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Àkàrà Fermented Paste

Also known as Àkàrà Fermented Paste (Stored Bean Batter)

The practice of storing prepared, fermented bean batter for Akara production over several days is a deeply traditional Yoruba kitchen practice that allows large quantities of batter to be prepared at once and used gradually over 2 to 3 days. As the bean batter ferments gently in the refrigerator over this storage period, it develops a slight, pleasant sourness that many experienced cooks consider an improvement over freshly prepared batter — the gentle fermentation making the

Àkàrà Fermented Paste, Nigerian cooking

Ingredients

  • 4 big cups of black-eyed peas, soaked for 4 hours and peeled
  • 2 big onions
  • 2 Atarodo (hot chilli peppers)
  • 2 big big tablespoons of ground dried crayfish
  • 1 teaspoon of salt
  • Minimal cold water for blending

Method

  1. 01

    Blending the Batter. Drain soaked, peeled black-eyed peas. Blend in batches with onion, Atarodo and minimal cold water until completely smooth and thick. Combine all batches in one large bowl.

  2. 02

    Seasoning. Add ground crayfish and salt. Mix very thoroughly.

  3. 03

    Beating. Beat the batter vigorously in circular motions for 5 minutes to incorporate maximum air.

  4. 04

    Storing for Fermentation. Transfer to a sealed container. Refrigerate. The batter can be used immediately or left to ferment gently in the refrigerator for 1 to 3 days. Each day of fermentation adds a subtle sourness and lightness to the final Akara.

  5. 05

    Frying. When ready to fry, take the batter directly from the refrigerator. Drop spoonfuls into hot oil and fry as standard Akara (Recipe #011). The cold fermented batter produces particularly light, airy, golden Akara.

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