Savory bean fritters blended with flaked smoked mackerel for a rich West African flavor.
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Soak the beans in water for 10 minutes, then rub them together between your palms to remove the skins; rinse thoroughly until the beans are white.
Place the peeled beans, scotch bonnet peppers, and ginger into a blender with the minimum amount of water needed to create a thick, smooth paste.
Pour the bean paste into a large mixing bowl and use a wooden spoon or whisk to beat the batter vigorously for 5-10 minutes to incorporate air.
Gently fold in the flaked smoked mackerel, chopped onions, salt, bouillon powder, and optional herbs until 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, scoop the batter and carefully drop it into the hot oil, forming round balls without overcrowding the pan.
Fry the akara for 3-4 minutes per side, turning occasionally, until they are a deep golden brown and cooked through.
Remove the fritters with a slotted spoon and drain on paper towels before serving hot with pap, custard, or bread.
