Nigerian Akara
Akara has West African roots and travelled with the transatlantic slave trade, evolving into the acarajé of Bahia, Brazil.
Deep-fried Nigerian bean fritters made from blended black-eyed peas, crisp outside and fluffy within — a beloved breakfast street food.
Ingredients
Method
Blend soaked, peeled beans with onion and chilli, adding minimal water, until smooth and airy.
Whip the mixture vigorously by hand to incorporate air, which helps the fritters puff.
Season with salt.
Drop spoonfuls into hot oil and deep fry for 4-5 minutes until deeply golden and cooked through.
Whipping the batter thoroughly to incorporate air is essential for light, fluffy akara rather than dense ones.
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