Real African Dishes: [MC-AllEthnic-Recipes] Black-Eyed Pea Fritters with Hot Pepper Sauce

* Exported from MasterCook *

Black-Eyed Pea Fritters with Hot Pepper Sauce

Recipe By :Bryant Terry
Serving Size : 5 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup dried black-eyed peas -- sorted, soaked overnight, drained and rinsed
1/2 medium onion -- diced
1/2 cup raw peanuts
1 teaspoon minced thyme -- fresh
1/4 teaspoon cayenne pepper
1 tablespoon apple cider vinegar
1/4 cup water -- plus 2 tablespoons
1 teaspoon coarse sea salt
1/2 cup finely chopped green bell pepper
1 tablespoon cornmeal
To fry: -- 5 cups coconut oil

Remove the skins from the beans by adding them to a large bowl, filling
the bowl with water, agitating the beans, and fishing out the skins that
float to the top with a fine mesh strainer. Rinse beans well.

In a food processor fitted with a metal blade, combine the beans, onion,
peanuts, thyme, cayenne, vinegar, water, and salt and pulse until
completely smooth. Transfer to a medium bowl, cover, and refrigerate for 1
hour.

Preheat the oven to 200°F.

Remove the batter from the refrigerator, add the bell pepper and cornmeal
to the batter, and beat with a wooden spoon for 2 minutes.

In a medium saucepan over high heat, warm the oil until hot but not
smoking, about 5 minutes.

Lower the oil to medium high, and in batches of 5, spoon the batter into
the oil, 1 tablespoon at a time. Fry, stirring around, until golden brown,
about 2 minutes. If necessary, adjust the temperature to ensure that the
fritters do not cook to quickly.

Transfer the fritters to a paper towel-lined plate and allow them to
drain. Transfer the drained fritters to a baking sheet and place in the
oven to keep warm.

Serve hot with Hot Pepper Sauce.

Serves 4-6

While bean fritters are thought to have their origin in Nigeria, one can
find them throughout West Africa. Inspired by the Black-Eyed Pea Fritters
served at the Gambian-Cameroonian restaurant Bennachin in New Orleans, I
whipped up this dish.

Hot Pepper Sauce
1/4 cup extra-virgin olive oil
1 small red onion, diced
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
Coarse sea salt
1 large garlic clove, minced
1 habanero chile, minced
1/4 cup tomato paste
1/4 cup tomato sauce
2 teaspoons apple cider vinegar
1/4 cup water
1/4 teaspoon freshly ground white pepper

•In a saucepan over low heat, warm the oil. Add the onion, cumin, cayenne,
and 1/2 teaspoon salt and sauté until the onions start to caramelize,
about 8 minutes.
•Stir in the garlic and chiles and sauté for 2 minutes more. Add the
tomato paste, tomato sauce, vinegar, and water. Mix well, and simmer until
it starts to thicken, about 5 to 7 minutes.
•Transfer all the ingredients to an upright blender, and purée until
smooth. Store in a tightly sealed jar in the refrigerator.
Makes 1 cup

Cuisine:
"African"
Source:
"Bryant Terry [Wordpress blog]"
S(Formatted by Chupa Babi):
"March 2011"
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Per Serving (excluding unknown items): 210 Calories; 8g Fat (31.3%
calories from fat); 12g Protein; 26g Carbohydrate; 5g Dietary Fiber; 0mg
Cholesterol; 385mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat;
1/2 Vegetable; 0 Fruit; 1 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 4860 0 0 0