Nigerian recipe
How to make Akara
Àkàrà
The Yoruba southwest; now eaten all over Nigeria
Crisp, fluffy fritters made from peeled black-eyed beans ground with onion and pepper, then fried in small spoonfuls. They are a favourite breakfast with pap, a smooth maize porridge, or with bread.
Ingredients
- 250 g dried black-eyed beans
- 1 small onion, chopped
- 1/2 red pepper, or a little fresh chilli to taste
- 1/2 teaspoon salt
- Vegetable oil for deep frying
Method
- Soak the beans in water for 20 minutes, then rub them between your hands to loosen the skins. Pour off the skins that float up and repeat until most beans are skinned. Soak for 1 to 2 hours more.
- Blend the beans with the onion, pepper and just a few spoonfuls of water to a thick, smooth paste.
- Beat the paste hard with a wooden spoon for 3 to 5 minutes until light and fluffy, then stir in the salt.
- Heat 5 cm of oil in a deep pan to about 175 °C. Carefully drop in tablespoons of the paste and fry for 3 to 4 minutes, turning, until golden brown. Take great care with hot oil and never leave the pan.
- Drain on kitchen paper and serve hot.
Made it at home? Tick it off and it goes into your kitchen passport.
Enslaved Yoruba people brought akara to Brazil, where it became acarajé, a famous street food of Salvador da Bahia.
Take the trip to Nigeria
