Akara (Bean Cake)

Akara (bean cake) is a popular breakfast staple in Nigeria. It is made from the combination of beans paste, scotch bonnet, onions, salt, and some other ingredients. It is eaten with akamu, bread, custard, oats, zobo pap, e.t.c

Akara (bean cake) is called koose or black-eyed pea fritters in Ghana, Acaraje in Brazil. This recipe is one of the easiest and sweetest breakfast recipes.

Beans or blacked-eyed peas or contain lots of potassium, fiber, Vitamins A, C and B6, Calcium, Iron, Magnesium and protein. They are rich in any type of antioxidant called polyphenols.

NOTES

When making Akara, little salt and water are required. The little water is for blending the beans.

Akara or bean cake

Ingredients

  • 1 cup beans
  • 2 habanero peppers or scotch bonnet
  • 1 medium onion
  • salt to taste
  • 2 teaspoons of crayfish (optional)
  • vegetable oil for frying

Procedure

  1. Remove shaft and stone from beans. ( This process is important for those using a blender to peel the beans).
  2. Soak your beans in water for about 10 minutes, rub the bean seeds between your palm to loosen the skin of the beans, change the water from time to time and separate the coat from the beans. Continue this process until all the skin is peeled off. You can also use a blender to peel your beans, pour in your beans into the blender half full, fill the remaining half of the blender with water. You then start and stop your blender immediately, do this for about 3-4 times. Pour out and strain off the peels. Repeat the process until all beans are peeled. After you are through with peeling the beans. Soak beans in water for about 1 hour to ease blending. NOTE: make sure you start and stop your blender immediately.
  3. Wash your fresh habanero peppers and blend with washed and softened beans till a smooth consistency is achieved.
  4. Soak your crayfish in warm water for about 3 to 5 minutes to soften it.
  5. In a bowl whisk your beans batter, crayfish, chopped onions, and salt for about 2 to 3 minutes or until they are fully incorporated.
  6. Place your saucepan with vegetable oil on heat. when the oil is hot, scoop your batter and fry until golden brown on both sides.
  7. After frying each batch, make sure to whisk before scooping into the oil.
  8. Continue this process until the batter is exhausted.
Akara or bean cake

Akara (bean Cake)

Prep Time 1 hr 30 mins
Cook Time 20 mins
Total Time 1 hr 50 mins
Course Breakfast, Snack
Cuisine African
Servings 4

Equipment

  • Cooker
  • Sauce pan
  • Bowls
  • Turning stick or whisk
  • Knife

Ingredients
  

  • 1 cup beans (black eyed pea)
  • 2 habanero pepper or scotch bonnet
  • 1 medium onion
  • salt to taste
  • 2 teaspoons crayfish optional
  • vegetable oil for frying

Instructions
 

  • Remove shaft and stone from beans. ( This process is important for those using a blender to peel the beans).
  • Soak your beans in water for about 10 minutes, rub the bean seeds between your palm to loosen the skin of the beans, change the water from time to time and separate the coat from the beans. Continue this process until all the skin are peeled off. You can also use a blender to peel your beans, pour in your beans into the blender half full, fill the remaining half of the blender with water. You then start and stop your blender immediately, do this for about 3-4 times. Pour out and strain off the peels. Repeat the process until all beans are peeled. After you are through with peeling the beans. Soak beans in water for about 1 hour to ease blending .
  • NOTE: make sure you start and stop your blender immediately.
  • Wash your fresh habanero pepper and blend with washed and softened beans till a smooth consistency is achieved.
  • Soak your crayfish in warm water for about 3 to 5 minutes to soften it.
  • In a bowl whisk your beans batter, crayfish, chopped onions, and salt for about 2 to 3 minutes or until they are fully incorporated.
  • Place your saucepan with vegetable oil on heat. when the oil is hot, scoop your batter and fry until golden brown on both sides.
  • After frying each batch, make sure to whisk before scooping into the oil.
  • Continue this process until the batter is exhausted.