How To Make Nigerian Akara

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Akara is a delicious, deep fried Nigerian meal. It can be eaten as a snack or taken with pap or custard at anytime of the day.

It is very popular and is usually sold on streets. Just like moi moi, Nigerian Akara is made with peeled beans, spices and a host of other ingredients.

Below is a detailed and easy Nigerian Akara recipe for you to follow.

Ingredients For Making Nigerian Akara
• 3 cups brown or black-eyed beans
• 5 scotch bonnet pepper (atarodo)
• 2 tablespoons ground crayfish (optional)
• 1 medium-sized onion
• 1 seasoning cube
• Salt to taste
• Vegetable oil/palm oil

Directions For Making Nigerian Akara
• Soak the beans in water for about an hour or overnight. Wash the beans, by rubbing in between your both palms to remove the skin.

• Grind or blend the peeled beans with a little water, the onions and peppers until smooth. The beans paste should be thick in consistency.

• Pour the blended beans paste into a bowl, add the salt, seasoning cube and crayfish then mix thoroughly until well combined and set aside.

• Now, heat up the vegetable oil in a pot or pan until hot but not smoking hot. The oil should be at least 3 inches deep.

• Drop a little of the beans paste into the hot oil, if it browns instantly, then the oil is too hot. But if it sizzles and still has a white color, then it is at the right temperature.

• Use a tablespoon to scoop the beans paste and gently drop it into the hot oil. Fry the Akara until light brown then flip it over and fry the top until lightly browned.

• Transfer the fried Akara onto a sieve lined with paper towels, to absorb excess oil. Enjoy!

• Akara can be served alone or with pap (ogi/akamu), custard, eko/agidi or bread.

• Please share and leave a comment below, and don't forget to give me feedback on how your Nigerian Akara turned out.



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