Nigerian Agidi (Cornmeal Pudding) with Akara and Peanut Butter

Prepare the Agidi: In a medium saucepan, whisk 1 cup of cornmeal with 1 cup of cold water until smooth. Gradually add 2 more cups of water and 1 teaspoon of salt. Place over medium heat and stir continuously with a wooden spoon for 15-20 minutes until the mixture thickens into a smooth, glossy, and very thick pudding. Remove from heat and pour into small bowls or molds, allowing it to cool and set for at least 30 minutes.

Prepare the Akara batter: Combine the soaked and peeled black-eyed peas, 1/2 medium onion, and 1 small scotch bonnet pepper in a blender. Add a splash of water (about 1-2 tablespoons) if needed to help blend, but keep the mixture as thick as possible. Blend until very smooth. Transfer the batter to a bowl and stir in 1/2 teaspoon of salt. Whisk vigorously for 5-10 minutes until the batter is light and airy.

Fry the Akara: Heat 3 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F/175°C. Carefully drop spoonfuls of the Akara batter into the hot oil. Fry for 3-5 minutes per side, turning occasionally, until golden brown and crispy. Do not overcrowd the pot. Remove the fried Akara with a slotted spoon and drain on paper towels.

Make the Peanut Butter Sauce: In a small bowl, whisk together 1/2 cup of creamy peanut butter with 1/4 cup of hot water until smooth and creamy. Add more hot water, 1 tablespoon at a time, if a thinner consistency is desired.

Serve: Unmold the set Agidi onto plates. Arrange the warm Akara alongside. Drizzle generously with the peanut butter sauce. Serve immediately.