Akara, akàrà, accara, accra or acarajé (Brazil) is a bean fritter popular in West Africa, Brazil, and the Caribbean. It is commonly made with black eye peas or cowpeas which are mashed, seasoned, and fried in palm oil.
In South America and the Caribbean, where it is called saltfish accra or fishcake, it is frequently made with the addition of saltfish.
In Grenada, pigeon peas accra is common.
The dish is descended from the West African black-eye pea fritters called accara.