Akara (Nigerian Bean Fritters)
Akara (Nigerian Bean Fritters)
Akara, also known as Nigerian Bean Fritters, are crispy on the outside and soft on the inside. Made from peeled beans, onions, and peppers, these fritters are a popular West African breakfast or snack. The use of a food processor makes peeling the beans and blending the batter effortless, resulting in fluffy, delicious Akara.
Equipment
- Food processor or blender
Ingredients
- 2 ½ cups brown honey beans or black-eyed peas
- 1 red bell pepper tatashe, chopped
- 3 scotch bonnet peppers atarodo, chopped
- 1 medium onion finely chopped
- 1 tablespoon crayfish powder optional
- Crayfish seasoning optional
- Salt to taste
- Vegetable oil for frying
- Water just enough for blending
Instructions
- Prep the Beans:Start by washing and soaking the beans in water for about 2-3 minutes. Drain the water and place the beans in a food processor. Pulse a few times to break the beans’ skin, helping to peel them easily.
- Remove the Skins:After pulsing the beans, transfer them back to a bowl and add water. Swirl the beans around and the skins will float to the surface. Pour off the skins and repeat the process until the beans are completely peeled.
- Soak the Beans:Once peeled, cover the beans with warm water and let them soak for 3-4 hours. This softens the beans and makes them easier to blend.
- Blend the Beans:Drain the soaked beans and transfer them to a food processor or blender. Add a small amount of water to help with blending. Blend until the beans form a smooth, thick batter. Be careful not to add too much water; the batter should be thick to achieve the right texture for the fritters.
- Prepare the Akara Mixture:Transfer the blended beans to a large mixing bowl. Add finely chopped onions, peppers, salt, crayfish powder, and seasoning. Mix well to combine all ingredients.
- Heat the Oil:Heat a deep pan with enough vegetable oil for deep frying over medium heat. Ensure the oil is hot enough but not too hot to prevent burning the Akara while keeping the inside raw.
- Fry the Akara:Scoop the batter with a spoon or ice cream scoop into the hot oil. Fry the Akara until golden brown on all sides, flipping halfway through to ensure even cooking. This should take about 3-5 minutes per batch.
- Drain and Serve:Remove the fried Akara with a slotted spoon and place them on paper towels to drain excess oil. Serve hot with your choice of sauce, pap, or as a standalone snack.
Notes
- If you don’t have a food processor, you can use a blender, but ensure to use minimal water when blending the beans to avoid a watery batter.
- For a spicier Akara, increase the number of scotch bonnets. If you prefer less heat, reduce the amount of pepper or substitute with milder peppers.
- Akara is traditionally served with pap (fermented corn porridge) or bread for breakfast, but it can also be enjoyed as a snack with a dipping sauce.
Nutrition
Calories: 220kcalCarbohydrates: 28gProtein: 6gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 5gSodium: 150mgPotassium: 350mgFiber: 6gSugar: 2gVitamin A: 450IUVitamin C: 25mgCalcium: 40mgIron: 3mg
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