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Akara

By Groceree

Also known as Kosai · Nigerian Bean Fritters

Peeled black-eyed beans blended with onion and scotch bonnet into a light, whipped paste, then fried in spoonfuls into crisp, fluffy fritters. A Nigerian breakfast with pap or bread — and the origin of Brazil’s acarajé.

Last updated

Round golden crispy bean fritters in a bowl with a small dish of chilli sauce
Servings
Makes about 20
Prep
30 min
Cook
20 min
Total
2 h 50 min

Ingredients

  • dried black-eyed beans300 g
  • onions1
  • scotch bonnet peppers1
  • salt1 tsp
  • water60 ml
  • vegetable oil750 ml
  • gluten-free bread (optional)

Instructions

  1. 01

    Soak the in plenty of cold water for 2 hours.

  2. 02

    Rub the soaked between your hands under water to loosen the skins, and let them float away. Repeat until almost all the skins are gone.

  3. 03

    Roughly chop the , deseed the and blend them with the peeled and the into a thick, smooth paste.

  4. 04

    Beat the paste vigorously with a wooden spoon or whisk for 5 minutes until it is light and fluffy. Add the at the end.

  5. 05

    Heat the in a deep, heavy pan to a depth of about 5 cm and a temperature of 175°C. Drop in tablespoons of batter and fry for 3 to 4 minutes, turning, until golden and crisp.

  6. 06

    Drain and serve hot, with if you like.

Notes

  • Peeling the beans is tedious but essential for light, pale fritters.
  • Beating air into the paste is what makes them fluffy inside.
  • Add salt just before frying; salting early makes the batter runny.

Nutrition per serving

Calories
460 kcal
Protein
18 g
Carbs
41 g
Fat
25 g

Estimated from the ingredients.

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