Akara
Crisp outside, fluffy inside. Nigeria’s breakfast fritter, best eaten standing up, straight from the pan.
Method
Soak the beans for 1-2 hours, then rub off the skins under running water as with moin moin. Rinse until the water runs clear.
Blend the peeled beans with the onion and scotch bonnet, using as little water as possible. A dense, thick batter is what gives akara its fluffy center.
Whisk the batter vigorously by hand for a few minutes, or blend in short pulses, to incorporate air. It should lighten in color and roughly double in volume. Fold in the extra diced onion.
Season with salt just before frying, not before whisking, or the batter can turn watery.
Heat oil in a deep pan to about 175°C (350°F). Scoop tablespoon-sized portions of batter directly into the oil.
Fry in batches, turning occasionally, until deep golden brown and cooked through, about 4-5 minutes per batch. Don’t crowd the pan or the oil temperature drops and they turn greasy.
Drain on paper towels. Serve hot with pap (ogi) or bread.
Ingredients
Serves 4