Akara is a beloved Nigerian breakfast dish, revered for its golden, crispy exterior and soft, flavorful interior. These deep-fried bean cakes are typically made from black-eyed peas blended with spices, onions, and often a touch of pepper for heat. They are a common sight on the bustling streets of Nigeria, served hot and fresh. Akara showcases the vibrant flavors and street food culture of Nigeria, offering an enticing and savory way to start your day.
| Country | Nigeria |
| Degree of Difficulty | Easy |
| Type of Food | Breakfast Snack |
| Cooking Time | 30 minutes |
| Preparation Time | 10-15 minutes |
| Serving Size | 4-5 people |
Ingredients:
- 2 cups black-eyed peas, peeled and soaked
- 1 medium onion, roughly chopped
- 1-2 scotch bonnet peppers (adjust to your spice preference)
- 1 teaspoon ground crayfish (optional)
- Salt, to taste
- Vegetable oil, for frying
Steps or Directions:
- Drain and rinse the soaked black-eyed peas, removing any remaining peels. Place them in a blender.
- Add the chopped onion, scotch bonnet peppers, and a bit of water to the black-eyed peas in the blender. Blend until you achieve a thick, smooth, and fluffy batter.
- Transfer the batter to a bowl. Add ground crayfish (if using) and salt to taste. Stir well to combine all the ingredients evenly.
- In a deep frying pan or pot, heat the vegetable oil over medium-high heat. The oil should be hot but not smoking (about 350°F or 180°C).
- Using a spoon or your hand, carefully drop spoonfuls of the batter into the hot oil. Fry in batches, making sure not to overcrowd the pan. Fry until the akara turns golden brown, about 3-4 minutes per side.
- Remove the akara from the oil and drain on paper towels to remove excess oil.
- Serve your hot and crispy akara with pap (ogi), custard, bread, or enjoy them on their own. Don’t forget a side of spicy pepper sauce for an extra kick!
Nutritional Information: (Per Serving)
| Calories | 140 kcal |
| Fat | 7g |
| Protein | 6g |
| Carbohydrates | 13g |
Optional Additions or Substitutions:
- You can include other spices like garlic or ginger for extra flavor.
- To add some green freshness, consider adding finely chopped spinach or kale to the batter.
- Experiment with different types of peppers to adjust the spice level.
Tips or Variations:
- Soaking the black-eyed peas overnight makes blending easier.
- To make the akara fluffier, add a small amount of water during blending.
- Ensure the oil is at the right temperature to achieve a crispy texture.
- You can shape akara into balls, patties, or fritters, depending on your preference.
Other Countries Where They Also Make This Recipe:
- Akara has variations in other West African countries like Ghana, Togo, and Benin, where it is known by different names.
Allergen Checklist:
- This recipe is suitable for vegetarians and vegans.
- Be cautious if you have legume allergies.
