Akara Fritters

Skin the black-eyed peas by rubbing them firmly between your fingers. When you flood the bowl with water, the skin floats to the top. Drain out the skin and repeat until only white legume-like insides remain.

Drain the skinned black-eyed peas and grind to a smooth paste adding as little water as possible.

Heat oil in a small pan, enough to deep-fry.

Stir in the chopped onion, jalapenos, chilli, ginger, curry leaves and salt. Once combined, it must be fried immediately. You can refrigerate unflavored batter (nothing mixed into it) for a couple of days.

Drop spoonfuls of batter into hot oil and cook on medium heat until golden brown on both sides.

Drain on paper towels and serve hot.