fluffy home made AKARA recipe.

Akara is a deep fried food made from puréed beans. It is usually made with 4 ingredients; beans, salt pepper and onions. It is similar to moi moi since puréed beans is the base but moi moi is steamed  and has a lot more ingredients and they definitely taste different. Both dishes taste delicious and are enjoyed with pap, bread or garri.


INGREDIENTS

2 cups of peeled beans (depending on the size of people you are proving for)

1 big onion

2 scotch bonnet chillies

salt

Little water to blend

Vegetable oil for frying.

TIPS FOR MAKING THE BEST AKARA

  • Blend the beans with very little water, too much water would result in flat or no akara (hahaha)
  • Incorporate air into the bean batter before frying using a whisk or wooden spoon
  • Regulate the hotness of the oil when frying. If the oil is too hot, it will burn the bean fritters and may result in false cooking which will make the inside undercooked.
Procedures:

Blend peeled beans with onions, scotch bonnet and water to form a thick batter.

To achieve a very fluffy akara you need to beat it to incorporate air into it. This can be achieved by using a wooden ladle and turning it clockwise until you achieve a lighter batter. If you have a hand mixer, feel free to use it as this was what I used and it cuts down the amount of time you have to spend in the kitchen. 

add salt to taste. Some people like bouillion seasoning of choice in their akara.

Place a frying pan on medium heat, add about 2 cups of oil and heat till hot. Test the oil by putting a tiny bit of batter in it. The oil should sizzle and batter should float on top, the oil is ready to use.

Scoop batter in bits to the ready hot oil, reduce the heat and cook on each side till golden brown

Repeat the process till you exhaust the whole batter.


Serve with Akamu (pap), garri, bread. 

Recipe: active kitchen
Picture credit: active kitchen.


 

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