Kele Wele

Use ripe plantains (yellow to black in color). Choose the ones which weight the most for
their size (as you would in choosing grapefruit or oranges). Peel and slice into 1/4-1/2" thick
slices. Put slices into a bowl with about 1 T. water, 1/2t. powdered ginger and 1/2 t. white
pepper per large plantain used. Toss these together to coat the plantain slices.
Fry in deep fat at 375 degrees. Drain and serve hot.

*Variation:
Just peel and slice good, ripe plantains; fry and serve. Delicious

Akara

Akara (Black-Eyed-Pea Fritters) (For about 2 dozen 1" fritters).
1 1/4 c. dried black-eyed peas (about 1/2 lb.)
1/4 c. coarsely chopped onion
1/4 t. ground red pepper
1/2 t. salt
1 T. peeled, coarsely chopped ginger root
Place the peas in a deep, heat-proof bowl. Pour hot water over them to cover well. Let
them soak about 5 minutes. Then rub the peas between your palms to remove their skins.
Skim off the skins as they float to the top of the water and discard them. Drain the peas; repeat
the process until all the peas (or most all...) are skinned. Drain the peas. Put them in a blender
or food processor. Add the remaining ingredients, along with 1/2 c. water. Blend until the
mixture is fairly smooth. [Add more water in small amounts if the blender clogs.]
Drop the batter by tablespoonfuls into a deep-fryer in which the oil has been heated to
375 degrees. Do not crowd the batter in the oil. Turn the fritters frequently. Cook until golden
brown on all sides. Drain on paper towels and keep warm in a low oven

Aboboi

1 cup dried beans,
water to cover
salt and pepper to taste (Tabasco sauce or chopped fresh hot peppers are best)
Soak and cook the beans according to package instructions--until beans are soft.
If you are using fresh peppers, cook them with the beans. Otherwise, salt and pepper when
they are cooked.
Quick Aboboi: Use plain canned beans; heat them with pepper sauce to taste.
Beans with Tomato Sauce
1 cup dried beans (red or pinto are preferred)
1 1/4 c. chopped onion
1/2 c. peanut or vegetable oil
1 cup diced tomatoes, fresh, or canned and drained
1 T. tomato paste, or 1/4 c. tomato puree
1 clove garlic, chopped
1/2 t. cayenne pepper (or 1 small green chili, chopped)
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1/2 t. salt
3 T. ground shrimp or other dried fish
Boil the beans with 1/4 c. of the onions, briskly for 2 minutes. Turn off the fire and let
soak for 1 hour, uncovered. Return the pot to the heat and simmer the beans until tender
(about 1 hour). Drain. [You may use 2 c. canned beans, drained, to get to this point more
quickly.]
Fry the remaining onions in the oil in a large skillet. They should be soft (about 5
minutes). Do not brown them. Add the tomatoes, garlic, pepper, and salt. Cook and stir over a
moderately high heat for about 5 minutes, until most of the liquid in the pan has evaporated.
Turn the heat down low and stir in the ground shrimp and the bean mixture. Cook and
stir for 5 more minutes, or until beans are heated through. Taste for seasoning. Serve with
boiled plantain, rice, or fufu.