Nigerian black-eyed pea fritters (Akara)

1. Soak the black-eyed peas in cold water for 2-4 hours, then rub them between your palms to remove the skins; pour off the skins with the water several times until only the white beans remain.

2. Blend the skinned beans with the roughly chopped onion, the chilli and 2-3 tablespoons of water into a thick, smooth paste.

3. Beat the paste vigorously in a bowl with a wooden spoon or whisk for 3-4 minutes to make it airy; salt it only just before frying.

4. Heat the oil to 175 °C in a small pan.

5. Drop small spoonfuls into the oil and fry for 4-5 minutes, turning once, until golden brown.

6. Drain on kitchen paper and serve hot with maize pudding (ogi) or bread.

Tip: Akara is a favourite Nigerian breakfast and street snack; with the slave trade it also reached Brazil, where it is known as acarajé. Skinning is laborious, but without it the inside won't be light and white. Habanero works instead of scotch bonnet; don't leave the beaten paste to stand or it will collapse.