Breakfast
Akara (Nigerian bean fritters)
Crisp, fluffy fritters of whipped black-eyed peas with onion and chilli, a Nigerian breakfast favourite with pap or bread.
- 170 min150 prep · 20 cook
- MediumDifficulty
- 380 kcalper serving
Ingredients
4 servings
- Dried black-eyed peas300 g
- Onion1
- Scotch bonnet chilli1
- Saltto taste
- Vegetable oil, for frying750 ml
Missing something? Ingredients with × can be left out.
Steps
- 1
Soak the peas in plenty of water.
- 2
Rub them between your hands to loosen the skins, then rinse until most of the skins have floated away.
- 3
Blend with the onion, chilli and a splash of water into a thick, smooth paste.
- 4
Whisk the paste hard until pale and airy, then season with salt.
- 5
Heat the oil to 175 °C and drop in spoonfuls of batter. Fry, turning, until deep golden.
- 6
Drain on kitchen paper and serve hot with pap (ogi) or soft bread.
Tips and questions
- Do I really need to peel the beans?
- Yes. The skins make the fritters dark and heavy. A quick pulse in the blender with water helps loosen them faster.
- Why are my akara flat and oily?
- The paste was too runny or not whipped enough, or the oil was not hot enough. Use as little water as possible and whisk until fluffy.
Timer
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