Akara is a deep-fried fritter made with bean paste or powder. It is also known as Kosai, bean cake, Acaraje or beanballs. It is typically cooked with black-eyed peas (beans), but many other varieties of beans can be used.
Akara is a popular breakfast dish in Nigeria. It can be eaten as a snack or as a meal, and when served as a meal, it is typically accompanied by pap (akamu, ogi, corn starch paste) or custard. It can also be used as a sandwich filling or in a vegetarian “burger.”
These tasty bean cakes are sold on Nigerian street corners in big frying pans filled with oil. If the Akara seller is good, you will almost certainly notice a long line of people early in the morning eager to buy the hot Akara. It’s best served warm or hot and it’s ideal for vegans and vegetarians.
Growing up, handmade akara was typically cooked on Saturdays. My mother wouldn’t let us buy it on the street corner, so if you wanted Akara, you had to wait until Saturday.
Making Akara used to be arduous but with so many tools accessible now, you can do it in a fraction of the time and with less work.
When grinding the beans, do not add anything; doing so may change the amount of air, resulting in a dense and flat Akara. It can also be made with bean flour; simply follow the same technique but use a little more water.
How to Make Akara With Beans Flour: Ingredients
To make akara from bean flour, you need:
- 4 parts bean flour
- 3 parts water
- Salt to your taste
- Chopped pepper and onions to your taste
How to Make Akara with Beans Flour
Soak bean flour, salt and water for 15 to 30 minutes to allow the flour to absorb and swell completely. Some people use hot water to combine, but I tried it and noticed no difference in the outcomes.
After soaking, whip the mixture for about 5 minutes, until bubbles appear on the surface and it feels lighter and fluffier.
Add the chopped peppers and onions. Stir thoroughly.
Pour an appropriate amount of oil into a pan. If you want the akara to be more spherical, the oil must be deep enough.
If you want flatter cakes, keep the oil shallow in the pan. Heat until very hot, then test the oil’s temperature with a small drop of the mixture.
It should sizzle immediately and float to the surface. If so, begin frying. When finished, the cakes should have a golden brown color.
FAQs for How to Make Akara With Beans Flour
Can I use any kind of bean flour to produce akara?
Yes, akara may be made with any type of bean flour. The most common sort of bean flour is black-eyed pea flour but you may also use brown bean flour or any other bean flour you have on hand.
Can I prepare the bean flour mixture ahead of time and fry the akara later?
It is better to cook the akara right after making the bean flour mixture. Allowing the mixture to remain for an extended period may cause the akara to become soggy and lose its crispy texture.
Can I include other things in the bean flour mixture?
Yes, you can customize the akara by including chopped vegetables or spices with the bean flour combination. Simply pay attention to the consistency of the ingredients to ensure the akara retains its shape during frying.
How long should I cook the akara?
Fry the akara until it turns golden brown on all sides. This usually takes 5-7 minutes, although the time may vary depending on the size of the akara balls and the temperature of the oil.
Can I bake the akara rather than fry it?
While traditional akara is deep-fried, baking is a healthier option. Simply form the bean flour mixture into balls and place them on a baking pan lined with parchment paper. Bake at 375°F for 20–25 minutes or until the akara is golden brown and well cooked.
What can I serve alongside Akara?
Akara can be eaten on its own as a snack or with a side of spicy pepper sauce to dip. It can also be served with other Nigerian meals, such as fried plantains, yams, and pap (akamu).
Are there any other cooking methods for preparing akara?
In addition to deep frying and baking, pan-frying the akara is a lighter option. Simply heat a small quantity of oil in a nonstick pan, then add the bean flour mixture. Cook till golden brown on both sides.
Can I freeze Akara for future use?
Yes, you can freeze fried akara for future use. Let the akara cool completely before transferring it to freezer-safe container omelets in an able plastic bag. When ready to dine, simply thaw the akara in the refrigerator and reheat it in a hot oven or microwave.
Can you make akara without using bean flour?
While traditional akara is made with ground beans, you can vary the texture and flavor by adding sweet corn, chickpea flour or bread crumbs.
How can I know if the oil is hot enough to cook the akara?
To see if the oil is heated enough, drop a small bit of the bean flour mixture into it. If the oil sizzles and rises to the surface, it is ready to fry. If the mixture sinks to the bottom, allow a few minutes for the oil to heat up.
Can I prepare Akara ahead of time and reheat it later?
Akara is best served fresh, although it can be prepared ahead of time and reheated in a hot oven or microwave. Reheating in the oven will help preserve the crispiness of the akara, however, microwave cooking may result in a softer texture.
Can I use the same process to make Akara using ordinary ground beans?
Yes, you can make akara with plain ground beans; however, keep in mind that the consistency may differ when using bean flour. Adjust the water and spice to obtain the desired frying consistency.
