hi I'm time is still very curious calm and you're watching around the world in 80 dishes today we're doing the cuisine of West Africa and we're making acara I'm doing it here with my friend chef David Kaman of the CIA well chef came and thank you so much for showing me how to make what are is it black bean fritters is that essentially what we're making black IP fritter black IP which is a very common appetizer or snack all across West Africa oh I see have you is this something that you ever grew up eating or how'd you come across them my wife is actually from West Africa she's half coming and half Liberian so we have this kind of thing all the time oh my gosh well you are the man to show me what to do then know it okay so let's start tell me what to do first well the first thing we're gonna do is gonna begin making this sauce and it's gonna be a spicy pepper sauce which is also very common in a lot of West African countries which is made with chili peppers and an onions and the dried shrimp inside there sometimes they'll use smoked fish as well and essentially all gets fried together so why don't we go ahead and okay tell me what to do well we're gonna we're gonna turn on our our burner over there and then we're gonna start with just a small amount of vegetable oil just a regular vegetable oil not olive but just right just a regular vegetable oil that's why they don't have too many olives in West Africa I see absolutely no where's good they get hot a little bit once that gets warm then we're gonna go ahead and add the peppers and the onions and tomatoes and we're gonna let that just cook down for a little while okay the idea is this just gets cooked down it almost stews not really fries but it almost stews just until it's all nice and soft and tender and then we'll put it over in the in our little cup over here we'll save that for serving on top of the Frizzle bit later on right so I'm just go ahead and drop in those onions and has a nice little sizzle there yeah we don't really want to brown the onions we just want to let them get somewhat soft yeah a little bit tender so we want to watch our heat there we're doing a process called sweating which is where we let the juices from the onions gonna come out concentrate all those sugars concentrate as the moisture evaporates away and that really develops the flavor of the onions very nicely if we let them get too Brown then they might start picking up some bitter elements and we don't really want to have that I'm sorry yeah we want the sweetness of the onions to really go against the spiciness of the peppers and coming down each other out okay a little bit of the side to carmelize you just wanted to go surf all right okay nice and soft and nice and tender and you can see they're starting to get there okay so at this point we're gonna go ahead and add in the peppers now so go ahead and toss those guys in right in there and are these red bell pepper these are just your very generic red bell pepper and we've gone ahead and dice them up and here - we're just gonna continue along the sweating process because we added some more cold stuff to the pan we can turn the heat up a little bit until the pan starts to recover the temperature somewhat and then if you start to see it getting a little too fast when we can turn it down a bit okay so again you can see these the onions are starting to get a little translucent even the peppers are starting to lighten up a little bit they're not so so deep red as they were and we're adding these ingredients and pretty much the order in which it takes the clock so we started with the onions to take a little bit longer the the diced red peppers go in next because they take a little bit longer the tomatoes will go in next to the little softer and then the habaneros over here which we minced up very very fine they're gonna go in kind of wet and that's true always always start with the thing that takes the longest to cook right okay and that way you often eat all cookies okay so now you can see the pan starting to get a little sprout in there so we're gonna go ahead and turn it down and just kind of moderate our speed and then I think at this point we should go ahead and add these minnows all right just waiting for you to ask me to do that there you go okay and then just like we've been doing we'll continue to stir this all around nice beautiful starting to smell real good - oh yeah yeah love the way this stuff smells it's very very sweet and vegetable E and when your peppers go in there it's gonna start getting a little bit strong also okay so yeah I hear it's starting to slow down now a little bit so we can turn the heat up a little bit just you have to keep adjusting yeah as you go along and once this starts to get it nice and soft and bubbly yeah but then we'll go on with we do kind of really want to be careful you could use gloves that's always a good thing never touch your eyes right right and also leave the seeds or spicy parts the seeds in the membrane so that's when it's down yeah yeah this is the membrane the spicier place so if you like it a little more spicy eat a minute you don't want to be so spicy take them out yeah so what we're gonna do now I'm just gonna go ahead and toss those right now that's the shrimp dried shrimp sure finding a lot actually Asian markets retail because it's a it's a staple of mostly Southeast Asian cuisine was it Malaysian and Vietnamese and then like that okay so what we're gonna do now is we're gonna turn this down wait where you will and where I she does know what this kind of simmer real real gentle and while that's cooking down we can come on over here how can actually start making the fritters Hey okay so I'm just go make sure it's it's doing okay and they just every now and then remind me to come back and write it out so we'll get a little bit busy but it's not nearly but nice and low it's going to cook down low but almost like a ratatouille I say okay chef so we're gonna let the the hot sauce cook and in the next video we're gonna make the Akkar the actual fritters that's what being produced okay great you you