Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Beans
Batter
Frying
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; blender; whisk or electric mixer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Soak · About 240 min
- Soak 300 g dried peeled black-eyed peas, 1000 ml water for soaking 4 hours in the fridge, then drain.
Blend · About 3 min
- Blend drained beans with 100 g onion, chopped, 10 g chili, ¾ tsp salt, 120 ml water, adding only enough water for thick batter. Beat 3 minutes to incorporate air.
Fry · About 5 min
- Heat 1000 ml neutral oil to 175°C / 350°F. Fry small spoonfuls in batches 4–5 minutes, turning, until golden and cooked through.
Check: Look for this result: golden and cooked through.
Tips
- Keep batter thick so fritters hold their shape.
- Judge Akara by the texture and doneness signs in its steps. Your pan and heat affect how long Akara takes to cook.
Substitutions
- In Akara, replace peeling whole beans with peeled cowpeas sold for akara.
Storage
- Get perishable Akara into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Akara within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Akara to 74°C / 165°F, stirring or turning it for even heating. When Akara is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Akara close to serving.
FAQ
What matters most when making Akara?
Keep batter thick so fritters hold their shape.
What can I substitute in Akara?
In Akara, replace peeling whole beans with peeled cowpeas sold for akara.
Can I prepare Akara ahead?
Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Akara close to serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
