Ethiopian Berbere Akara
A fusion twist using traditional Nigerian bean batter seasoned with Ethiopian Berbere spice mix.
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Ingredients
- 2 cups Honey beans (Oloyin) or black-eyed peas
- 2 tablespoons Berbere spice blend
- 1/2 cup Red onion, finely chopped
- 1 teaspoon Fresh ginger, minced
- 2 pieces Garlic cloves, minced
- 1 piece Scotch bonnet pepper, deseeded and minced(optional)
- 1 teaspoon Salt
- 1/4 cup Water
- 3 cups Vegetable oil for deep frying
- 1 tablespoon Niter Kibbeh (Ethiopian clarified butter), melted(optional)
Instructions
- 1
Soak the beans in water for at least 4 hours or overnight, then rub them between your hands to remove the skins and rinse thoroughly.
- 2
Place the peeled beans in a blender with the minimum amount of water needed to achieve a thick, smooth paste.
- 3
Transfer the bean paste to a large bowl and use a wooden spoon or whisk to beat the batter vigorously for 5-10 minutes to incorporate air for fluffiness.
- 4
Fold in the Berbere spice, chopped onions, ginger, garlic, scotch bonnet, salt, and melted Niter Kibbeh until evenly distributed.
- 5
Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches approximately 350°F (175°C).
- 6
Using a large spoon, carefully scoop the batter and drop it into the hot oil, forming small rounds.
- 7
Fry the cakes for 3-4 minutes per side, turning once, until they are deep golden brown and crispy on the outside.
- 8
Remove with a slotted spoon and drain on paper towels before serving hot with a side of spicy Awaze sauce.
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