Pap and Akara

The season of Ramadan is upon us again, what better way to start the season, than with spicy hot Kosai and Pap for Iftar. Iftar is not complete without this combination, go ahead and enjoy your delicious pap and akara with this simple recipe

Ingredients

Akara: black-eyed peas (soaked overnight), onion, fresh chili peppers, salt (adjust to taste), ground crayfish (optional), vegetable oil for frying

Pap: cornmeal or maize flour, sugar or honey (optional), milk (optional).

Recipe Akara

• Drain the soaked blackeyed peas and transfer them to a blender or food processor.

• Blend the black-eyed peas, adding a little water if necessary, until you get a smooth, thick paste.

• Transfer the blended paste into a bowl and add the chopped onions, chili peppers, salt, and ground crayfish (if using). Mix well to combine.

• In a deep frying pan or pot, heat vegetable oil over mediumhigh heat.

• Using a spoon or your hand, scoop small portions of the blackeyed pea mixture and carefully drop them into the hot oil, shaping them into small balls or patties.

• Fry the akara until golden brown and crispy, turning them occasionally to ensure even cooking.

• Once cooked, remove the akara from the oil and drain them on paper towels to remove excess oil.

• Serve the akara hot as a snack or as a side dish with the pap.

Pap

• In a bowl, mix the cornmeal or maize flour with a little water to form a smooth paste, ensuring there are no lumps.

• In a pot, bring the remaining water to a boil.

• Gradually pour the cornmeal mixture into the boiling water, stirring continuously to prevent lumps from forming.

• Reduce the heat to low and simmer the mixture, stirring occasionally, until it thickens to your desired consistency. This usually takes about 10-15 minutes.

• Once the pap is cooked to your liking, you can sweeten it with sugar or honey if desired, and add a splash of milk for creaminess.

• Serve the pap hot!