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.
- 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
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).
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.