Baked black-eyed pea akara with tomato sauce

Ingredients

For 1 serving

• Black-eyed peas60 g
• Onion40 g
• Chili pepperto taste
• Sunflower oil4 g
• Tomato sauce90 g
• Saltto taste

Method

1. The night before, soak the black-eyed beans in plenty of cold water for at least 8 hours.
2. Rub them hard between your hands in a bowl of water to loosen the skins, which float to the top: skim them off and repeat until the beans are mostly white; rinse.
3. Heat the fan oven to 200 °C and line a baking tray with baking paper. Peel the onion and cut it into chunks.
4. Blend the beans with the onion, chilli, a pinch of salt and 2 tablespoons of water, then beat the mixture with a spoon for a minute, until fluffy and light.
5. Shape 6 balls on the tray, brush with the sunflower oil and bake for 20 minutes, until golden and firm.
6. For the last few minutes warm the tomato sauce in a small pan over a low heat and serve it with the akara.