Akara is a beloved snack and breakfast dish in many parts of Nigeria, enjoyed for its crispy exterior and soft, savory interior.
Even if you are in Lagos, Abuja, or anywhere around the world, you can recreate this delicious treat right in your own kitchen with just a few simple ingredients.
In this guide, we will walk you through every step of the process, from the ingredients you will need to the cooking techniques that guarantee success.
What Is Akara?
Akara is a fried bean cake made from black-eyed peas, onions, and spices.
It is typically served as a snack, breakfast, or side dish, and it pairs beautifully with pap (a fermented corn pudding) or custard.
The dish has been a staple in Nigerian homes for generations and has spread throughout West Africa due to its mouthwatering flavor and simplicity.
The key to making akara is using the right kind of beans and achieving the perfect balance between the smoothness of the batter and the crispiness of the fried exterior.
While the recipe is simple, there are a few tips and tricks that will help you create the best akara every time.
Ingredients You Need for Akara
To make akara, you’ll need just a few basic ingredients that you can find at your local grocery store, especially if you have access to an African or West African market.
- Black-eyed peas: These are the most common type of beans used to make akara. They are small, oval-shaped, and have a distinctive cream-colored skin with a black spot on one side. If you can’t find black-eyed peas, you can use other types of beans, but black-eyed peas are traditional and offer the best texture for akara.
- Onions: Onions add flavor and moisture to the akara batter. You can use yellow, white, or red onions depending on your preference.
- Scotch bonnet pepper or fresh chili: If you like your akara with a bit of heat, adding a small amount of scotch bonnet pepper or chili can give it the perfect spicy kick.
- Seasoning cubes: A couple of seasoning cubes will enhance the flavor of the akara. You can also use bouillon powder if that’s what you have on hand.
- Salt: A pinch of salt is essential for seasoning and balancing the flavors.
- Palm oil or vegetable oil: Akara is traditionally fried in palm oil, which gives it a rich flavor and vibrant color. However, vegetable oil works as a substitute if you don’t have palm oil.
Step-by-Step Instructions on How to Make Akara
Follow these simple steps to prepare akara that’s crispy on the outside and soft on the inside:
Step 1: Soak the Beans
Start by soaking the black-eyed peas in water for about 2-3 hours. Soaking the beans helps loosen their skins, making it easier to peel them. You can soak them overnight if you prefer, but the longer you soak the beans, the easier the peeling process will be.
Step 2: Peel the Beans
Once the beans have soaked, the next step is peeling them. This is often the most time-consuming part of making akara, but it’s essential for achieving the right texture.
To peel the beans, gently rub them between your hands. The skins will start to loosen and float to the surface. You can use your fingers to remove the skins or rinse the beans under running water while rubbing them between your palms to help speed up the process. Continue this until most of the skins have been removed. It’s okay if a few skins remain; they won’t affect the final outcome too much.
Step 3: Blend the Beans
After peeling the beans, it’s time to blend them into a smooth batter. Use a food processor, blender, or traditional mortar and pestle to blend the beans.
Add a small amount of water at a time as you blend. The batter should be thick and smooth but not too runny. You want the consistency to be thick enough to hold its shape when dropped into hot oil.
Add the onions, scotch bonnet pepper, seasoning cubes, and salt to the blender as you blend the beans. This is where you can adjust the flavor profile of your akara. If you prefer a spicier akara, feel free to add more scotch bonnet pepper. For a milder version, just use a small amount or omit it entirely.
Step 4: Whip the Batter
To achieve that light and fluffy texture in your akara, it’s important to whip the batter. This step incorporates air into the batter, helping the akara puff up when fried. You can either use a hand whisk, electric mixer, or your hands to vigorously whip the batter for 5-10 minutes. If using an electric mixer, set it to a medium speed.
The batter is ready when it’s light and fluffy. You should be able to see air bubbles on the surface, and the texture should feel airy and smooth.
Step 5: Heat the Oil
Next, heat the palm oil (or vegetable oil) in a deep frying pan or pot over medium heat. You want the oil to be hot enough that a small drop of the batter sizzles when it hits the surface.
If the oil is too cold, the akara will absorb too much oil and become greasy. If the oil is too hot, the outside will burn while the inside remains uncooked.
To test if the oil is ready, drop a small amount of batter into the oil. If it sizzles and floats to the surface, the oil is at the right temperature.
Step 6: Fry the Akara
Now comes the fun part – frying the akara! Use a spoon or your hands to carefully drop spoonfuls of the batter into the hot oil. Fry the akara in batches, making sure not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy akara.
Fry the akara for about 5-7 minutes or until they are golden brown and crispy on the outside. Use a slotted spoon to remove the akara from the oil and place them on a plate lined with paper towels to drain excess oil.
Step 7: Serve and Enjoy!
Once all the akara is fried, it’s time to serve! You can enjoy it with a side of pap, custard, or even a cold drink. Akara is best served fresh and hot, but it can also be enjoyed cold the next day.
Tips for Perfect Akara Every Time
- Properly Peel the Beans: Ensure you remove as much of the bean skins as possible for smooth batter and the best texture.
- Don’t Skip the Whipping: Whipping the batter is key to achieving the light, airy texture that makes akara so delicious. Don’t rush this step!
- Fry at the Right Temperature: Make sure the oil is hot enough before frying the akara. If the oil is too cold, the akara will absorb too much oil and become greasy.
- Experiment with Flavor: While traditional akara is made with onions and scotch bonnet pepper, you can experiment with additional spices like garlic, ginger, or even herbs for a unique twist.
- Serve Immediately: Akara is best enjoyed fresh and hot. However, it can be stored in an airtight container for a day or two, though the texture may change slightly.
Why Akara Is So Popular
Akara is a popular dish for many reasons. It’s not only delicious but also versatile. You can enjoy it as a quick breakfast, a snack on the go, or even as a side dish for lunch or dinner.
It is nutritious, thanks to the beans, which are a great source of protein, fiber, and vitamins.
In addition, making akara at home allows you to control the ingredients and flavor, ensuring you get the freshest and healthiest version of this traditional treat. Plus, it’s easy to make and doesn’t require any special cooking skills or equipment.