Algerian Cooked Carrot Salad

 6 Servings 

 1 lb carrots 

 3 garlic cloves,chopped 

 1 pn salt 1 pn sugar 

 1 lemon juice 

 1/2 t cayenne pepper 

 1/4 t cumin 

 1 parsley,chopped 

Method

Scrape the carrots and quarter lengthwise. 

Cook in a little water with garlic and a pinch of salt and sugar, for 15 minutes. Drain and chill. Just before serving, cover with lemon juice, aobut 1/4 teaspoon salt, cayenne and cumin. Sprinkle with chopped parsley.

Akara

6 Servings 

1 c black-eyed peas,Dried 

1/3 c water (1/3 to 1/2) 

 1/2 c finely onions,Chopped 

 1/4 t black pepper 

 1/2 t salt 

 1/2 t and seeded chili,Chopped --or 1/4 teaspoon red,Ground - pepper 

 1 egg 

 vegetable oil 

Method

1. Place the peas in a large kettle and cover with water. Let soak for a few hours or overnight. 

2. With your hands under water, rub peas together between your palms to remove skins. Skins will float to the top and can be skimmed off. 

3. Drain peas in a colander. Place peas in a blender or food processor with 1/3 cup water and blend for about 20 seconds or until smooth. 

4. Place ground peas in a large bowl. If mixture is dry, stir in water little by little until pasty. 

5. Add remaining ingredients except for oil and beat with a spoon until light and airy. 

6. In a large frying pan, heat 1 inch oil over medium heat for 4 to 5 minutes or until temperature measures 375 degrees. Care- fully drop teaspoons of dough into oil and fry about 5 minutes or until golden brown. 

7. Remove akara from oil with slotted spoon and drain on paper towel. Serve immediately