How To Make Fluffy Nigerian Akara
2 Cups of dry black eyed peas
1 Habanero (Chilli)
1/4 Cup of Red bell pepper
1 small sized Onion
Salt to taste
1 Stock Cube
2 to 3 tbs of Water
Vegetable Oil (Enough for deep frying)
In a bowl, soak the dry Beans for about an hour and peel using the blender (To peel beans in a blender, simply soak the beans for 30 minutes to 40 minutes then pour the soaked beans inside a blender or a food processor and water, add about 2 to 3 times the quantity of beans, then press the pulse button for 1 to 2 seconds a couple times and the skin will fall off the beans seed).
Blend the Beans into a paste (add 2 to 3 Tbs of water for easy blending; You need very little water to blend the Beans, adding excess water will result to a flat and an unpleasantly soft Akara balls).
(The same process above applies for making Akara with bean flour the only difference is that you don’t need to peel the peel or soak any beans).
Pour the batter into a large Bowl and whisk together until it’s light and fluffy (you will notice the change in texture when you whisk; If you don’t have a whisk to mix the batter, you can use a wooden spoon to beat it will give the same result, you can even go the traditional way by using a mortar and a pestle).
Blend the Habanero, bell peppers and Onions in a separate bowl and mix it together with the Beans paste.
Dissolve the stock cube in a 1/2 of a Tbs of Water and add it to the Beans Paste also add Salt to taste (this recipe is very sensitive to salt so be careful a little goes a long way) then mix everything together.
Place some Oil in a pan (enough to deep fry) and fry till golden brown. It’s good to press down the Akara balls a little bit just to get rid of any excess Oil that might have been absorbed during the frying process.
Remove from heat and serve with Pap, Hot dipping Sauce or any side of your choice. Enjoy!
Author: Lola’s Kitchen (www.cheflolaskitchen.com)
Prep Time: 75
Cook Time: 10
Total Time: 1 hour 25 minutes