Akara
Another renowned Nigerian delicacy is this. In the northern areas of the country, it is known as Kosai. It's just a bean cake that's been deep fried in palm or groundnut oil. After soaking the beans in water to remove the skin, they are crushed into a mash and deep-fried. A different type of Akara can be made by frying grated water yam.
Ingredients
- 2 Cups black-eyed peas dry, 1 Small Habanero Chili, 3 ounces Red bell pepper approximately half of one red bell pepper, 1 small Onion finely chopped, Salt to taste, 1 Bouillon powder, 1/4 cup Water for blending - a little extra might be required, Vegetable Oil Enough for deep frying
Directions
- Soak the beans for 30 minutes or until the skin is bloated, then peel off the skin by rubbing it between your palms or pounding it a few times in a blender until it falls off.
- Fill a large mixing basin halfway with water and gently swirl the beans around to allow the skin to float. Pour the skins into a colander to drain. This process should be repeated until the beans are clean.
- Fill the blender halfway with clean beans, then add the water, red bell pepper, habanero pepper, salt, bouillon powder, and crayfish. Blend until smooth.
- In a large mixing bowl, whisk together the batter until light and fluffy. 3–4 minutes whisking by hand or a minute or two with an electric hand mixer
- Add the finely diced onion and gently fold in one direction using a wooden spoon or spatula.
- In a pan, heat some oil (enough to deep fry the Akara). To minimize congestion, drop heaping spoonful of fritter batter into the hot oil in batches. For even browning, turn once or twice in between. Cook the fritters for 5 to 6 minutes, or until golden brown all over.
- Remove fritters from the pan and drain on a paper towel-lined plate.
