I am loving the thought of Akara and ogi for breakfast these days. And that is because I can freeze my ground beans. The ease of making Akara even on week days is a relief. When I am looking for other week day quick Nigerian breakfast recipe options I turn to , yam and egg stew or semolina pancake . Some other option for having Akara in the morning is to make a lot at ones and heat up . Sometimes I ask my sister to make extra so I can save time in the kitchen. So guess what, cooks like me also like to take breaks from time to time from the kitchen.
One of the secrets of having nice texture Akara is how much air you beat into it. If you do not have a food processor to do the job then your arms will do :). These days with food processors you can save time beating in air in a mortar. Enjoy Akara week days and weekends.
How to make Akara ?
- 2 cups brown Beans
- 1/2 teaspoon Dry Pepper
- 1 Seasoning cube
- 1/2 small Onion(sliced)
- 3 tablespoons Water
- Salt to taste
Method for making Akara
- Soak and peel the beans to remove the outer skin
- Blend beans into a thick smooth paste. You may have to take the beans to a commercial blender in your neighbourhood if beans is too hard for your kitchen blender. A food processor also blends well. You can freeze the paste until ready to use. Make sure to thaw properly before use
- Next add the salt, pepper , water , seasoning and whip to incorporate air
- The paste should be creamy and drop off the sppon when it has been properly whipped. The reason why your akara could ‘scatter’ in the oil is when you have not whipped well. I use a food processor to get this part of the process done. Some people use a pestle and mortar whilst others use their hands.
- Heat up oil in a deep pot. Akara requires deep fat frying just like puff puff.
- Scoop some bit into a bowl add few slices of onion , mix well
- Using your hands or a spoon drop small balls in the oil and fry turning to get the golden brown color all over
- Serve warm with Ogi( corn pap)