Zambian Binch Akara - Bean Drops

Ingredients: 500 g black-eyed peas 2 tsp salt 1 small onion, very finely chopped 500 ml vegetable oil

Cooking Instructions: Add the dry beans to a blender along with 240 ml water. Blend for 1 minute then pour the mixture into a large bowl. Add 500ml more water and stir until the skins float to the top. Remove the skins then strain in a colander, allowing the remaining skin and eyes to flow out. Blend the beans once more, along with the onion and pepper. Pour into a bowl and stir with a wooden spoon for 2 minutes. You should have a thick mixture which you can scoop with a tablespoon. Heat the oil in a wok and when hot begin dropping tablespoons of the bean mixture into the hot oil. Fry until golden brown, drain on absorbent paper and serve along with wooden picks to pick-up the balls.

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