I remember growing up and eating akara almost every day for breakfast.
|Prep time||Cook time||Ready in||Yields|
2 hours 20 min
Serves four people
- 2 cups dried black-eyed or brown beans (you can also use mung beans or lentils)
- 1/2 large onion, peeled and chopped (optional)
- 1 tablespoon red chilli or black pepper, ground (optional)
- salt, to taste
- peanut or canola oil for frying
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- Soak beans in a large bowl of water for 10 minutes. Drain the water and place the beans in a food processor.
- Pulse/break briefly until beans are slightly broken.
- After breaking, pour the beans back into the bowl and add water. Peel the skin/black eye by rubbing the beans with your hands.
- Sift skins, and continue the process until all the skins/black-eyes are removed. Soak for a further 5 minutes or until the beans increase in size.
- Put the peeled beans into the processor. Add about 1/4 cup of water. Grind into a smooth paste.
- Pour the bean paste the the bowl. Add onion, salt, and pepper, and mix until the paste appears lighter, and you get a consistency that is not too thick or too light.
- Preheat oil in a frying pan or deep fryer, then scoop the mixture with a tablespoon and pour into the oil to fry.
- Keep stirring to release gas from the beans. This will make the mixture rise and float when frying.
- When the balls are light brown/done, remove and place on a paper towel-lined plate.
- Serve alone or with custard, akamu (fermented corn starch or millet), or with a spicy dip.
Tips for Excellent Akara Balls
- To increase the chances of the bean paste sticking together when frying, do not add anything when grinding the beans.
- Avoid adding too much water when grinding the beans.
- Do not add the salt until you are ready to fry, because it will affect the leavening agent in the beans and make it go flat when frying.