• Skip to main content
  • Skip to primary sidebar

My Active Kitchen

menu icon
go to homepage
subscribe
search icon
Homepage link
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Beans Recipes » How To Make Akara (Koose)

    Published: Jan 14, 2020 by Ajoke

    How To Make Akara (Koose)

    Jump to Recipe - Print Recipe

    Akara is a delicious snack and a popular breakfast staple in Nigeria. It is also called Koose in Ghana or black-eyed pea fritters. This recipe is one of the easiest vegetarian or vegan-friendly Nigerian food. Let me show you how to make the best Akara that is fluffy, pillowy and delicious.

    image of akara and cornmeal

    Akara Recipe

    I recently made a post on how to peel beans using a blender. I made some Akara and even preserved some leftover peeled beans for later in the freezer. Akara is a very popular meal and street food in Nigeria. In fact, it is readily available almost everywhere you turn to and also served on special occasions too. It is also called Acaraje in Brazil, this recipe is not only significant to Nigerians alone, but it is very popular in the whole of West Africa. There are similarities in the way they are as well.

    Koose is made from peeled beans blended with scotch bonnet and onions, it is seasoned with salt and deep-fried. It can be eaten as an accompaniment with breakfast or eaten as snacks. I love to eat mine with akamu, porridge  or Agege bread. This recipe can be made vegetarian or vegan

    People love to make Koose/akara but find the peeling process tedious. Life is now so good and easy as with some kitchen hacks, you can make it without having to peel the beans and if you decide to peel, this blender method makes life in the kitchen fun.

    overhead shot of cornmeal porridge and akara

    Ingredients

    2 cups of peeled beans (depending on the size of people you are proving for)

    1 big onion

    2 scotch bonnet chillies

    salt

    Little water to blend

    Vegetable oil for frying

    overhead shot of akara, brioche slices and cornmeal spread

    Tips for making the best akara (Koose)

    • Blend the beans with very little water, too much water would result in flat or no akara (hahaha)
    • Incorporate air into the bean batter before frying using a whisk or wooden spoon
    • Regulate the hotness of the oil when frying. If the oil is too hot, it will burn the bean fritters and may result in false cooking which will make the inside undercooked

    How to make akara

    Pro tips: you don't blend the beans with much water, you need to achieve a thick batter, not a runny one.

    Blend peeled beans with onions, scotch bonnet and water to form a thick batter

    peeled beans and peppers

    To achieve a very fluffy akara/koose, you need to beat it to incorporate air into it. This can be achieved by using a wooden ladle and turning it clockwise until you achieve a lighter batter. If you have a hand mixer, feel free to use it as this was what I used and it cuts down the amount of time you have to spend in the kitchen. Cooking is fun!

    add salt to taste. Some people like bouillion seasoning of choice in their akara but I don't use it.

    mixung akara batter with hand mixer

    Place a frying pan on medium heat, add about 2 cups of oil and heat till hot. Test the oil by putting a tiny bit of batter in it. The oil should sizzle and batter should float on top, the oil is ready to use

    vegetable oil for deep frying

    Scoop batter in bits to the ready hot oil, reduce the heat and cook on each side till golden brown

    Repeat the process till you exhaust the whole batter

    frying akara

    Serve with Akamu (pap), garri, Koko or Agege bread. You can even make Akara burger. It is very delicious

    Why not try this recipe with coconut-semolina (Carribean cornmeal).

    How to make coconut semolina porridge

    You will need semolina powder, coconut milk, coconut shaving (optional), sugar or honey

    Simply cook semolina flour (mix with water to form a light paste before adding to coconut milk) with coconut milk/coconut shavings on medium heat, add milk and sugar to taste. I can authoritatively tell you that ‘It makes mega-sense’ and utterly delicious.

    If you have enjoyed and tried this easy recipe, don't forget to leave feedback, #myactivekitchen on Instagram. Enjoy and see you on my next post x

    akara
    Print Recipe
    5 from 4 votes

    Akara

    Akara is a delicious snack and popular breakfast staple in Nigeria. It is made from blended bean puree, onions and scotch bonnet chilli. It is deep fried, the exterior is crunchy and the inside is spongy.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: Breakfast, Snack
    Cuisine: African, Nigerian
    Keyword: Akara, akara recipe, how to make akara
    Servings: 4

    Ingredients

    • 2 cups of peeled beans
    • 1 big onion chopped
    • 2 scotch bonnet chillies
    • 1 tsp salt use more if need be
    • Little water to blend
    • Vegetable oil for frying

    Instructions

    • Blend peeled beans with onions, scotch bonnet and water to form a thick batter
    • To achieve a very fluffy akara, you need to beat it to incorporate air into it. This can be achieved by using a wooden ladle and turning it clockwise until you achieve a lighter batter. If you have a hand mixer, feel free to use it as this was what I used and it cuts down the amount of time you have to spend in the kitchen. Cooking is fun!
    • add salt to the bean batter to taste. Some people like bouillion seasoning in their akara but I don't use it

    How to fry akara

    • Place a frying pan on medium heat, add about 2 cups of oil and heat till hot. Test the oil by putting a tiny bit of batter in it. The oil should sizzle and batter should float on top, the oil is ready to use
    • Scoop batter in bits to the ready hot oil, reduce the heat and cook on each side till golden brown
    • Repeat the process till you exhaust the whole bean batter
    • Serve immediately with Akamu (pap), garri or bread (make akara burger).

    Notes

    Tips for making the best akara

    • Blend the beans with very little water, too much water would result in flat or no akara (hahaha)
    • Incorporate air into the bean batter before frying using whisk or wooden spoon
    • Regulate the hotness of the oil when frying. If the oil is too hot, it will burn the akara and the inside will be undercooked.

    DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #MYACTIVEKITCHEN OR TAG @MYACTIVEKITCHEN ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!

    « Ofada Stew Recipe
    Quick Catfish Stew »

    Reader Interactions

    Comments

    1. Glory says

      February 08, 2022 at 1:13 pm

      Should i add pepper to the ingredients for the akara? Or should i replace the boonet chillie with ordinary fress red pepper or use both? Thanks

      Reply
      • Ajoke says

        February 11, 2022 at 12:14 am

        By fresh pepper, do you mean habanero (ata rodo)? Yes, you can add pepper to akakra. Thanks and kindly let me know how you get on.

        Reply
    2. eni eniola says

      April 06, 2015 at 10:09 am

      Nice meal babes!weldone

      Reply
      • Ajoke says

        April 06, 2015 at 10:15 am

        Thanks dear.

        Reply
    5 from 4 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello, my name is Ajoke, and welcome to my food world,  I love to cook in my lively little kitchen. Join me in the adventure of cooking what we all call warm, hearty, and quick meals...

    More about me →

    Hello, my name is Ajoke, and welcome to my food world,  I love to cook in my lively little kitchen. Join me in the adventure of cooking what we all call warm, hearty, and quick meals...

    More about me →

    Copyright © 2025 My Active Kitchen on the Brunch Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.