Nigerian bean fritters seasoned with Jamaican jerk spices and scallions.
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Soak the beans in water for 15 minutes, then rub them between your palms to remove the skins; rinse thoroughly until the beans are white.
Place the peeled beans, red onion, and scotch bonnet pepper into a blender with the minimum amount of water needed to create a thick, smooth paste.
Pour the bean batter into a large bowl and use a wooden spoon or whisk to beat the mixture vigorously for 5-10 minutes to incorporate air.
Fold in the jerk seasoning paste, chopped scallions, dried thyme, allspice, and salt until the spices are evenly distributed.
Heat the vegetable oil in a deep frying pan or wok over medium-high heat until a small drop of batter sizzles and floats immediately.
Using a large spoon, carefully drop scoops of the batter into the hot oil, being careful not to overcrowd the pan.
Fry the fritters for 3-4 minutes per side, turning once, until they are golden brown and crispy on the outside.
Remove the akara with a slotted spoon and drain on paper towels before serving hot with a side of spicy dipping sauce.
