Akara (also called accara, akla, kose, koose, kosai) is a hugely popular West African pea/bean fritter. This dish has many variations. Ghanaians treasure it and it is also popular in Nigeria. A version that traveled to Brazil is known as acarajé. In Ghana, akara is commonly made from black-eyed peas. The initial step is to remove the skins from the black-eyed peas and grind them. A second option is to use finely ground black-eyed pea powder. While this may be convenient, for the best akara, I prefer soaking and dehulling dried black-eyed peas and grinding them myself. (It is also possible, though less common, to make the akara without first removing the skins.)
The fritters can be eaten warm or at room temperature, alone or with a dip. Bite-size fritters may be served with toothpicks and a hot sauce and/or version of a peanut sauce as a party appetizer. In Ghana, larger fritters are classically served with porridge for breakfast, or eaten as a snack.
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