse sea salt
1/2 cup finely chopped green bell pepper
1 tablespoon cornmeal
5 cups coconut oil
WHAT TO DO:
- Remove the skins from the beans by adding them to a large bowl, filling the bowl with water, agitating the beans, and fishing out the skins that float to the top with a fine mesh strainer. Rinse beans well.
- In a food processor, combine the beans, onion, peanuts, thyme, cayenne, vinegar, water, and salt and pulse until totally smooth. Transfer into a medium bowl, cover, and refrigerate for 1 hour.
- Preheat the oven to 200° F.
- Remove the batter from the refrigerator. Add the bell pepper and cornmeal, and beat with a wooden spoon for 2 minutes.
- In a medium saucepan over high heat, warm the coconut oil until hot but not smoking, about 5 minutes.
- Lower the oil to medium high, and in batches of 5, spoon the batter into the oil, 1 tablespoon at a time. Fry, stirring around, until golden brown, about 2 minutes. If necessary, adjust the temperature to ensure that the fritters do not cook too quickly.
- Transfer the fritters to a paper towel–lined plate and allow them to drain. Transfer the drained fritters to a baking sheet and place in the oven to keep warm.