HOW TO MAKE AKARA (Bean Cake)

if you grew up in a Nigerian home just like me, I’m sure you might be familiar with the routine of maybe pap, oat or custard with Akara on Saturday mornings. I once tried making akara by myself at home, but guys, it was horrible. It just went flat like pancakes🥺😅. Well, I didn’t give up, I went ahead to learn how take the best akara. So guys, don’t worry, I gat you covered, I will take you through the process carefully.

This almos always the usual in every Nigerian home I visited. But I loved it anyways. This is a good option for eating beans if you don’t like beans just like me.

This is a favourite breakfast “almost finger” food for many Nigerians. Usually at the crack of dawn, on a street corner, or junction an Akara seller, is set up with the sweet smell of fried Bean cake in the air. “Akara” is Yoruba for bean cake and originates from the western part of Nigeria among the Yorubas but is now eaten widely across Nigeria.

INGREDIENT

• Beans
• Habanero pepper
• Red bell pepper 
• Onion 
• Salt 
• Stock cube
• Water 
• Vegetable Oil 

PREPARING AKARA

• Soak the beans in water for about 15 minutes until the skin is swollen.
• Wash the beans with the purpose of removing the skin, and do this repeatedly till the skin is removed. Use a sieve for better removal. 
• Then blend or ground the beans, with the red bell pepper, habanero pepper, salt, bouillon powder, and crayfish.
• Pour the pudding into a large bowl and Add the onions.
• In a wide pan, pour some oil. Using a spoon, scoop up Akara in batches and put in the oil.
• Turn the Akara to avoid browning on only one side. 
• Remove the Akara from the pan and allow it to cool or eat while hot.

Akara can be served with bread, pap, or custard. There are a couple of other breakfast or lighter foods you can try out e.g Yamarita, Plantain chips, and Gizdodo.