Cuisine: African
  • For the fritters:
  • 2 cups black-eyed peas
  • ½ cup chopped onion
  • 2 tsp salt
  • 1 tsp baking soda
  • 1 tsp. black pepper
  • ½ tsp. cayenne
  • oil for frying (can be lard, coconut, dende (red palm oil), or vegetable)
  • For the filling:
  • 1 lb. small shrimp
  • 2 tablespoons vegetable oil
  • 2 tablespoons garlic
  • parsley or cilantro to taste
  1. For the peas:
  2. Soak dried peas in water overnight with enough water to cover. Drain & pour in hot water to cover. Let soak for 30 minutes then rub the peas in your hands until the skin falls away. These will float to the top and can be carefully poured off.
  3. Drain the peas and put in a food processor with all other ingredients and process until relatively smooth. It should have the consistency of bean dip. If it's too thick add a little water.
  4. Pour the oil into a straight-sided pan to about the depth of 2 inches and heat to 360. If you don't have a thermometer drop a small spoonful of the mixture into the fat. If it's hot enough the outside will brown almost immediately.
  5. Drop the mixture by spoonfuls into the hot oil careful not to crowd.
  6. Fry about a minute on each side or until golden brown, then remove and drain.
  7. For the filling:
  8. Saute the garlic in oil or butter for a couple of minutes until soft then add the shrimp and cook for several more minutes.
  9. Add chopped parsley or cilantro, give it a stir, and stuff the fritters or add on the side.
  10. Can be served with pickled vegetables.
Recipe by The FrangloSaxon Cooks at