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Here are recipes for some of the traditional foods that have been served at our events. 

Let us know what you think.



(Shrimp & Black-Eyed Pea Fritters from Nigeria, West Africa)

  • 3/4 lb. cooked black-eyed peas (about 1 1/2 cups)

  • Water

  • 1 cup finely chopped yellow onion

  • 1 or 2 scotch bonnet or jalapeño peppers, seeded & minced, to taste

  • 1 Tablespoon salt

  • 2 eggs, beaten

  • 2 Tablespoons dried shrimp powder or blend 1/2 cup cooked shrimp with other ingredients

  • Oil for deep frying


In small batches, purée in blender with salt, shrimp, onion and peppers, adding only enough water to make a smooth paste. With a spatula, remove each batch to a mixing bowl until all ingredients except eggs and oil have been puréed. Adjust seasoning.

Add eggs, mixing thoroughly either by hand or with electric mixer on low setting, to get as much air into mixture as possible. 

Refrigerate for 10 minutes.

Deep fry by the spoonful until golden brown on both sides, about 4 minutes. Remove with slotted spoon and drain on absorbent paper.

Makes about 20 akara.


  • 6 very ripe bananas

  • 1 cup all-purpose flour

  • 1/4 cup granulated sugar

  • 1/4 cup water

  • 1 teaspoon nutmeg


Mash bananas with fork or use blender to make pulp. Add flour and mix.

Mix water & sugar to make syrup. Add syrup & nutmeg to banana-flour mixture. Mix well. Add more water if needed to achieve consistency of pancake batter.

Fry like pancakes in oiled frying pan until golden brown.

Makes 24 small akara.


  • 2 - boneless, skinless chicken breasts

  • 2 - 14.5 oz. cans seasoned diced tomatoes

  • 1 - 15 oz. can great northern beans

  • 1 - 24 oz. jar mild salsa

  • 1 box frozen corn

  • 2 Tablespoons dried (or 4 Tablespoons chopped fresh) cilantro

Place rinsed chicken breasts in bottom of 3½-quart crock pot. Place remaining ingredients on top and stir briefly. Simmer on low 8 - 10 hours. Remove chicken to shallow bowl, pull apart with two forks, and return to pot. Mix thoroughly, adjust seasoning and serve.

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