Akara refers to buns that are made of black-eyed beans or Nigerian brown beans. In West Africa, akara is usually eaten as a breakfast dish, along with akamu (corn meal). This tasty dish is perfect for vegetarians.

Preparation time: 25 minutes

Cooking Time:  20 minutes

Serves: 4

Ingredients

250 grams of black-eyed beans or Nigerian brown beans

Salt to taste

1 scotch bonnet pepper or as needed

1 medium onion

2 Seasoning cubes

1 tablespoon of ground Crayfish (Optional)

2 cups of vegetable oil for frying

Directions

Clean, peel and wash beans in cold water.

In a food processor or kitchen blender, blend the beans, onions and peppers together with a little water. Blend until the mixture turns into a paste.

Pour this mixture into a bowl and add salt, seasoning cubes and optional crayfish.

Stir the mixture with a wooden spoon into a smooth consistency.

Heat oil in a separate pot on a medium heat for about 2 mins.

Using your hands or a scoop, mold or scoop the mixture into the pan and fry until the akara is golden brown.

Drain the excess oil off on kitchen towel.

Note: You can buy already peeled beans from the supermarket or follow the steps below to peel your beans.

Sort, clean and add your beans into a blender with about a cup of water.

In a food processor or kitchen blender, blend the mixture for about one minute to crack the beans open.

Pour the chopped beans into a large bowl and add enough water to cover the beans.

Stir the beans until the skins or top layer float.

Strain the skin and the black eye of the beans using a colander until the inner beans seeds are separated from the skin and eye. You may have to change the water a few times until the beans are completely separated from the skin.

Ida