Drain and rinse the soaked black-eyed peas. Place them in a blender or food processor.

Add the chopped onion and chili peppers (if using) to the blender or food processor.

Blend the mixture until it forms a thick, smooth batter. You may need to add a little water, a tablespoon at a time, if the mixture is too thick to blend properly.

Pour the batter into a mixing bowl and whisk or stir vigorously for a few minutes to incorporate air into the mixture. This step helps to make the Akara light and fluffy.

Add salt to the batter and mix well.

Heat vegetable oil in a deep frying pan or pot over medium heat. Make sure there is enough oil to completely submerge the Akara balls.

Using a tablespoon or your hands, scoop a portion of the batter and carefully drop it into the hot oil. Repeat with the rest of the batter, frying a few Akara balls at a time. Be careful not to overcrowd the pan.

Fry the Akara balls for about 3-4 minutes on each side, or until they turn golden brown.

Once cooked, remove the Akara balls from the oil using a slotted spoon and place them on paper towels to drain excess oil.

Repeat the frying process until all the batter is used.

Serve the Nigerian Akara warm as a snack or as a side dish with pap (ogi), bread, or custard.