Akara black bean fritters with ata dindin

1. 1

   To make the ata dindin, place the peppers, red onion, ginger, garlic and chillies into a large glass bowl and mix. Add the crumbled stock cube to the bowl and mix again.

2. 2

   Heat a medium sauté pan on a medium heat and add the oil. Once hot, add the sliced onion and cook for 2-3 minutes, then add the thyme, tomatoes and the pepper mixture and simmer for 10 minutes. You can remove the bird’s-eye chillies before serving, if you wish.

3. 3

   To make the akara, place the chopped chillies into a bowl of cold water. Allow to soak for 5 minutes, then drain.

4. 4

   Place the red onion, pepper and chillies into a large food processor and blend until you have a smooth paste. Add the soaked black eyed beans and the stock cube and blend again. Season with salt and pepper.

5. 5

   Preheat the oil in a deep fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper.

6. 6

   Place spoonfuls of the akara mixture into the hot oil in oblong shapes and fry for 2-3 minutes until golden brown and crispy. Once cooked, transfer to the lined plate. You may need to do this in batches.

7. 7

   To make the pap, place the flour, sugar, salt and half the oat milk into a bowl and mix to combine. Pour into a medium saucepan, along with the remaining oat milk, then cook on a medium heat, stirring all the time, until it starts to bubble then it is ready.

8. 8

   To serve, place the pap in the centre of a plate and top with the akara and then the ata dindin on top.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.