Akara (Bean Balls)
Photo: AkinkuotuFunmi, CC BY-SA 4.0
Akara are Nigerian bean fritters made from nothing more than black-eyed peas, onion and fiery scotch bonnet, fried until crisp outside and soft within. The beans are soaked, rubbed free of their skins and blended into a thick batter, which gives a light, fluffy interior. The dish is naturally vegan and cheap to make. In Ghana the same fritter is called koose, and it pairs well with pap, bread or fried plantain.
Instructions
Pick over the beans and discard any dirt or debris. Soak them in lukewarm water for 30 to 40 minutes, then drain.
Cover the soaked beans with fresh water and rub them gently between your hands until the skins loosen and float to the surface. Scoop off the skins, drain the beans, and rinse them under running water, swishing them around to wash away any leftover skin.
Put the clean beans in a blender or food processor with the chopped onion and the scotch bonnet peppers. Add a small splash of water and blend until you have a smooth batter that is thick but still pourable.
Scrape the batter into a bowl, stir in salt and crumbled seasoning cube to taste, and mix well.
Set a deep pan or pot over medium heat, pour in enough oil for deep frying, and let it get hot.
Drop spoonfuls of batter carefully into the hot oil. Fry for 2 to 3 minutes per side, turning once or twice, until the akara are golden brown and crisp.
Serve hot with corn pap, bread, fried plantain or whatever else you like alongside.
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