Black-eyed pea dishes

Akara (; , ) is a type of fritter made from cowpeas or beans (black-eyed peas) originated in Yorubaland, from the Yoruba ethnic group inhabiting parts of Nigeria, Benin and Togo. It is sometimes referred to as "bean cake" in English. It is found throughout West African, Caribbean, and Brazilian cuisines. The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador. The dish was brought by enslaved Yoruba citizens from West Africa, and can still be found in various forms in Nigeria, Benin and Togo.

Waakye ( ) is a Ghanaian dish of cooked rice and beans, commonly eaten for breakfast or lunch. However, it can also be eaten as supper. The rice and beans, usually black eyed peas or cow beans, are cooked together, along with red dried sorghum leaf sheaths or stalks and kaun (powdered limestone). The sorghum leaves and limestone give the dish its characteristic flavor and a red appearance and the sorghum is taken out before consumption. The word waakye is from the Dagbani language, and refer to a particular type of beans. In Hausa, the bean and the dish are called wake, a contracted form of th

rice and beans dish from the Southern United States

Ghanaian dish made of black eyed peas cooked in palm oil.

thumb|Koose Koose () also known as Bean Cake is a spicy black-eyed pea fritter that is commonly eaten in West Africa as a snack. It is often taken with porridge. Sometimes it is sandwiched in bread, and called "Koose Bread" or "Paanu Kooshe". The food is said to have spread from the Yorubas of present day Nigeria who call it akara.

Tubaani, also referred to as steamed black-eyed peas' pudding, is a popular Ghanaian dish that is commonly eaten in the northern regions and Zongo communities of Ghana. The dish consists of a paste made from the flour of black-eyed peas and water which is then cooked after being first wrapped in the sweet-tasting, aromatic leaves of the Marantaceous herb Thaumatococcus daniellii and served with gravy or pepper and sliced onions tossed in hot vegetable oil.