Akara

Step 1: Rub 10 ½ oz dried black-eyed beans between your palms under their soaking water until the skins split, then float the skins off. Repeat until the beans are almost all white, then drain well.

Step 2: Blend the beans with the roughly chopped half of ½ onion and 1 scotch bonnet chilli, adding ¼ cup cold water a spoonful at a time, until you have a smooth, very thick paste. A common mistake is adding too much water: runny paste spreads in the oil and soaks it up.

Step 3: Tip into a bowl and beat with a wooden spoon or hand mixer until the paste turns paler, fluffy and roughly increases in volume, like whipped hummus.

Step 4: Fold in the diced half of ½ onion and 1 tsp salt just before frying; salt added too early loosens the batter.

Step 5: Heat 1 litre vegetable or groundnut oil in a deep pan over a medium-high heat to 350°F, or until a drop of batter sizzles and rises at once.

Step 6: Drop in heaped tablespoons of batter, a few at a time. Fry, turning once, until deep golden brown all over and the sizzling quietens.

Step 7: Lift onto kitchen paper and fry the rest, giving the oil a minute to reheat between batches. Serve hot with bread or ogi.