Set out a scale and the equipment for Akara fritters. Heat to 350°F / 177°C oil and give it 5 minutes so the surface is actually hot. Weigh dry chickpeas, yellow onion, thai chili, neutral oil, water, kosher salt. Akara fritters is cooked in Yoruba as its own plate, not as a copy of a restaurant menu. Soak the chickpeas, chop them with onion and chili, and fry spoonfuls until they are brown through. Black-eyed peas are the usual bean. Chickpeas are the legume this pantry weighs. Amounts are for 4 from foods this library can count.
