Akara, like other foods, can be simply or richly prepared. The simple and plain is to merely add salt (or Maggi) to the ground beans. While you can add as much optional ingredients as you like to make it rich. However adding too much ingredients could impact the Akara from gelling and cause it to crumble in the hot oil.
• 1 cup of Beans (red or black-eyed)
• 1 medium-size Red bell pepper
• 1 medium-size yellow onions
• 1 (or 1/2) habanero
• 1 Roma tomatoes
• 3 eggs
• 1 cup of oil (vegetable, corn, canola, or olive)
• Spices (salt, seasoning salt, thyme (or Italian seasoning, beef or shrimp bouillons)
• A 12-18oz frying pan
Step One: De-Peeling the Beans
- Soak the beans in a large bowl for about 5 minutes. This softens the beans and enables the skin to easily peel off.
- Pour beans in a blender (might have to do this twice or thrice depending on the size of your blender).
- Use low (and slow) speed to blend. A swirl or two is okay. Note: if you use high and fast speed, the blender will chop the beans into smaller pieces that will be hard to handle later.
- Pour into another large bowl.
- Repeat 1-4 until all beans is done.
- This process de-peels the skin off the beans.
Step Two: Blending the Beans
- Add the de-peeled beans into a blender
- Add 1/2 of the onion
- Add 1/2 of the red bell pepper
- Add 1 habanero
- Add 1 Roma tomato
- Add 1/4 cup of water into the blender; not a lot, just enough to aid the smooth blending of the beans.
- Blend till smooth. Smoothness will depend on the power of your blender.
- Repeat 1-7 until all beans is blended.
- Pour a cup and a half (12 oz) of oil into the frying pan
- Heat till slightly hot
- Use a scoop and scoop the ground mixture, scoop at a time, into the oil leaving space between scoops.
- Fry over medium heat
- Use a spatula and flip over once slight-to-dark brown (your choice) being careful not break the round form of the Akara.
- Remove from hot oil once both sides are fried to your desired color
- Repeat till all mixture is done.
Your Akara is ready to enjoy.
Best eaten alone, with porridge (ogi), or with bread slices.