So today, I’m going to be sharing my Nigerian Akara Recipe also known as beans cake. It’s the traditional method of Akara Recipe but I want to tell you guys that it’s the easiest and the most delicious recipe so far. Do you know what?
It’s my mom’s recipe, this recipe has been in existence even before I was born and it’s still the best so far. It contains simple ingredients which you can easily find in your kitchen with no extra cost. I call it yummy Akara recipe under budget.
Nevertheless, it’s very simple and straight forward like I’ve said earlier. The inside is tender and fluffy and the exterior of the Akara is crunchy and cripsy.
This recipe is tested and trusted because I’ve made this uncountable times. And each time it comes out so delicious and yummy!
I’m glad to tell you that… It can be paired with pap or custard for a fabulous breakfast especially on Saturdays.
Let me quickly describe what to do before the real frying starts
The first thing to do is to soak the Akara beans; I love to use honey beans for my Akara Recipe because it tastes better and delicious. Also the beans coat is so easy to remove with hands in few minutes unlike the black eye beans.
But if you would prefer the black eye beans, just soak as well for about 30 minutes. For easy removal of the beans coat, add bit by bit into your blender and add some water, on and pulse immediately for two times and the beans is ready to be washed.
Moreover you may want use your hands if you don’t mind which is also fine. But I’ll be honest with you that it takes time to peel the black eye beans.
After successful peeling of the beans, soak for another one hour before blending. This done in other to soften the beans because we would need little or no water to blend. We don’t want watery batter.
Akara batter must not be running, it must be thick.
So guys enough of talking, let’s get into the business of the day and don’t forget that sharing is caring!
- Deep pan
- Turning stick
- 2 Cups Beans (Honey or Black eyed beans)
- 1 Scotch Bonnet
- 2 medium-sized Onions
- Salt to taste
- 1 tbsp Grounded Crayfish
- Frying Oil
- After Peeling and washing of he beans, blend until it's smooth.
- Chop the onion into smaller pieces. I love using processor for this part to cut them into tiny pieces
- Dice the scotch bonnet too ( atarodo ) into smaller pieces and set aside. You can as well chop both together in the processor at the same time.
- Now grab your turning stick to whip some air into the batter, or hand mixer and mix for about 5 minutes by the then, the batter must have doubled in size.
- Add the chopped onions and the Scotch Bonnet and fold them into the batter. Then add some salt to taste. (be careful when adding the salt Akara absorbs salt easily)
- Then finally, add the one tablespoon of grounded crayfish and mix everything together.
- On a medium heat, pour some vegetable oil in the deep pan, it must be within the medium temperature. You wouldn't want it to get soaked in the oil or to be uncooked. So medium temperature guarantees best result.
- Get an ice cream scoop or a small deep spoon or a deep measuring spoon. Scoop into the oil and fry until one side is golden brown, flip to the other side until it's golden brown too or to your desired brownness.
- Your yummy Akara is ready!