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Akara

 


Here's a Nigerian snack known with many names but most commonly akara. It can be enjoyed with a lot of things, you can eat it as is or take it with pap or bread.

Ingredients:

  • 2 cups of black-eyed peas (or peeled brown beans)
  • 1 small onion, chopped
  • 1-2 scotch bonnet peppers (ata rodo), chopped (adjust to your heat preference)
  • 1 bell pepper (optional, for added flavor and color)
  • 1/2 teaspoon of ground crayfish (optional, for extra flavor)
  • Salt to taste
  • Vegetable oil (for frying)
  • Water (for blending)

Instructions:

  1. Prepare the Beans:

    • Soak the black-eyed peas in water for about 30 minutes to an hour to soften the skin.
    • Rub the beans between your hands to peel off the skins. Rinse the beans multiple times, removing the skins that float to the top, until the beans are mostly skin-free.

  2. Blend the Beans:

    • Drain the beans and transfer them to a blender. Add the chopped onion, scotch bonnet peppers, and bell pepper (if using).
    • Add a small amount of water to the blender, just enough to help with blending. Blend the mixture until you achieve a smooth, thick paste. Avoid adding too much water, as the batter should be thick.

  3. Mix the Batter:

    • Pour the blended bean mixture into a large bowl. If using ground crayfish, add it to the mixture.
    • Use a wooden spoon or spatula to mix the batter vigorously in one direction. This helps to incorporate air into the batter, making the Akara fluffy. Mix for about 5-10 minutes.
    • Add salt to taste and mix well.

  4. Heat the Oil:

    • In a deep frying pan or pot, heat vegetable oil over medium heat. The oil should be deep enough to submerge the Akara balls completely.
    • To test if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the top, the oil is ready.

  5. Fry the Akara:

    • Using a spoon, scoop small portions of the batter and gently drop them into the hot oil. Fry in batches, being careful not to overcrowd the pan.
    • Fry the Akara until they are golden brown on all sides, turning occasionally to ensure even cooking. This should take about 4-5 minutes per batch.

  6. Drain and Serve:

    • Once the Akara balls are cooked and golden brown, use a slotted spoon to remove them from the oil. Place them on a paper towel-lined plate to drain any excess oil.
    • Serve your Akara hot, with a side of pap (ogi), bread, or as a snack on its own.

Enjoy your crispy and delicious Akara!

Hope you enjoy this as much as I do and feel free the follow me for more content like this or just comment and tell how to modify the recipe to be better or what you want to see me do your feedback will be greatly appreciated.

Thanks for Reading.

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