Lentil Akara
Making akara with red or orange lentils and a protein of your choice creates a quick, delicious, and high-protein twist on the traditional Nigerian street food without the tedious process of peeling beans.
- 45 mintotal time
- 4 to 6serves
- Mediumdifficulty
Ingredients
- Red or orange lentils (2 cups, rinsed and soaked for 20 minutes)
- Protein of choice (1/2 cup cooked chopped shrimp, flaked fish, cooked minced meat/chicken breast, or 1 raw egg)
- Onion (1 medium, half sliced for blending and half finely diced)
- Red bell pepper / tatashe (1 medium)
- Scotch bonnet / atarodo (1 or 2, adjusted to taste)
- Seasoning cubes (1 or 2)
- Salt (to taste)
- Water (1/4 cup, added gradually)
- Vegetable oil (for deep frying)
Method
- 01
Soak the red or orange lentils in water for about 20 minutes, then drain the water completely.
- 02
Put the drained lentils into a blender along with the sliced onion, red bell pepper, and scotch bonnet.
- 03
Add a very small splash of water to help the blades turn, then blend until you get a smooth, thick paste.
- 04
Pour the lentil paste into a clean mixing bowl.
- 05
Whisk or beat the paste vigorously with a wooden spoon or hand mixer for 3 minutes to trap air, which makes the akara fluffy.
- 06
Gently fold in your chosen protein, the finely diced onions, crushed seasoning cubes, and salt.
- 07
Heat enough vegetable oil in a deep frying pan over medium heat until a small drop of batter sizzles and rises to the top instantly.
- 08
Scoop the batter into the hot oil using a deep spoon or small measuring cup.
- 09
Fry each side for a few minutes, turning them over gently until they are golden brown and crispy all over.
- 10
Remove the fried akara with a slotted spoon and place them on paper towels to drain excess oil.
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