Nothing warms up a Saturday morning like a plateful of old-time Akara served with a bowl of pap (akamu) or stuffed in a freshly baked bread loaf. They are also good for evening snack appetizer. These are quick, easy and tasty and involves only a handful of simple ingredients.
Akara, which is also known as black-eyed pea fritters or Acaraje, is a very delicious, deep-fried cakes made from black-eyed peas paste. It is a vegetarian-friendly meal eaten in most parts of West Africa and Brazil.
These savory fritters are made from peeled Black-eyed peas or the Honey Beans. This is now blended, seasoned with salt, seasoning cube (optional), and Diced Onions – It is then formed into balls and deep-fried in palm Oil or Vegetable Oil.
Though the origin of Akara is said to be from the Yoruba tribe of Nigeria but somehow it has found it’s way to the hearts of other African countries and even beyond.
Here are some popular names for this meal – Acaraje, Kosai or Kosai, Black-eyed pea fritters, Koose.
How to make Akara (Nigerian Beans Fritters)
How to make Akara - Akara is a very delicious, vegetarian-friendly meal eaten in most parts of Africa. Though it's origin is from the Yoruba tribe of Nigeria but somehow it has found it's way to the hearts of other African countries and even beyond.
A well made Akara should be Light, Airy, soft and fairly rounded. When the Akara appears flat it means enough air has not been introduced into the batter, that is why it is very important to whisk the batter or simply stir it for a couple of minutes before frying it.
- 2 Cups black-eyed peas
- 1 Habanero Chilli
- 1/4 Cup Red bell pepper measured out when diced
- 1 Onion small sized
- Salt to taste
- 1 Stock Cube
- 2 to 4 tbs Water
- Vegetable Oil Enough for deep frying
- Soak the beans for about an hour and peel using the blender (Instructions above)
- Blend the beans into a paste (add 2 to 4 Tbs of water) for easy blending
- Pour the batter into a large bowl and whisk together until it's light and fluffy. hand whisk for about 3 to 4 minutes or electric hand mixer for about a minute or two.
- Blend the Habanero, bell peppers and Onions in a separate bowl and mix it together with the Beans paste.
- Dissolve the stock cube in a 1/2 of a Tbs of Water and add it to the Beans Paste also add Salt to taste (this recipe is very sensitive to salt so be careful a little goes a long way) then mix everything together.
- Place some Oil in a pan (enough to deep fry the Akara) and fry till golden brown. It's good to press down the Akara balls a little bit just to get rid of any excess Oil that might have been absorbed during the frying process.
- Remove from heat and serve with Pap, Hot dipping Sauce or any side of your choice. Enjoy!
Thanks for stopping by. Let’s connect!
If you make this Akara recipe, I’d love to see pictures of your creations on Instagram and Facebook. #cheflolaskitchen