Akara is a delicious and much-loved snack originating from the Yoruba people of Nigeria. It is also known as Koose in Ghana and Acarajé in Brazil, where it has become an iconic street food.
AKARA, A TRADITIONAL NIGERIAN BREAKFAST
In Nigeria, akara is commonly enjoyed for breakfast, served with a bowl of akamu (fermented corn porridge) and fresh bread. It can also be served with spicy sauce, a popular variation enjoyed across many parts of Africa and in Brazil.
RECIPE
Ingredients
- 1 cup beans
- 2 chillies or habanero peppers
- 1 medium onion
- Salt, to taste
- Vegetable oil or palm oil, for frying
Method
- Blend the beans, chillies and onion until smooth. Transfer the mixture to a bowl, season with salt to taste and whisk vigorously for a few seconds to incorporate air into the batter.
- Pour the vegetable or palm oil into a deep pot or frying pan. The oil should be about 6 cm deep, enough for the fritters to float while frying.
- Using a spoon, carefully scoop portions of the batter into the hot oil, shaping them into small, roughly round fritters.
- Fry the akara until golden brown, turning them occasionally to ensure they cook evenly on both sides.
- Remove the fritters with a slotted spoon and place them on kitchen paper to absorb any excess oil before serving.