Akara refers to buns that are made of black-eyed beans or Nigerian brown beans. In West Africa, akara is usually eaten as a breakfast dish, along with akamu (corn meal). This tasty dish is perfect for vegetarians.
Preparation time: 25 minutes
Cooking Time: 20 minutes
- 250 grams of black-eyed beans or Nigerian brown beans
- Salt to taste
- 1 scotch bonnet pepper or as needed
- 1 medium onion
- 2 Seasoning cubes
- 1 tablespoon of ground Crayfish (Optional)
- 2 cups of vegetable oil for frying
- Clean, peel and wash beans in cold water.
- In a food processor or kitchen blender, blend the beans, onions and peppers together with a little water. Blend until the mixture turns into a paste.
- Pour this mixture into a bowl and add salt, seasoning cubes and optional crayfish.
- Stir the mixture with a wooden spoon into a smooth consistency.
- Heat oil in a separate pot on a medium heat for about 2 mins.
- Using your hands or a scoop, mold or scoop the mixture into the pan and fry until the akara is golden brown.
- Drain the excess oil off on kitchen towel.
Note: You can buy already peeled beans from the supermarket or follow the steps below to peel your beans.
- Sort, clean and add your beans into a blender with about a cup of water.
- In a food processor or kitchen blender, blend the mixture for about one minute to crack the beans open.
- Pour the chopped beans into a large bowl and add enough water to cover the beans.
- Stir the beans until the skins or top layer float.
- Strain the skin and the black eye of the beans using a colander until the inner beans seeds are separated from the skin and eye. You may have to change the water a few times until the beans are completely separated from the skin.