Akkra is another dish with origins in Senegal that has spread out to South America and the Caribbean. There are many versions of it across the globe. This dish reminded us of falafel but instead of chick peas, the fritters are made with a puree of black-eyed peas and onion. The secret ingredient, which is optional but we had on hand was dried shrimp powder, which gave it a musky earthiness. It was good, if a bit oily, but that might have been our own fault in not cooking it at a high enough temperature or in a deep fryer. While easy to prepare, it takes a little planning as the beans need to be soaked overnight.
We served it with a spicy sauce of tomato, onion and scotch bonnet peppers.
Here’s the recipe.