- 2 cups black eyed beans
- Small onion (chopped)
- Salt (to taste)
- 2 eggs
- 1 large bell pepper and 1 habanera pepper
- Oil for frying
- Soak the beans overnight, by adding the dried beans to a large bowl of water
- Remove the bean husks by rubbing the beans together with the palm of your hands
- *Removing bean husk requires a high level of mastery. You can save yourself the hassle by buying already de-husked beans at you local African store.
- Once the beans are cleaned, remove any excess husk by repeatedly rinsing with water. What you should have left is white bean flesh.
- In a blender, combine the cleaned beans and peppers. Puree
- * Do no add excess water, you will need the beans to have a paste like consistency”
- Combine the bean puree with the chopped onions and salt. Gently whisk in the eggs.
- Take some time to mix the beans together with a spatula (you need it to be a bit fluffy)
- Place a shallow pan with oil on medium heat
- Once the oil is hot; with the cup of your hand or an ice cream scoop, add in the bean paste to the oil bits at a time.
- Fry a batch at a time until all of the paste is gone.
- Serve with Ogi (akamu, eko) or garri.
Note: The shape of the akara is affected by your method of frying, if you shallow fry ( i.e in something like a frying pan without much oil) the akara will come out flat, If you deep fry ( a frying pan or pot with depth and enough oil) the akara will take on a round shape.