Akara: Bean Cake and How to Make It at Home

Akara, also known as bean cakes or bean fritters, is made by blending peeled black-eyed peas with spices, onions, and peppers to create a thick batter that is deep-fried into small balls or patties. Its name varies in different West African countries—Akla or Koose in Ghana and Acarajé in Brazil, highlighting its wide-reaching influence.

In Nigeria, Akara is commonly eaten for breakfast alongside bread or pap (fermented corn pudding) and sold by street vendors early in the morning. It’s often accompanied by hot sauce or enjoyed on its own as a filling snack.

Image from: The Guardian News

Ingredients You’ll Need

• 2 cups dry black-eyed beans (peeled and soaked)
• 1 large onion (chopped)
• 1 habanero pepper or Scotch bonnet (adjust to taste)
• 1 teaspoon salt (or to taste)
• Optional: bouillon powder or crayfish for extra flavor
• Vegetable oil (for deep frying)

Also read: 7 Easy Plantain Recipes You Can Try Today

Step-by-Step Guide to Making Akara

1. Prepare the Beans

• Start by soaking the black-eyed peas in water for 1–2 hours or overnight to soften.
• Peel off the skins, a crucial step for perfect, fluffy Akara. This can be done by rubbing the beans between your hands in water or using a blender/food processor to pulse and then rinsing off the skins.

2. Blend the Batter

• In a blender, combine the peeled beans, chopped onion, habanero pepper, salt, and a splash of water.
• Blend to a thick, slightly coarse paste, not too smooth, as some texture helps create airiness.
• Transfer the batter to a bowl and whisk vigorously for several minutes to incorporate air, making the fritters light when fried.

3. Add Finishing Touches

• Stir in finely chopped onions if you prefer extra crunch.
• Adjust seasoning with salt or optional bouillon.

4. Fry Your Akara

• Heat enough vegetable oil in a deep pan or fryer to 3–4 inches at medium-high heat.
• Using a spoon or your hand, scoop portions of the batter and carefully drop them into the hot oil.
• Fry in batches, turning occasionally, until the fritters are golden brown and crispy on all sides (about 5–7 minutes).
• Remove with a slotted spoon and drain on paper towels.

5. Serve and Enjoy

• Serve your Akara warm with bread ("Akara na bread") for a classic Nigerian breakfast.
• It also pairs excellently with pap, oatmeal, spicy pepper sauce, or is enjoyed as a standalone snack.

Why Akara Is So Popular

• Easy and Affordable: Made with simple ingredients found in most West African homes.
• Versatile: Eaten at breakfast, lunch, dinner, or as a street snack.
• Delicious Texture: Crispy outside, fluffy inside.
• Vegan-Friendly: Made without animal products, suitable for plant-based diets.
• Cultural Significance: Akara is deeply woven into Nigerian food culture and rituals.

Quick Tips for Perfect Akara

• Ensure beans are properly peeled for a smooth batter and good rising.
• Don’t add too much water; a thick batter fries better without disintegrating.
• Whisk the batter well to incorporate air for fluffiness.
• Fry in batches to avoid overcrowding the oil and uneven cooking.

If you’re in the mood to make Akara, you can find all the fresh and authentic ingredients needed to prepare it yourself at L’Afrique Market. With high-quality black-eyed peas, peppers, onions, and more, you have everything to create this beloved Nigerian street food right in your own kitchen.