Akara

Method

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1. Cover the beans with cold water in a large bowl and soak for at least 1 hour.

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2. Drain the beans. Add fresh water and rub the beans between your hands to loosen their skins. The skins will float, so pour them off with the water. Repeat 3 or 4 times, until most of the skins are gone.

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3. Blend the beans with the onion, chilli and about 60 ml of cold water, adding the water a little at a time, to a thick, smooth paste. It should hold its shape on a spoon.

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4. Tip the paste into a bowl and beat it hard with a wooden spoon or whisk for 3 to 4 minutes, until it is light and fluffy. Stir in the salt.

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5. Heat the oil in a deep, heavy pan to 180°C / 350°F. Drop in tablespoons of the batter, 4 or 5 at a time, and fry for 3 to 4 minutes, turning, until deep golden brown.

   Mark done Start 3 min timer

6. Drain on paper towels and eat hot, with pap, bread or pepper sauce.

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Chef’s Tips

• Rub off as many of the skins as you can. They make the fritters heavy and dark.
• Beat the paste until it is pale and light. The trapped air is what makes akara fluffy.
• Keep the batter thick. If it is thin the fritters spread and soak up oil.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.

Pairing Suggestions

• Pap (ogi)
• Pepper sauce
• Fresh bread

Storage & Reheating

Best eaten straight from the fryer. Re-crisp leftovers in a hot oven for 8 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.