Akara Somali-style

Ingredients

 * 2 to 3 cups dried cowpeas (black-eyed peas) or similar
 * 1 onion, finely chopped
 * ½ teaspoon salt
 * hot chile pepper, and/or sweet green pepper or sweet red pepper
 * ½ teaspoon fresh ginger root, peeled and minced
 * peanut oil, palm oil, or vegetable oil for frying

Directions

 * 1) Clean the black-eyed peas in running water.
 * 2) Soak them in water for at least a few hours or overnight.
 * 3) After soaking them, rub them together between your hands to remove the skins.
 * 4) Rinse to wash away the skins and any other debris.
 * 5) Drain them in a colander.
 * 6) Crush, grind, or mash the black-eyed peas into a thick paste.
 * 7) Add enough water to form a smooth, thick paste of a batter that will cling to a spoon.
 * 8) Add all other ingredients (except oil).
 * 9) Some people allow the batter to stand for a few hours (overnight in the refrigerator); doing so improves the flavor.
 * 10) Heat oil in a deep skillet.
 * 11) Beat the batter with a wire whisk or wooden spoon for a few minutes.
 * 12) Make fritters by scooping up a spoon full of batter and using another spoon to quickly push it into the hot oil.
 * 13) Deep fry the fritters until they are golden brown.
 * 14) Turn them frequently while frying (if the fritters fall apart in the oil, stir in a beaten egg, some cornmeal or crushed breadcrumbs).