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Skinned black-eyed peas ground and fried — crisp outside, fluffy inside, a Senegalese street snack.
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Accara are small fritters of ground black-eyed peas, enjoyed throughout West Africa. In Senegal, women fry them in big pots on the street in the evening and sell them with a spicy tomato and onion sauce. They're also popular stuffed into baguettes, and are said to be the origin of Brazil's acarajé, carried there through the slave trade.
Soak the black-eyed peas overnight, rub between your hands to remove the skins, and rinse away the floating skins.
Blend the peas with half the onion, the garlic, salt, and a little water into a smooth paste.
Whisk for about 5 minutes to incorporate air.
Shape into balls with two spoons and fry in 170°C oil until golden.
Slice the remaining onion and sauté, then add the tomato paste, chopped red chili, and 100ml water and reduce into a sauce.
Serve the accara with the sauce.