Food

• Muna Tengi
• 6 Min Read
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How To Make The Perfect Akara At Home In Nigeria

Akara, a delicious and popular Nigerian street food, is a deep-fried bean cake made from peeled black-eyed peas, spiced with ingredients such as onions, peppers, and seasoning. Akara is enjoyed as a breakfast meal, snack, or appetizer, often accompanied by pap (ogi), bread, or custard. While commonly found on street corners and markets, akara is easy to prepare at home with simple ingredients and steps.

In this blog post, we'll take you through a step-by-step guide on how to make this tasty Nigerian delicacy in your kitchen. From peeling the beans to frying golden brown, fluffy cakes, you’ll learn everything you need to know about making akara that is crispy on the outside and soft on the inside.

Ingredients Needed for Akara

To make akara at home, you'll need a few key ingredients. These can be found at most Nigerian markets or grocery stores, and in some cases, even in supermarkets abroad where African food products are sold.

Basic Ingredients:

1. Black-eyed peas (white beans): The primary ingredient for making akara. You can also use brown beans, but black-eyed peas yield a fluffier texture.

2. Onions: Adds flavor and a slight crunch to the akara.

3. Scotch bonnet pepper (Atarodo) or bell pepper: Adds spice and flavor to the mix. You can adjust the quantity based on your preference for heat.

4. Salt: Enhances the taste of the akara batter.

5. Seasoning cubes (optional): Many Nigerians use Maggi or Knorr seasoning cubes for added flavor.

6. Vegetable oil (for frying): Palm oil can be used for a richer, traditional taste, but most prefer vegetable or peanut oil for frying.

7. Water: Just a small amount to blend the beans into a smooth batter.

Optional Additions:

1. Crayfish: Adds a seafood flavor to your akara.

2. Eggs: Some recipes add eggs to improve the binding of the batter.

3. Diced vegetables (like spinach or green onions): These can be added for an extra crunch or color.

Step 1: Preparing the Beans

The foundation of good akara is well-prepared beans. The beans need to be peeled and ground into a smooth paste.

How to Peel Beans for Akara:

1. Soak the beans: Measure out the quantity of beans you want to use. A cup of beans typically makes enough akara for 3 to 4 servings. Soak the beans in cold water for about 20 to 30 minutes to soften the skin and make it easier to remove.

2. Peeling method:

   • Hand peeling: Rub the soaked beans between your hands to loosen the skins. You’ll need to rinse and drain the beans several times to wash away the skins that float to the surface.
   • Blender method: If you want a faster approach, you can pulse the beans with some water in a blender. Do this lightly to avoid grinding the beans; you only want to break the skins. After blending, rinse and drain the skins away.
   • Food processor method: Alternatively, you can use a food processor to peel the beans, using the pulse function briefly to loosen the skins.

3. Rinsing the beans: Once the beans are peeled, continue rinsing and draining until all the skins have been removed. Your beans should look clean and white at this stage.

Step 2: Blending the Beans

The next step is to blend the peeled beans into a smooth paste. The key to good akara is to blend the beans thoroughly without adding too much water, which can make the batter too runny.

Blending Process:

1. Transfer the peeled beans into a blender: Add onions, Scotch bonnet pepper (or bell pepper if you prefer mild heat), and just a small amount of water. Start with about 2 to 3 tablespoons of water. You can always add more as needed, but the goal is to achieve a thick, smooth paste.

2. Blend in batches if necessary: Depending on the quantity of beans you’re working with and the size of your blender, you may need to blend in smaller batches to ensure an even consistency.

3. Check the consistency: The blended beans should be thick and smooth, with no chunks of beans remaining. If the batter is too thick to blend, add a tablespoon of water at a time, but be careful not to add too much. A thick batter will give you fluffy akara, while a runny batter will make flat and oily cakes.

Step 3: Preparing the Batter

Once you’ve blended your beans, the next step is to prepare the batter for frying.

Mixing the Batter:

1. Add seasonings: Transfer the bean paste into a mixing bowl. Add salt, seasoning cubes (if using), and any additional ingredients like crayfish, chopped onions, or diced peppers. Stir well to ensure the seasonings are evenly distributed.

2. Whisk the batter: To make your akara fluffier, use a whisk or a hand mixer to beat air into the batter. This step is crucial for achieving the light and fluffy texture that good akara is known for. You should whisk the batter for at least 5 to 10 minutes, or until it becomes noticeably lighter and airier.

Step 4: Frying the Akara

Now it’s time to fry the akara. Frying can be a delicate process, so it’s important to ensure the oil is at the right temperature and the batter is handled properly.

Frying Process:

1. Heat the oil: Pour vegetable oil into a deep frying pan or pot. You’ll need enough oil for deep frying, which means the oil should be deep enough to submerge the akara completely. Heat the oil on medium heat until it reaches about 350°F (175°C), or test with a small drop of batter. If it sizzles and rises to the top, the oil is ready.

2. Shape the akara balls: Using a tablespoon, scoop the batter and gently drop it into the hot oil. You can shape them into round balls or spoon them in for a more rustic look. Avoid overcrowding the pan to allow the akara to cook evenly and get crispy.

3. Fry until golden brown: Fry the akara for about 3 to 5 minutes per side, turning occasionally with a slotted spoon. They should be golden brown on the outside and cooked through on the inside. To test, cut one open to ensure it's cooked.

4. Drain excess oil: Once the akara is fried, transfer them to a plate lined with paper towels to absorb excess oil.

Step 5: Serving the Akara

Serve the freshly fried akara with your favorite side dishes. In Nigeria, akara is often enjoyed with soft bread (popularly known as “akara and bread”) or with pap, a traditional fermented cornmeal porridge. It can also be eaten as a snack or paired with a dipping sauce like tomato sauce or pepper sauce.

Tips for Making Perfect Akara

• Watch the oil temperature: If the oil is too hot, the akara will brown too quickly on the outside and remain raw inside. If the oil is too cool, the akara will absorb too much oil and become greasy.

• Don’t over-blend the batter: Blending the batter too much can break down the beans too finely and make the akara dense instead of light and fluffy.

• Make it spicy: If you love spicy food, add more Scotch bonnet peppers or chili flakes to your batter.

Conclusion

Making akara at home in Nigeria is a simple yet rewarding experience. With the right ingredients, preparation, and techniques, you can create a delicious batch of this popular street food right in your kitchen. Whether enjoyed with pap for breakfast, as a snack, or as part of a larger meal, akara is a delightful treat that brings together flavor, texture, and tradition.

So, gather your ingredients, follow these steps, and enjoy the rich, crispy goodness of homemade akara!