Akara is one of the most popular breakfast staples in Nigeria, it’s made with a combination of bean paste, fresh onions and salt. It is also a great street food as sellers can be found frying them at different hours of the day. Akara is popularly served with ogi (pap) or with fried yam.
- 1 cup peeled beans
- 1 raw chilli pepper (Ata rodo) – chopped
- Salt – to taste
- 1/2 of a medium onion – chopped
- oil for frying
- In a blender, combine the beans with 1/4 cup water, Puree to a smooth paste
- Pour the pureed beans into a bowl. add in the salt,chopped pepper and onions. Mix with with a rolling pin for 5 minutes (this is to incorporate air into the batter).
- Set a deep pan on medium heat, add in some oil.
- Once the oil is hot, scoop 1/2 cooking spoon of batter into oil – you do not want to spread out the batter in the oil, you want to pour batter directly on itself (the way you would pour water into a narrow bottle). Fry on each side until golden brown .
- lift out the akara balls with a slotted spoon and drain on kitchen paper. Repeat the process until everything is fried
- Serve with bread, garri, ogi(pap) or fried yam. Enjoy!!
Note: The shape of the akara is affected by two factors: thickness of the pureed beans and your method of frying. Shallow frying or watery batter will result in flat akara.