Soak the beans for about 30 minutes till the skin is swollen and peel off the skin by rubbing it between your palms, or simply use a blender by pulsing it a couple of times till the skin falls off.
Put the beans into a large bowl and separate the skin from the beans by adding enough water and gently swirling the beans around so that the skin can float. Pour off the skins into a colander. Repeat this process until the beans are clean.
Pour the clean beans inside the blender, add the water, red bell pepper, habanero pepper, salt, bouillon powder, and crayfish, and blend into a paste.
Pour the batter into a large bowl and whisk it together until it's light and fluffy. Hand whisk for about 3 to 4 minutes or an electric hand mixer for about a minute or two.
Add the finely diced onion and mix gently fold with a wooden spoon or spatula in one direction.
Preheat some oil in a pan (enough to deep fry the Akara). Drop heaping tablespoons of fritter batter into the hot oil, frying in batches to avoid overcrowding. Turn once or twice in between for even browning. Fry the fritters for about 5 to 6 minutes, or until golden brown on all sides.
It's good to press down the Akara balls a little bit just before taking them out of the oil to get rid of any excess oil that might have been absorbed during the frying process.
Remove fritters from the pan and drain on a paper towel-lined plate.