Akara (Nigerian Bean Fritters)
Akara is a beloved Nigerian breakfast dish made from fermented and fried mashed beans. Its crispy exterior and soft interior make it a perfect pairing with pap, bread, or yams. This recipe is simple yet authentic, capturing the essence of traditional Nigerian cooking. Whether you're reliving childhood memories or trying it for the first time, akara is sure to delight your taste buds.
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
dried beans (black-eyed beans or brown beans)2cups
onion, chopped1
Scotch bonnet peppers, chopped2
salt1tsp
Water, as needed
Vegetable oil for frying
Nutrition (per serving)
Calories
170.0kcal (8.5%)
Protein
11.5g (23%)
Carbs
30.5g (11.09%)
Sugars
1.8g (3.6%)
Healthy Fat
0.3g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
How to make Akara (Nigerian Bean Fritters)
- Step 1
Rinse the beans and soak them in water for at least 4 hours or overnight.
- Step 2
Drain the beans and peel off the skin. Blend the beans with a little water until smooth.
- Step 3
Add the chopped onion, Scotch bonnet peppers, and salt to the blended beans. Mix well.
- Step 4
Heat vegetable oil in a deep frying pan. Using a spoon, scoop up small portions of the mixture and shape into balls or patties. Fry until golden brown and crispy.
- Step 5
Remove the akara from the oil and place on paper towels to drain excess oil. Serve with your favorite accompaniments, such as pap (akamu), bread, or yams.
Nutrition (per serving)
Nutrition (per serving)
Calories
170.0kcal (8.5%)
Protein
11.5g (23%)
Carbs
30.5g (11.09%)
Sugars
1.8g (3.6%)
Healthy Fat
0.3g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use the right type of beans, as some may not yield the best results.
Adjust the amount of Scotch bonnet peppers to suit your desired level of spiciness.
Don't over-fry the akara, as it can become too crispy or burnt.
Experiment with different seasonings or ingredients to create unique flavor variations.
FAQS
Can I use canned beans instead of dried beans?
It's best to use dried beans for authentic akara, as canned beans may not provide the right texture or flavor.
How do I know when the mixture has fermented enough?
The mixture should have a slightly sour smell and a thick consistency after 1-2 days of fermentation.
Can I make akara without fermenting the mixture?
Fermentation adds a unique flavor to akara, but you can skip it if you're short on time. The fritters will still taste good but may lack the traditional tangy flavor.
What can I serve with akara?
Akara pairs well with pap (akamu), bread, or yams. You can also enjoy it as a snack on its own.
How do I store leftover akara?
Store leftover akara in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to maintain its crispiness.
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia