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Akara

Also known as Akara (Vegan Bean Fritters — No Egg Version)

Vegan Akara proves that the original Yoruba recipe is already naturally vegan — Akara made from black-eyed peas requires no eggs, no dairy and no animal products. The natural proteins in the beans, when properly blended and beaten to incorporate air, create a light, fluffy, self-leavening batter that fries beautifully without any additions.

Akara, Nigerian cooking

Ingredients

  • 2 big cups of black-eyed peas, soaked for 4 hours and peeled
  • 1 medium onion, roughly chopped
  • 2 to 3 Atarodo (hot chilli peppers), blended
  • 1 teaspoon of ground crayfish — optional (omit for strict vegan)
  • 1 teaspoon of salt
  • Vegetable oil for deep-frying
  • Water — just enough for blending (add sparingly)

Method

  1. 01

    Peeling the Beans. Soak beans in water for 4 hours. Rub between palms to remove skins. Wash away skins in water. Drain completely.

  2. 02

    Blending. Blend peeled beans with onion and Atarodo using minimal water — just enough to achieve a thick, smooth, stiff batter. The batter must be very thick, not runny.

  3. 03

    Beating for Air. Transfer to a bowl. Add ground crayfish if using and salt. Beat the batter vigorously in circular motions for 4 to 5 minutes to incorporate maximum air. The batter will feel slightly lighter after beating — this is the secret to fluffy Akara.

  4. 04

    Frying. Heat vegetable oil in a deep pan to hot oven heat. Drop spoonfuls of batter into the hot oil. Fry for 3 to 4 minutes per batch, turning, until deep golden-brown. Drain on paper towels. Serve immediately.

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