Black-eyed pea fritters. Vigna unguiculata (known as black-eyed peas in America; usually called cowpeas in English-speaking Africa; also called china beans, and black-eyed beans) are native to Asia, the Middle East, and perhaps Africa. They were cultivated in the Mediterranean region in ancient times, and have been grown all over Africa for centuries. In Western Africa they are used to make a batter from which fritters are made. These fritters (known as accra, akara, akla, binch akara, bean balls, kosai, koose, kose, koosé, and kwasi) are commonly prepared at home for breakfast, for snacks, or as an appetizer or side dish. They are also fast-food, sold by vendors on the street, in marketplaces, and at bus stations. This same recipe, with a very similar name, is also known in the Caribbean.
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| - Black-eyed pea fritters. Vigna unguiculata (known as black-eyed peas in America; usually called cowpeas in English-speaking Africa; also called china beans, and black-eyed beans) are native to Asia, the Middle East, and perhaps Africa. They were cultivated in the Mediterranean region in ancient times, and have been grown all over Africa for centuries. In Western Africa they are used to make a batter from which fritters are made. These fritters (known as accra, akara, akla, binch akara, bean balls, kosai, koose, kose, koosé, and kwasi) are commonly prepared at home for breakfast, for snacks, or as an appetizer or side dish. They are also fast-food, sold by vendors on the street, in marketplaces, and at bus stations. This same recipe, with a very similar name, is also known in the Caribbean.
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| - Black-eyed pea fritters. Vigna unguiculata (known as black-eyed peas in America; usually called cowpeas in English-speaking Africa; also called china beans, and black-eyed beans) are native to Asia, the Middle East, and perhaps Africa. They were cultivated in the Mediterranean region in ancient times, and have been grown all over Africa for centuries. In Western Africa they are used to make a batter from which fritters are made. These fritters (known as accra, akara, akla, binch akara, bean balls, kosai, koose, kose, koosé, and kwasi) are commonly prepared at home for breakfast, for snacks, or as an appetizer or side dish. They are also fast-food, sold by vendors on the street, in marketplaces, and at bus stations. This same recipe, with a very similar name, is also known in the Caribbean. Note that Akara take at least an entire day to prepare, in order to allow the black-eyed peas to soak and the batter to rest.
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