Cuisines : Akara - How to make this popular West African dish

 

Akara: An Introduction

Akara is a popular West African dish made from deep-fried bean cakes, typically made from black-eyed peas or cowpeas. Known for its crispy exterior and soft interior, Akara is a versatile food that can be enjoyed as a snack, breakfast item, or side dish. It is commonly served with pap (a fermented maize pudding), bread, or sauces like tomato or pepper sauce. The dish has a rich cultural significance in West African cuisine, especially in Nigeria, Ghana, and Sierra Leone, where it is a staple food at various events and gatherings.

Ingredients:

2 cups of black-eyed peas or peeled cowpeas

1 medium onion, chopped

1-2 scotch bonnet peppers (or any preferred chili), chopped

1 teaspoon of salt (to taste)

Vegetable oil (for frying)

Water (as needed)

Steps to Prepare Akara

1. Prepare the Beans:

Start by removing the skins from the black-eyed peas. Soak the beans in water for about 30 minutes to soften the skin, then rub them between your hands to loosen the skins.

Drain the water and replace it with fresh water. Repeat the process until most of the skins float to the surface and can be removed. This step ensures that the Akara batter is smooth.

2. Blend the Ingredients:

Once the beans are de-skinned, place them in a blender along with the chopped onions, scotch bonnet peppers (or chilies), and salt.

Add a small amount of water (just enough to help with blending) and blend until you get a thick, smooth, and fluffy batter. Be careful not to add too much water; the batter should have a dense consistency for the best texture.

3. Whisk the Batter:

Pour the blended mixture into a large mixing bowl. Using a whisk or a wooden spoon, vigorously beat the batter to incorporate air. This step is crucial for achieving a light, fluffy texture when frying.

Continue whisking for about 5-10 minutes until the batter becomes airy and thick.

4. Heat the Oil:

Pour enough vegetable oil into a deep frying pan or pot, ensuring the oil is deep enough to submerge the Akara balls. Heat the oil on medium-high heat until it reaches about 350°F (180°C).

To check if the oil is ready, drop a small bit of the batter into the oil. If it sizzles and floats to the surface, the oil is at the right temperature.

5. Fry the Akara:

Using a spoon or your hands, scoop portions of the batter and gently drop them into the hot oil. Be careful not to overcrowd the pan, as this will lower the oil temperature and make the Akara soggy.

Fry the Akara in batches, turning them occasionally to ensure they cook evenly on all sides. Fry until the Akara balls are golden brown and crispy on the outside, which takes about 5-7 minutes per batch.

6. Drain and Serve:

Once the Akara is done frying, remove the balls using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Serve the Akara hot with your choice of accompaniment such as pap, bread, or sauce.

Akara is best enjoyed fresh, and its simplicity makes it a favorite dish in many West African homes. Whether served as part of breakfast or as a snack, it’s a flavorful and nutritious treat.