Akara, also known as beans cake, is a beloved Nigerian delicacy enjoyed across different ethnic groups including the Igbo, Hausa, and Yoruba communities. Each region has its own slight variation in preparation, but the core recipe remains consistent.
This traditional dish is incredibly versatile – it can be served as a snack with bread, or paired with pap (akamu) or custard for a fulfilling breakfast or dinner. While preparation takes about 3 hours total, the result is worth the effort.
Ingredients
- 1.5 cups black-eyed peas (preferably small “akara beans”)
- 5 scotch bonnet peppers
- 1/2 cup sliced onions
- 1 shombo pepper or tatashe
- Salt to taste
- 3 liters vegetable oil for frying
- Prep time: 60 minutes
- Total time: 3 hours
- Serves: 4 persons
Steps to Follow
- Step 1: Place beans in a clean bowl with 1/2 cup water. Rub beans against palms to remove outer coating (about 10 minutes)
- Step 2: Add water periodically and continue rubbing until all beans are peeled
- Step 3: Soak peeled beans in water for 45 minutes
- Step 4: Blend beans with shombo/tatashe pepper using minimal water
- Step 5: Let blended mixture rest for 1 hour
- Step 6: Further smooth the batter using a mortar and pestle or blender (15 minutes)
- Step 7: Heat oil in a deep pot for 3-5 minutes
- Step 8: Scoop batter into hot oil in small portions
- Step 9: Add sliced peppers and onions on top while frying
- Step 10: Fry until golden brown on both sides
- Step 11: Remove and drain on a sieve to remove excess oil
Additional Instructions
- Use minimal water when blending to ensure batter floats in oil
- The one-hour resting period after grinding is crucial for proper binding
- Fresh beans are preferred over store-bought bean flour
- No bouillon cubes needed – salt is sufficient for seasoning
- Best served hot with pap or bread
- For best results, use small variety of black-eyed peas
General Nutritional Values
- Calories: 81 kcal per serving
- Protein: Approx. 4g
- Carbohydrates: Approx. 15g
- Fat: Approx. 3g
