Akara with red kosayi (black-eyed bean fritters with dipping sauce)

Protein-rich and widely available, black-eyed beans are a popular ingredient throughout Africa. Akara, or black-eyed bean fritters, are the national snack food of Senegal and Nigeria. This recipe is great for vegetarians and vegans and the fritters are especially delicious with the kosayi dipping sauce. A good red kosayi shouldn’t be too hot, you should just be able to feel the heat. The sauce will keep for about six months in the refrigerator and the older it gets the better it tastes.

INGREDIENTS

small red capsicums - 9

long red chillies - 3

small red hot or habanera chillies - 7

vegetable oil - 2 tbsp (⅓ cup)

sugar - 75 g

white vinegar - 75 ml

salt - 1 tsp

olive oil

black-eyed beans - 500 g

salt and pepper

handful of fresh herbs such as flat-leaf parsley or coriander, chopped (optional) baking powder (optional)1 tsp

oil, for frying

STEPS TO COMPLETE

1. To make the kosayi, place the whole capsicums and chillies in a large saucepan of cold water and bring to the boil. Simmer for 25 minutes or until the capsicums are soft. Remove from the heat, cover with a lid and set aside until cool.

2. When cooled, dry the capsicums and chillies and remove the seeds

3. Add the oil, sugar, vinegar and salt and mix together well

4. To make the akara, bring a large saucepan of water to the boil, add the beans and boil for 2 minutes

5. In a food processor blend the beans to a very fine paste

6. Place one half in a bowl

7. Season the bean dough and add herbs if using

8. Make balls and deep-fry untill golden

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