Golden Akara & Quick-Ferment Ogi

Before you start

• Start the Ogi fermentation three to seven days in advance.

  In a large non-reactive glass or plastic bowl, mix the cornmeal with enough filtered water to fully submerge it. Cover tightly and leave in a warm corner for 3 to 7 days until actively bubbling and pleasantly sour.

• Sieve and settle the Ogi.

  Pour the fermented mixture through a fine muslin cloth or nut-milk bag into a clean bowl, adding water to help push the starch through. Squeeze dry, discard the chaff, and let the starchy liquid settle for at least 3 hours. Decant the clear water, keeping the solid clay-like raw Ogi paste at the bottom to use for the custard.

Ingredients

• plain white or yellow cornmeal3 cup
• filtered water1 qt
• dried black-eyed peas2 cup
• habanero pepper1 med
• red bell pepper1/2 med
• yellow onion1 med
• water1/4 cup
• chicken or vegetable bouillon cube1 med
• salt1 tsp
• canola or peanut oil1 qt
• red palm oil2 tbsp
• evaporated milk1/2 cup

Method

1. 01

   Peel the soaked black-eyed peas.

   Pulse the soaked beans in a blender with plenty of water for 5 seconds to knock the skins off, then pour into a bowl, swirl, and decant the floating skins into a sieve until the beans are completely clean.

2. 02

   Blend the beans into a thick paste.

   Transfer the peeled beans to a high-speed blender with the habanero, bell pepper, onion, and just 1/4 cup of water. Blend until exceptionally smooth; it must resemble thick hummus, not soup, so strictly resist adding more liquid.

3. 03

   Aerate the batter.

   This is the ancient secret to a fluffy fritter. Transfer the paste to a stand mixer with a whisk attachment or use a hand mixer to beat vigorously for 5 to 10 minutes until the batter doubles in volume and turns pale and airy.

4. 04

   Heat the oils and season the batter.

   Bring 2 to 3 inches of canola oil and the red palm oil to 350°F in a deep pan. Only fold the salt and crushed bouillon into the aerated batter right before frying to prevent the air bubbles from collapsing.

5. 05

   Fry the Akara.

   Scoop rounded tablespoons of the airy batter into the hot oil where they should puff into beautiful spheres. Fry for 5 to 7 minutes, turning occasionally, until deep golden brown, then drain on paper towels.

6. 06

   Reconstitute the Ogi.

   In a heat-proof bowl, crush 1/2 cup of the fermented raw Ogi paste with 2 tablespoons of cold water until it forms a smooth, lump-free slurry. Bring 2 cups of water to an aggressive, rolling boil, then pour it directly into the cold slurry in a steady stream while stirring continuously until it swells into a glossy, silky custard.

7. 07

   Serve immediately.

   Serve the hot Ogi drizzled with evaporated milk alongside a steaming pile of freshly fried Golden Akara.

Notes

• Keep salt entirely away from the Ogi.

  Salt alters the chemical structure of the raw starch. If any salt touches the cornmeal, water, or bowls during fermentation, the Ogi will completely fail to gelatinize and thicken when you add the boiling water.

• The palm oil makes the dish.

  A couple tablespoons of unrefined red palm oil mixed into your frying oil mimics the canonical Akara Elepo. It imparts a savory depth and a sunset-orange hue that vegetable oil alone cannot achieve.