Akara- Black Eyed Peas Fritters

Akara, referred to as Black Eyed Peas Fritters in English, is irresistibly delicious, when it's being made, the aroma travels far and wide. Many people find that they can't say no to hot akara, it is that yummy, and satisfying. Making these tasty balls is simple and involves only a few ingredients so I don't see why anyone can't make them weekly if they wish.  Part of what makes Saturdays special in our homes is the presence of akara and pap on our tables at breakfast, this is popular practice in Nigeria.

Whenever I ask the family to choose between moi-moi and akara, everyone sings akara! You almost can't exercise caution when it comes to akara. Beans, also known as black-eyed peas is made into paste with other ingredients and deep-fried. It is eaten in most parts of Nigeria and West Africa. This recipe is basic but hey, you can always add a few other ingredients like blended crayfish and eggs for upgrade.
Here's how to make yours.

Prep: 1 hour

Cook: 30 minutes


2 cups of beans
3 scotch bonnet (Ata rodo)
1 medium onion
1 stock cube (optional)
Salt to taste

Vegetable Oil for frying

Remove the beans coat like you would with moi-moi.

Soak peeled beans in water for about an hour to soften it thereby making it easy to blend at home using a blender. enough for your blender. 

If you will be using the heavy duty grinders, soaking will not be necessary.

Cut and wash the onions and peppers

Grind the beans using your blender or the heavy duty machine; ensure you add as little water as possible. If you're using a blender at home, the quality of water needed is just enough to move the blades of the blender. While the people who operate the heavy duty grinders know not to add water when grinding beans once you tell them the beans is for Akara.

Having too much water in the batter will cause it to spread out like pancake when frying or even cause spatter.

Roughly blend the onions and peppers and set aside. This is how I like mine, you may blend smooth if you like.

Mix the blended beans in bowl using a spatula like you would when creaming sugar and butter for cake. The idea is to incorporate air into the batter and make it fluffy. A mixer does this job perfectly and in no time. You may add very little water in bits if batter is too thick. The consistency should not be runny, but thick and fluff.

Pure some vegetable oil in a pan and set on the stove to heat up, oil should be about least 3 inches deep since we're deep frying.

Check to see that the oil is hot just enough to sizzle when you scoop some batter into it. but not too hot.

Once the oil is hot, add the onions and pepper to the pureed beans, add salt, stock cube (optional) to your taste and stir again.

It is believed that salt has the ability to destroy the leavening property of the beans, preventing the batter from floating on the oil when being fried. This is why it is added last, just before frying.

Now scoop the mixture with a table spoon and gently put into the oil.

Flip to fry both sides till brown.

Remove and place in a sieve lined with paper towels or serviettes. Well made Akara should be Light, Airy, soft, and rounded.

I'm very certain that your akara will turn out great if you follow these steps. Try it and let me know.

Akara- Black Eyed Peas Fritters Akara- Black Eyed Peas Fritters Reviewed by Remi on 13:58 Rating: 5

No comments:

top navigation

Powered by Blogger.