AKARA(BEAN FRITTER) IS A STOMACH-FILLING, MOUTH WATERING GOODNESS

AKARA(BEAN FRITTER) IS A STOMACH-FILLING, MOUTH WATERING GOODNESS

Akara is a stomach-filling, mouth watering goodness. It is not exactly a meal but it is a satisfying snack, the feeling of goodness it gives is a bit difficult to put into words.

Akara is also known as bean fritters, bean cake, or beanballs it is common and found throughout West Africa.West Africa.

It is popular in the following regions for its enjoyable and fluffy taste. Nigeria, Salvador, the state of Bahia, Togo, Mali, and the Gambia.

It is best served in the mornings as it can be bought from street vendors or preferably made from home and served as breakfast for the family.

AKARA(BEAN FRITTER) IS A STOMACH-FILLING, MOUTH WATERING GOODNESS

WHAT IS IT MADE OF?

Firstly, as the name implies “bean fritters” it is primarily made from “Beans” The name ‘Akárá ‘ is gotten from the Yorubas, but in English, it’s called “Bean cake”.

HOW ITS MADE

Akara can be made in two ways either by processing the beans as a paste or grinding the beans into flour.

The Bean Paste

Ingredients required.

Beans (2-5 cups depend on your preferred quantity)
Fresh peppers
Onions
Crayfish
Salt
Seasoning cubes
Vegetable oil

After the beans have been extracted, soak them in water, preferably room temperature for about 5-10 minutes, after which you scrub them vigorously with your palms to get the peels off the beans. (Reason for this is to get a smooth fine paste on blending the beans) Be sure that the peels are sieved from the beans by adding plenty of water that’ll cause the peels to float do this continuously till the peels are extracted.

Note: Though the peels may not be completely avoided but do your best in taking them out.

Put the washed beans into the blender, add your crayfish, chopped onions, and peppers add a little water, and blend till it’s smooth.

Turn into a mortar and use a pestle to stir till it’s thickened and rises a bit.

Heat your vegetable oil in a pan, be sure the oil reaches its sizzling point but not too hot.

Get a scooping spoon and take them in bits add to the oil and do so till the pan is filled. Turn the balls over till they are golden brown. Do so till the paste has been exhausted.

The Bean Flour

Alternatively, you can use bean flour it’s available in stores and markets.

Take a desired quantity of flour add a little water and stir in a bowl.

Blend your crayfish chopped onions and peppers into the Bean flour add your seasoning cubes and salt to taste mix well then turn the paste into a mortar and use the pestle to stir till thicken, heat your vegetable oil. Scoop the paste into the oil and carry out the same process as the former.

There you have it. Your delicious ‘Akara’ is best served hot and can be eaten with bread, tea, pap, or peppered sauce