Akara is a popular Nigerian snack made from black-eyed peas, which are popularly referred to as white beans by Nigerians. It’s a deep-fried bean cake that’s crispy on the outside and soft on the inside, often eaten for breakfast within Nigeria. It is an easy homemade meal.
Would you like to try making it, Let’s get started, shall we?
- 2 cups of black-eyed peas or cowpeas
- 1 medium-sized onion
- 1-2 scotch bonnet peppers or habanero peppers (adjust to your spice preference)
- Salt to taste
- Vegetable oil for frying
Prepare the Peas:
- Start by soaking the black-eyed peas in water for about 1-2 hours. This helps to soften them and make them easier to blend.
Blend the Ingredients:
- Drain the soaked peas/beans and place them in a blender or food processor.
- Add the peeled onion and scotch bonnet peppers.
- Blend the mixture until it becomes a smooth, thick paste. You can add a little water if needed to help with blending but try to keep it as thick as possible.
Season the Batter:
- Transfer the blended mixture to a mixing bowl.
- Add salt to taste and mix thoroughly.
Heat the Oil:
- In a deep-frying pan or pot, heat enough vegetable oil for deep frying. The oil should be hot but not smoking (about 350°F or 175°C).
Form and Fry the Akara:
- To form the Akara balls, you can use a spoon. Wet the spoon with water to prevent sticking.
- Take a spoonful of the blended beans and carefully drop it into the hot oil.
- You can fry several Akara balls at a time but be sure not to overcrowd the pot.
Fry Until Golden Brown:
- Fry the Akara balls until they are golden brown and crispy on the outside. This should take about 2-4 minutes per side.
Drain and Serve:
- Use a slotted spoon to remove the fried Akara from the hot oil.
- Place them on a plate lined with paper towels to drain off any excess oil.
- Akara is typically served hot and is often eaten with bread, pap (a Nigerian porridge), or on its own as a snack.
Enjoy your homemade Nigerian Akara!
By Ugwuoke Ifeoma