I first learned how to make akara (black-eyed pea fritters) from my husband, Gorgui, who learned it from watching his mother and older sisters prepare it in Senegal. Since then, friends from Trinidad, Brazil, Nigeria and Panama have recalled preparing similar recipes. Our family loves this dish because both kids and adults can lend a hand. And when we're done, we've made a delicious party food for an African-American History Month celebration.

AKARA
1 cup dried black-eyed peas
3 1/2 cups cold water
1/2 teaspoon salt
Oil for deep-frying
Optional spices:
1/8 teaspoon dried red pepper flakes
2 tablespoons minced onion
1/2 teaspoon ground ginger

In a large bowl, rinse the black-eyed peas (remove any that float) and drain. Add 3 1/2 cups of cold water, then cover and refrigerate at least 8 hours. Working in the bowl in the sink, have a child rub the peas between her hands in the water. As the skins float to the top, skim them off (this can take some time). Drain the skinned peas, then puree them in a blender, working in batches and adding only enough water to make a mixture the consistency of pancake batter. If it is too watery, the batter won't hold together to form the fritters.

Pour the batter into a bowl and add salt and any optional spices. Heat 1 1/2 inches of oil to 360 degrees in a deep pan (an adult's job). Carefully drop a teaspoonful of batter into the hot oil and continue until the pan is full of fritters but not overcrowded. Fry each for 4 to 5 minutes, turning the fritters over after 2 minutes. When the fritters are golden brown, remove them with a slotted spoon and drain them on paper towels. Serve with dipping sauce. Makes about 34.

DIPPING SAUCE
1 teaspoon vegetable oil
1 medium onion, diced
1 garlic clove, minced
1 cup canned crushed tomatoes
Dash of Worcestershire sauce or brown cooking sauce
Salt to taste
Hot pepper sauce (optional)

Saute the onion and garlic with oil over medium heat until soft. Add tomatoes and Worcestershire sauce. Lower heat and simmer for 5 minutes, stirring frequently. Remove from heat and season with salt and pepper sauce.