WE KNOW THAT NIGERIANS ARE HARDLY ABOUT SCRAMBLED EGGS AND TOAST.
Bean Cakes popularly known as "Akara" is dear to the hearts of Nigerians and we if we could, we would call it is a citizen. Usually eaten with bread and a side dish of oats, pap or custard, it was mostly breakfast dedicated for Saturdays. At mine it was more like a ritual, while the men went jogging (always wondered why only them went), the women stayed home and prepared it with custard.
Side Note: I only ate the insides of akara.
Akara (bean cake)
1 cup peeled beans
1 raw chilli pepper
2/3 tspn salt
3 Tspns chopped basil
1/4 cup chopped cooked shrimp (optional)
oil for frying
- Combine the beans with 1/4 cup water in a blender.
- Puree the mixture to a smooth paste
- Pour the pureed beans into a bowl and add in the salt, chopped pepper and onions.
- Mix for 5 minutes with a whisk or mixer. This is to incorporate air into the batter.
- Set a deep pan on medium heat, add in some oil.
- When the oil is hot, scoop 1/2 cooking spoon of batter into oil. You do not want to spread out the batter in the oil, you want to pour batter directly on itself (the way you would pour water into a narrow bottle).
- Fry on each side until golden brown .
- Lift the akara balls out with a slotted spoon and drain on kitchen paper towels.
- Repeat the process until everything is fried
- Serve with bread, garri, Akamu/ogi(pap) or fried yam. Enjoy!!
Note: The shape of the Akara is affected by two factors: thickness of the pureed beans and your method of frying. Shallow frying or watery batter will result in flat Akara.
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