Baked Nigerian akara with tomato sauce

Ingredients

For 1 serving

• Black-eyed peas60 g
• Onion30 g
• Chili pepper0.5
• Peanut oil2 teaspoons
• Chopped tomatoes100 g
• Ginger3 g
• Whole wheat bread1
• Saltto taste

Contains: gluten, nuts,

Method

1. The evening before, soak the black-eyed beans in plenty of cold water.
2. Heat the oven to 210 °C (conventional) and line a tray with baking paper. Rub the beans between your hands in the water: the skins float to the top; discard them and drain the beans.
3. Peel the onion and cut it into pieces, deseed the chilli; blend the beans with the onion, chilli, salt and very little water until you have a thick, fluffy paste that stays on an upturned spoon.
4. Shape 6 balls with two spoons on the tray, brush them with half the groundnut oil and bake for 20 minutes, until puffed and golden.
5. Meanwhile peel and grate the ginger and cook it in a small pan with the tomato pulp, the remaining oil and a pinch of salt over medium-low heat for 8 minutes, until the sauce thickens.
6. Serve the akara hot with the sauce and the wholemeal bread.