How to Make Nigerian Akara: A Crispy & Delicious Recipe

Akara, also known as bean cakes, bean fritters, or Kosai in Northern Nigeria, is a beloved deep-fried snack made from blended black-eyed peas, onions, and spices. This protein-packed delicacy is commonly enjoyed as a breakfast staple alongside pap (ogi), custard, or bread. Akara is not just a Nigerian favorite—it is also popular across West Africa and even in Brazil, where it is called Acarajé.

If you are looking for a crunchy, golden, and flavorful snack, this Akara recipe will be perfect for you. Follow this step-by-step guide to prepare the perfect Akara at home!

Ingredients for Nigerian Akara

To make delicious Akara, you will need the following ingredients:

• 2 cups black-eyed peas (or brown beans)
• 1 medium onion (chopped)
• 2 Scotch bonnet peppers (ata rodo, optional for spice lovers)
• 1 teaspoon salt
• 1/2 teaspoon ground crayfish (optional for extra flavor)
• 1/2 teaspoon ground pepper
• 1/2 cup water (as needed)
• 1 tablespoon seasoning powder (optional)
• Vegetable oil (for deep frying)

Step-by-Step Guide to Making Akara

Step 1: Preparing the Beans

The first and most crucial step in making Akara is peeling the beans.

1. Soak the black-eyed peas in water for about 30 minutes to soften the skins.
2. Using your hands or a blender, rub the beans to remove the skins. If using a blender, pulse for a few seconds to loosen the skins without blending the beans completely.
3. Rinse the beans several times, allowing the skins to float to the top, and drain them off. Repeat until most of the skins are removed.

Step 2: Blending the Beans

1. In a blender, combine the peeled beans, chopped onions, and Scotch bonnet peppers.
2. Add a small amount of water (just enough to help with blending) and blend until you get a smooth, thick paste. Avoid making the batter too watery, as this will affect the texture of the Akara.

Step 3: Mixing and Seasoning the Batter

1. Pour the blended bean mixture into a bowl.
2. Add salt, ground crayfish (if using), and seasoning powder.
3. Whisk vigorously using a wooden spoon or hand mixer. This process incorporates air into the batter, making the Akara light and fluffy.
4. Let the mixture rest for 5–10 minutes.

Step 4: Frying the Akara

1. Heat vegetable oil in a deep frying pan over medium heat. The oil should be deep enough to submerge the Akara balls.
2. To test if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and floats to the top immediately, the oil is ready.
3. Using a spoon, scoop small portions of the batter and carefully drop them into the hot oil.
4. Fry in batches, making sure not to overcrowd the pan.
5. Fry each side for about 2–3 minutes or until golden brown.
6. Use a slotted spoon to remove the Akara from the oil and drain on paper towels.

Step 5: Serving Your Akara

Your delicious Akara is now ready! Serve hot with:

• Pap (Ogi) – A smooth, fermented corn porridge.
• Bread – Akara sandwich (popular as a street food in Nigeria).
• Custard – A sweet, creamy companion to balance the spice.

Tips for the Perfect Akara

1. Use Fresh Beans: Avoid using store-bought bean flour, as it won’t give the same authentic texture.
2. Don’t Overload the Oil: Fry in small batches to allow even cooking.
3. Whisk Well: Beating the batter properly makes the Akara fluffier and ensures a light texture.
4. Maintain Oil Temperature: If the oil is too hot, the Akara will burn outside and remain raw inside. If it’s too cold, the Akara will absorb excess oil and become greasy.

Health Benefits of Akara

Akara is not only delicious but also nutritious:

• High in Protein – Made from beans, it provides plant-based protein essential for body growth and repair.
• Rich in Fiber – Helps with digestion and keeps you feeling full for longer.
• Gluten-Free – Perfect for people with gluten intolerance.

Frequently Asked Questions

1. Can I Store Akara Batter?

Yes! You can refrigerate Akara batter for up to 24 hours. Just whisk it again before frying to maintain its airy texture.

2. Can I Bake Akara Instead of Frying?

While traditional Akara is deep-fried, you can try baking it in a well-greased muffin tray at 375°F (190°C) for about 20 minutes, flipping halfway.

3. Why is My Akara Absorbing Too Much Oil?

This happens if the batter is too watery or if the oil is not hot enough. Be sure to use minimal water and check oil temperature before frying.