Akara

Ingredients

• 2 cups of black-eyed peas (peeled / dehulled)
• 1 medium onion, roughly chopped
• 2 to 3 fresh red chilli peppers (Atarodo / Rodo), to taste
• 1 teaspoon of ground crayfish (optional, for depth of flavour)
• 1 teaspoon of salt (or to taste)
• Vegetable oil or palm oil for deep-frying (enough to fill a deep pan halfway)
• Water — just enough for blending (add sparingly)

Method

1. 01

   Soaking the Beans. If using dried black-eyed peas, soak them in cold water for a minimum of 4 hours or overnight. If using pre-peeled beans, skip to blending. The beans must be fully peeled — any remaining skin will make the fritters heavy and bitter.

2. 02

   Peeling & Washing. After soaking, drain the beans and rub them vigorously between your palms to loosen the skins. Add water and the skins will float to the top. Pour off the water and skins, then repeat until all skins are removed. Drain well.

3. 03

   Blending. Place the peeled beans in a blender with the chopped onion and chilli peppers. Add water very sparingly — just a few big tablespoons at a time. Blend until you obtain a very thick, smooth, creamy batter. The batter must be stiff, not runny. A thick batter is the secret to fluffy Akara.

4. 04

   Seasoning. Transfer the batter to a bowl. Add salt and ground crayfish (if using). Using a wooden spoon or your hand, beat the batter vigorously for 3 to 5 minutes in a circular motion. This incorporates air into the batter and is the key to a light, airy texture. The batter should feel slightly lighter after beating.

5. 05

   Heating the Oil. Pour vegetable oil into a deep frying pan to a depth of at least 4 centimetres. Heat over medium-high flame until the oil reaches approximately hot oven heat. To test: drop a small amount of batter into the oil — it should rise to the surface immediately and begin frying. If it sinks, the oil is not hot enough.

6. 06

   Frying the Akara. Using a tablespoon or a small ladle, drop spoonfuls of batter gently into the hot oil, one at a time. Do not overcrowd the pan. Fry for 3 to 4 minutes, turning occasionally with a slotted spoon, until deep golden-brown on all sides. The Akara should feel firm when pressed lightly.

7. 07

   Draining & Serving. Remove the Akara from the oil using a slotted spoon and place on a plate lined with paper towels to absorb excess oil. Serve immediately while hot and crispy.

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