Pekere (Nigerian Corn Cake)
Pekere is a Yoruba corn cake made from finely-ground cornmeal and a paste of fresh peppers, tomatoes and onions. The paste gives the fried balls a savory, peppery flavor that plain cornmeal fritters lack. It is related to akara and is traditionally eaten at breakfast beside a bowl of ogi, ẹko or Nigerian custard. The batter takes minutes to mix, and the only real work is rolling and frying.
Instructions
Grind or blend the fresh peppers, tomatoes and onions together until you have a smooth paste.
Stir the paste into the finely-ground cornmeal. Add water, salt and the maggi cube, and mix until the batter is smooth with no dry pockets of cornmeal.
Pour enough vegetable oil into a pot for deep-frying and heat it to about 350 to 375°F.
Roll the mixture into small balls and lower them into the hot oil. Fry them until they are cooked through and golden.
Lift the pekere out of the oil and let any excess oil drain off.
Serve with ogi, ẹko or Nigerian custard.
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