Akara is one of the most popular breakfast staples in Nigeria, it’s made with a combination of bean paste, fresh onions and salt. Akara is also a great street food as sellers can be found frying them at different hours of the day. It 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
- Combine the beans with 1/4 cup water in a blender.
- Puree the mixture to a smooth paste
- Pour the pureed beans into a bowl and add in the salt, chopped pepper and onions.
- Mix for 5 minutes with a whisk or mixer. This is to incorporate air into the batter.
- Set a deep pan on medium heat, add in some oil.
- When 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 the akara balls out with a slotted spoon and drain on kitchen paper towels.
- 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.
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