Akara Somali-style

Ingredients

 * two to three cups dried cowpeas (black-eyed peas) or similar
 * one onion, finely chopped
 * one-half teaspoon salt
 * hot chile pepper, and/or sweet green pepper or sweet red pepper
 * one-half 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. Soak them in water for at least a few hours or overnight. After soaking them, rub them together between your hands to remove the skins. Rinse to wash away the skins and any other debris. Drain them in a colander.
 * 2) Crush, grind, or mash the black-eyed peas into a thick paste. Add enough water to form a smooth, thick paste of a batter that will cling to a spoon. Add all other ingredients (except oil). Some people allow the batter to stand for a few hours (overnight in the refrigerator); doing so improves the flavor.
 * 3) Heat oil in a deep skillet. Beat the batter with a wire whisk or wooden spoon for a few minutes. Make fritters by scooping up a spoon full of batter and using another spoon to quickly push it into the hot oil. Deep fry the fritters until they are golden brown. Turn them frequently while frying. (If the fritters fall apart in the oil, stir in a beaten egg, some cornmeal or crushed breadcrumbs.)