Akara - Egg infused (Nigerian style)

Use a blender to blend beans with one cup of water on low speed for 30 seconds to separate the beans from the skin.

For a traditional procedure, pour one cup of water into your bowl of beans , , soak for 2 minute and rub them together with your hands until the chaff is separated. You can use mortar and pestal. Add your dry beans with small water into mortar, add small water and use pestal to rub in a circular motion. Remember not to pound

Sieve out the beans chaff, add clean water, and repeat the process until all the beans are skin-free.

In a bowl, add your skin-free beans without water. Cut your washed onions into big chunks and add your washed peppers.

Add the beans, onions, and peppers to a blender with 1 cup of water and grind until very smooth. The mixture should be thick, not too runny or too thick.

For an optional preference, you can chop the onions and coarsely grind the peppers separately. Mix them into the smoothly blended beans later.

Pour the blended mixture into a deep bowl and turn it with a wooden turner for 3minutes.

Add half a teaspoon of salt, a seasoning cube (optional), and the egg. Mix properly for 3-5 minutes using a whisk or wooden turner.

Heat up your oil in a frying pan.

Scoop the mixture with a deep spoon and gently drop it into the hot oil. Make sure not to overcrowd the pan.

Fry until the Akara is golden brown.

Remove from the oil and place on a paper towel to drain excess oil.