Akara
Akara is considered one of West Africa's most influential culinary exports, with roots stretching back centuries in the Yoruba community of Nigeria, later carried across the Atlantic through the slave trade and adapted in Brazil under the name acarajé and in the Caribbean under various forms. This historical link makes akara one of the few African dishes whose direct descendants can be traced on both shores of the Atlantic. In Nigeria, akara is sold almost exclusively early in the morning, at street stalls, alongside pap (fermented corn porridge) or bread, as a quick breakfast for workers heading to their jobs. Akara sellers, often older women who have sold the same recipe for decades, are respected figures in their communities, and the consistency and flavor of their fritters are a matter of pride and local competition.
Whipped black-eyed peas
The peeled beans are vigorously whipped by hand or with a mixer, to incorporate air and get a fluffy texture.
Onion and chili
Finely chopped onion and chili are mixed into the bean paste, for flavor and a mild kick.
Fried in hot oil
Spooned quickly into very hot oil and fried until golden and crisp on the outside.
Breakfast snack
Traditionally served in the morning, alongside cornmeal porridge (pap) or bread.
Ingredients 4 servings
- 500g black-eyed peas, dried
- 1 small onion, finely chopped, plus 1/2 onion for the paste
- 2 scotch bonnet chilies (to taste)
- 1 tsp salt
- Oil for frying
How to make it
- 1SOAK THE BEANS: Soak the black-eyed peas in water 2-3 hours, then rub them between your palms under running water to remove the skins.
- 2RINSE: Rinse the peeled beans several times, until the water runs clear.
- 3BLEND: Blend the peeled beans with half an onion and the chilies, gradually adding a little water, until you get a thick, lump-free paste.
- 4WHIP THE PASTE: Whip the paste vigorously with a wooden spoon or mixer, for several minutes, until it becomes fluffy and nearly doubles in volume — this step is essential for the final texture.
- 5ADD THE ONION AND SALT: Fold the remaining finely chopped onion and salt into the paste, with gentle motions, so as not to lose the incorporated air.
- 6HEAT THE OIL: Heat the frying oil to 180°C in a deep pan.
- 7SHAPE AND FRY: Scoop portions of paste with a spoon, carefully lower them into the hot oil, fry in small batches 3-4 minutes, turning once, until evenly golden on both sides.
- 8DRAIN: Remove the akara onto paper towels.
- 9SERVE: Serve hot, as a breakfast snack or appetizer, alongside cornmeal porridge or bread.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
