Akara

Name: Akara
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 40 akaras
Ingredients: 2 cups dry black-eyed peas; 1 scotch bonnet pepper; 2 shallots; 1 beef stock cube; ½ teaspoon salt; vegetable oil

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5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
40 akaras
Course
Appetizer, Snacks
Cuisine
African, Vegan, Nigerian

Akara

Heidi Matthews

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Akara is a delicious fried snack composed of black-eyed peas originally from Nigeria, but also popular in West Africa and Brazil.

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Ingredients

Servings

2 cups dry black-eyed peas
1 scotch bonnet pepper (or habanero pepper), deseeded and chopped (optional)
2 shallots chopped
1 beef stock cube , ground (optional)
½ teaspoon salt
vegetable oil (for frying)

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Instructions

Soak black-eyed peas overnight in a large pot of water.
Drain and add water again to cover.
Loosen black-eyed beans skins by rubbing the beans between your hands. Alternatively, you can speed up the process by putting the beans in the food processor with just a little water and pulsing briefly 3 to 4 times.
Transfer the beans to a food processor. Add about ¼ cup (50ml) of water for every 2 cups of beans. Puree until smooth and creamy. You may need to add a little more water to reach the right texture. Add hot pepper and shallots and blend again.
Put the bean paste in a bowl and mix well. Season to taste and mix again.
In a large pan, heat vegetable oil to 370F/190C. Form balls of paste with a spoon and carefully dip them into the pan. Fry until browned evenly on all sides.
Place on a dish lined with paper towel. Serve hot alone or with a dipping sauce.