Our Kala sure gets around! She’s known as Akara in Nigeria, Akla in Sierra Leone, Koosé in Ghana, Acarajé in Bahia (Brazil), but no matter where she is, she’s consistently a pleasant, unpredictable kick to our taste buds. She travels by street cart, manned by women, cultural beacons spreading spice.
But don’t miss Tuurtje’s heavenly Kalas, his even come with complimentary ‘lip gloss’!
1/2 lb black-eyed peas
1 hot chili pepper
1 1/2 tsp salt
1 1/2 tsp baking powder
1 tbsp water
3 [yes, 3] cups vegetable oil
1. Soak the black-eyed beans overnight in cold water
2. <following day> Rub the beans to loosen and remove their skin. Rinse. Drain the beans in a colander.
3. Mash beans and crush the hot chili pepper in a food processor, try to get the mixture as smooth as possible, then blend in salt and baking powder.
4. <mixture still running in food processor> Add 1 tablespoon water and blend until smooth and fluffy.
5. Scoop up fluffy batter with a spoon to make fritters. Use a different spoon to push fritter into hot oil. Deep-dry in hot oil, turning frequently, until golden brown.
6. Remove with a slotted spoon and drain on kitchen paper towels.
7. Serve warm or cold on toothpicks.