Accara - Ethiopian Black-Eyed Pea Fritters

TO MAKE THE FRITTERS

Step 1: Place two-thirds of the black eyed peas, 1/4 cup of water, the olive oil, salt and pepper in a food processor and blend to a smooth paste.

Step 2: Add the remaining peas and the scallions and pulse 4 or 5 times to break up the peas but not completely puree them.

Step 3: Scoop about a heaping tablespoon of the mixture at a time into your hands and form about 24 balls. (The balls do not need to be perfectly round--they are more authentic if roughly formed.)

Step 4: Put the cornmeal in a shallow baking dish. Roll the balls in the cornmeal, leaving them in the baking dish, and refrigerate for 30 minutes.

TO MAKE THE SAUCE

Step 5: Heat the peanut oil in a medium saucepan over medium heat. Add the habaneros and onions and cook until the onions are soft, about 5 minutes.

Step 6: Add the garlic and cook, stirring, for 2 minutes.

Step 7: Add the tomatoes, salt and black pepper. When the tomatoes start to break down and get soft, put a lid on the pan, lower the heat and simmer for about 10 minutes.

Step 8: Let the sauce cool slightly, and then blend in a food processor until smooth.

TO FRY THE FRITTERS

Step 9: Pour 2 to 3 inches of peanut oil in a large heavy-bottomed pan or Dutch oven. Heat over medium heat until a deep-frying thermometer inserted in the oil registers 375 degrees F. Fry the fritters, in 2 or 3 batches, about 4 minutes per batch.

Step 10: Remove to drain on a paper-towel-lined baking sheet.

Step 11: Season lightly with salt and serve with the spicy tomato sauce on the side.