Acarajé

• 1 pound dried black-eyed peas
• 1 medium onion, peeled and quartered
• 1 preserved malagueta pep

Soak the peas in water to cover for 24 hours, changing the water once.

Drain the peas and add fresh water to cover. Rub the peas between the palms of your hands to remove the outer skin. Allow the peas to settle and the skins will float to the top. Skim off the skins and drain the peas.

In a food processor or blender, puree the peas with the quartered onion in 2 batches.