Akara

Akara is a deep-fried fritter made from ground black-eyed peas, seasoned with onion and chilli. It is sold as street food in Benin, and the same fritter is also made in Nigeria, Ghana and Togo, so it is shared across these countries rather than tied to one kitchen.

What it really is

Dried black-eyed peas are soaked, rubbed to loosen and remove the skins, then ground into a thick batter. Chopped onion, chilli and salt are beaten in. Spoonfuls of the batter are dropped into hot vegetable oil and fried until the outside is crisp and golden and the centre is cooked through. In English it is sometimes called a bean cake or bean fritter. The flavour comes from the beans, the onion and the chilli. The classic version contains no meat, fish or dairy, and no animal fat is used for frying.

How it's served

• Hot from the oil, golden and crisp at the edges, in small balls or pieces.
• Often eaten with bread or pap, a smooth maize porridge, which is a common pairing in Nigeria.
• Sold by the piece at street stalls, often eaten on the move.

How to write it on the menu

• Name the main ingredient: black-eyed peas. Write "Akara (black-eyed pea fritters)" so guests can find it.
• The classic recipe contains none of the 28 declarable allergens, but ask whether the batter includes flour, egg or other additions, and name the frying oil, since some vegetable oils are soy-based.
• The classic version is vegan. Flag it that way only if the frying oil is plant oil and the fryer is not shared with meat or fish.
• State how many pieces make a portion, and whether bread or pap is included.
• Say how hot the chilli is, since guests often ask.