Akara

Akara, acaraje, koose, these are names for this popular and nutrient filled fritter made from peeled black eyed beans or brown beans. It is enjoyed by millions across West Africa.

Akara and Ogi

It is a popular street food mostly eaten at breakfast. However, as it is a tasty finger food it is also a snack enjoyed throughout the day.

In many cities in West Africa, it is a common sight to see food vendors usually women frying this fritter in very large woks on open fires with a stack of freshly baked bread for those who need a combo of bread and akara. Some vendors have a tasty pepper sauce to accompany it. 

Traditionally, the preferred oil for cooking in most of West Africa is palm oil as it is readily available in the region. Moreover, with migration and interaction with other cultures, various vegetable oils are now popular in many households. 

This bean fritter is also paired with ogi or eko. These are made from corn, both are popular among the Yorubas from western Nigeria.

What makes this tasty fritters even more attractive is the simplicity of ingredients. There are five basic ingredients: peeled beans, onion, peppers, vegetable oil for frying and salt to taste. You may add more but these are the basic and less could be more for taste.


Akara

Servings: 4

Prep Time: 20min

Cooking Time: 20min

Ingredients

  • 1cup of dry peeled beans
  • 1 large onion, cut out 3/4  and the balance finely chopped
  • 1 bell pepper
  • 1-2 chilli pepper of choice, finely chopped
  • 1-2 cups of oil for frying
  • salt to taste

Method

Soak the dry peeled beans in water preferably overnight or for at least 1-2 hours to soften it and give it the texture of freshly peeled beans

Wash and give it a good rinse under cold water and drain

Transfer to a blender or food processor and blend with 3/4 of the onion along with two cups of water and the bell pepper. Blend until smooth

Pour the vegetable oil into a wok or a deep walled pan or pot and heat it up.

Pour blended beans into a bowl stirring continuously for 5 minutes.

Using a cup ( I use my 1/4 cup), scoop the beans bit by bit in the hot oil to fry until golden brown. Flip and do the same for the other side.

Transfer fried akara to a plate lined with paper towel. Serve with ogi, bread or custard or any cereal of choice.

Try this: Drizzle some honey or maple syrup on the akara, that is, if love a bit of sweetness on savoury food.

Recipe provided by www.AfricanFoods.co.uk

How to cook in Pictures

Peeled beans for acarajepeeled beans
blended beans
Chopped onion and chilli
frying

Serve

Bread and akara
akara and ogiakara and ogi
beans cakeAs a snack on its own

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