Akara + Asaro

Difficulty: BE IN A COOKING MOOD

Special Menu: Tour of Africa

Akara (bean fritters)
1 c dry black eyed peas
2 scotch bonnet peppers, or 2 T scotch bonnet sauce
1/2 red pepper
1/2 red onion
Salt to taste
Oil for frying

Soak beans in water for 2 hours, then begin the painstaking process of removing the "coats" or skins from the beans. You can do this by hand or by running beans and water through blender in pulses to help separate coats from beans. I made a huge mess.

Once beans are nude, place in food processor with onion and red pepper. Don't add salt or sauce as any kind of salt should not be added until the last minute before frying.

Whir until mixture is combined and close to the consisting of cream of wheat. Add a small amount of water while whirring if needed.

Heat oil an inch deep in a pan, but keep it medium low. At this point you can add salt and hot sauce. Drop batter into oil in spoonfuls and fry for a couple minutes on each side. Drain on paper towels and season with salt.

Asaro (yam pottage)not tested
1 large yam
1/2 red onion
1 scotch bonnet pepper or 1 T scotch bonnet sauce
1/2 red bell pepper
1 plum tomato
1/4 t adobo seasoning
1/4 t curry powder
1 bay leaf
1 1/2 c water
Handful of fresh greens - amaranth, kale, or collard

Peel yam and chop into small cubes.
Start boiling yam in 1.5 cup water.
Whir onion, red pepper, tomato, and scotch bonnet or sauce in food processor, then add to pot
Add spices and heat until water absorbs and cooks down a bit.
If mixture gets dry before potatoes are cooked, add a bit more.
Mix in greens and cook for a few more minutes before serving.