Nigerian · Breakfast & brunch

Akara with pap

Name: Akara with pap
Prep time: 35 min
Cook time: 30 min
Total time: 4 h 5 min
Yield: 6 servings
Cuisine: Nigerian
Ingredients: 2 cups dried black-eyed peas; 1 small red onion, divided; 1 red bell pepper, divided; 1 Scotch bonnet pepper, seeded, or to taste; 1 1/2 teaspoons kosher salt, divided; 2 to 4 tablespoons cool water; Neutral oil, for deep-frying; 1 cup fermented ogi paste; 3 cups water, divided; 1/2 cup evaporated milk; 2 tablespoons granulated sugar, optional

Airy Nigerian black-eyed-pea fritters with crisp shells and a smooth, lightly tart bowl of warm ogi pap.

About 4 hr 5 minTotal

About 1 hr 5 minActive

$Cost

AdvancedDifficulty

Makes 6 servings

Equipment

Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.
Simple clip-on pick
KitchenAid Fry Thermometer · KQ907
View at Amazon
For frequent frying and alarms
ThermoWorks ChefAlarm · TX-1100
View at ThermoWorks
Another workable path: Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.
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How we chose
Research-backed · reviewed Aug 2026
We compared continuous readability, clip stability, temperature recovery help, cleaning guidance, and exact model identity. A current independent comparison informed the simple clip-on choice; manufacturer documentation established care and the alarm system's included parts. Kwilt has not calibrated or fried with these thermometers.
KitchenAid Fry Thermometer · KQ907: Its curved paddle and silicone-coated clip stay close to the pot, giving you a continuous oil reading without another screen or battery. Trade-off: It has no alarm, and KitchenAid says to hand wash rather than submerge it.
ThermoWorks ChefAlarm · TX-1100: High and low alarms make the oil drop between batches hard to miss, and the same system can monitor roasting, bread, and candy. Trade-off: It costs substantially more and brings a cabled probe, case, and controls that are unnecessary for an occasional batch of fish tacos.
Another workable path: If you already own a suitable high-temperature instant-read thermometer, check the oil before and between batches. Do not leave it in the pot unless its maker allows continuous high-temperature use.
Sources
Food Network tested comparison
KitchenAid thermometer care
ThermoWorks ChefAlarm

Ingredients

1× recipe · Makes 6 servings

2 cups dried black-eyed peas
1 small red onion, divided
1 red bell pepper, divided
1 Scotch bonnet pepper, seeded, or to taste
1 1/2 teaspoons kosher salt, divided
2 to 4 tablespoons cool water
Neutral oil, for deep-frying
1 cup fermented ogi paste
3 cups water, divided
1/2 cup evaporated milk
2 tablespoons granulated sugar, optional

Instructions

Soak peas 5 minutes, rub vigorously between your palms to loosen skins, flood with water, and skim away hulls; repeat until mostly peeled. Cover peeled peas with fresh water and soak 1 to 2 hours, then drain very thoroughly.
Blend peas with half the onion, half the bell pepper, Scotch bonnet, and only enough cool water to move the blades, producing a thick smooth paste. Whip 5 minutes until visibly lighter and able to hold a soft peak; fold in finely diced remaining onion and pepper. Add 1/2 teaspoon salt only immediately before frying.
Heat 2 inches . Drop rounded tablespoons of batter without crowding and fry, turning, until deep golden, floating, and cooked through, 4 to 5 minutes. Drain on a rack and maintain oil between 340°F and 360°F.
For pap, whisk ogi with 1 cup cool water and remaining salt into a lump-free slurry. Bring remaining water to a boil, then stream it into the slurry while whisking. Return to low heat and stir until glossy, smooth, and thick enough to ribbon, 3 to 5 minutes.
Divide pap among bowls and loosen with evaporated milk; sweeten if desired. Serve immediately with hot akara.