Akara, also known as bean cakes or bean fritters, is a delicious and crispy Nigerian snack made from blended beans and spices. It is a popular breakfast choice, often paired with pap (ogi/akamu), bread, or custard. Here’s a step-by-step guide to making perfectly fried akara at home.
Ingredients
- 2 cups of peeled beans (black-eyed peas or brown beans)
- 1 medium onion (chopped)
- 1–2 Scotch bonnet peppers (ata rodo, finely chopped)
- 1 seasoning cube (optional)
- Salt to taste
- Vegetable oil (for deep frying)
- Optional add-ins:
- Chopped fresh parsley or spinach
- Ground crayfish
Equipment
- Blender or food processor
- Mixing bowl
- Whisk or wooden spoon
- Frying pan or deep fryer
- Slotted spoon
- Paper towels (for draining excess oil)
Instructions to follow
1. Prepare the Beans
- Sort and Rinse: Pick out any dirt, stones, or bad beans. Rinse thoroughly.
- Soak: Soak the beans in water for 1–2 hours to soften the skin.
- Peel: Rub the beans between your hands or pulse them briefly in a blender to remove the skins. Rinse repeatedly until the skins are fully removed.
2. Blend the Beans
- Transfer the peeled beans into a blender.
- Add chopped onions and a small amount of water (just enough to aid blending; avoid making the mixture too watery).
- Blend until the mixture is smooth and thick, with no lumps.
3. Season the Batter
- Pour the blended mixture into a mixing bowl.
- Add finely chopped Scotch bonnet peppers, salt, and the seasoning cube (if using).
- Whisk the batter vigorously with a whisk or wooden spoon to incorporate air. This helps the akara to be fluffy and light.
- Add optional ingredients like chopped parsley, spinach, or ground crayfish for extra flavor.
4. Heat the Oil
- Pour vegetable oil into a deep frying pan or pot, ensuring it is deep enough for frying.
- Heat the oil over medium heat until it reaches about 350°F (175°C). To test, drop a small amount of batter into the oil; it should sizzle and float to the surface.
5. Fry the Akara
- Use a spoon to scoop the batter and gently drop it into the hot oil. Fry in small batches to avoid overcrowding the pan.
- Allow the akara to fry for about 2–3 minutes on each side, or until golden brown.
- Use a slotted spoon to remove the fried akara and place them on paper towels to drain excess oil.
Serving Suggestions
- Serve hot with pap (ogi/akamu), custard, or bread for breakfast.
- Enjoy as a snack with a side of spicy pepper sauce or ketchup.
Tips for Perfect Akara
- Avoid adding too much water to the batter; a thick consistency ensures the akara holds its shape.
- Whisk the batter thoroughly to make the akara light and fluffy.
- Keep the oil temperature consistent to avoid soggy or undercooked akara.
- Use fresh, high-quality beans for the best flavor and texture.
Follow this guide to enjoy homemade akara anytime!
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