Traditional Nigerian Akara
The classic crispy bean cake made from peeled black-eyed peas, onions, and peppers.
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Ingredients
- 2 cups dried black-eyed peas
- 1 medium red onion
- 2 whole habanero or scotch bonnet pepper
- 1 medium red bell pepper (tatashe)
- 1 1/2 teaspoons salt
- 1 teaspoon bouillon powder(optional)
- 1/2 cup water
- 3 cups vegetable oil for deep frying
- 1 tablespoon crayfish powder(optional)
Instructions
- 1
Soak the black-eyed peas in water for 10 minutes, then rub them between your palms or use a blender pulse method to loosen and remove the brown skins.
- 2
Rinse the peeled beans thoroughly in a bowl of water, allowing the skins to float to the top and pouring them off until the beans are clean and white.
- 3
Place the peeled beans, chopped onion, scotch bonnet peppers, and bell pepper into a blender with as little water as possible to ensure a thick paste.
- 4
Blend the mixture until it is very smooth and thick; the consistency should be like a heavy cake batter, not watery.
- 5
Pour the batter into a large bowl and use a wooden spoon or whisk to beat the mixture vigorously for 5-10 minutes to incorporate air for a fluffy texture.
- 6
Stir in the salt, bouillon powder, and optional crayfish powder just before you are ready to fry.
- 7
Heat the vegetable oil in a deep pan over medium-high heat until a small drop of batter sizzles and floats immediately.
- 8
Scoop the batter with a large spoon and drop it into the hot oil, frying until each side is golden brown and the center is cooked through.
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