This Akkra recipe has roots from Ghana, Africa. But in reality it is really a Jamaican appetizer. I chose pigeon peas for this recipe, but you can substitute the traditional pea for this recipe using black-eyed peas.
2 cups of pigeon peas, drained and rinsed
1 large red pepper, seeded and chopped
1 small red onion, chopped
1 scotch bonnet pepper or habanero pepper, seed and diced
Salt to taste
Canola oil for frying
In a food processor or blender, add all of the pigeon peas, red pepper, red onion and hot peppers. Puree until smooth. Add salt to taste.
In a cast iron skillet or heavy pan that is heated on medium high heat add the canola oil. Drop the pea mixture by the tablespoon into the hot oil. Fry until golden on both sides and drain the fritters on paper towels. Serve warm
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