Ingredients

• Dried black-eyed peas 300 g
• Water, for soaking 1 l
• Onion, roughly chopped 1 medium (120 g)
• Scotch bonnet pepper 1 (10 g)
• Water, for blending 60 ml
• Salt 1 tsp (6 g)
• Vegetable oil, for deep-frying 1 l

Instructions

1. 1

   Soak the black-eyed peas in the water for 20-30 minutes, then rub them between your palms in batches to loosen the skins.

2. 2

   Cover with more water so the skins float to the top, pour them off and repeat until the peas are almost all skinned; soak the skinned peas in fresh water for 1-2 hours more, then drain well.

3. 3

   Blend the peas with the onion, scotch bonnet and the 60 ml of water into a thick, smooth paste that holds its shape on a spoon.

4. 4

   Transfer to a bowl, add the salt and whisk the paste with a wooden spoon for 3-4 minutes to beat in air.

5. 5

   Heat the oil in a deep pot to 175C and drop in tablespoons of the paste, 6-8 at a time.

6. 6

   Fry for 4-5 minutes, turning once, until the fritters are puffed and deep golden, then drain on paper towels.

7. 7

   Serve hot on their own, with pap (ogi) or custard, or tucked into bread.