Kosai, also known as Akara or Beans Cake, is a popular West African street food made from blended beans and spices, then deep-fried to golden perfection. This recipe provides a detailed guide on how to prepare this savory treat at home, ensuring a delicious and satisfying outcome. Learn how to properly soak, deskin, and blend the beans with scotch bonnet peppers, tattashe, onions, and garlic, then season it with salt, ajinomoto, and black pepper. Enjoy...
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Soak beans for 30 minutes, then remove the skins.
Blend the beans with scotch bonnet peppers, tattashe pepper, onion, and garlic until smooth.
Beat the blended mixture vigorously until light and airy.
Add the eggs, seasoning cube, ajinomoto, salt, and black pepper. Mix well to combine.
Heat the vegetable oil in a deep fryer or pot.
Carefully drop spoonfuls of the bean mixture into the hot oil.
Fry until golden brown on all sides. Remove from oil and drain on paper towels.
Serve and enjoy!
Ensure the beans are properly skinned for a smoother texture.
Beat the mixture well to incorporate air, resulting in a lighter and fluffier Akara.
Maintain the oil temperature to avoid soggy Akara.
What type of beans are best for Kosai/Akara?
Brown or black-eyed beans are commonly used for making Kosai. They provide a good flavor and texture.
How do I prevent Kosai from being too oily?
Make sure the oil is hot enough before frying. Do not overcrowd the pan, and drain the fried Kosai on paper towels.
Can I store leftover Kosai?
Yes, you can store leftover Kosai in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or microwave before serving.
What can I serve with Kosai?
Kosai can be served as a snack or side dish. It pairs well with bread, pap (akamu), or can be enjoyed on its own.
Can I add other spices to the Kosai mixture?
Yes, you can customize the spice blend to your preference. Consider adding ground ginger, nutmeg, or cayenne pepper for extra flavor.
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