Akara African
Dive into the irresistible flavors of **Akara African**, a cherished West African delicacy made from blended black-eyed peas, aromatic spices, and vibrant peppers. These crispy, golden fritters are a perfect balance of crunch and fluff, thanks to the aerated batter made with fresh ingredients like Scotch bonnet pepper, garlic, and red bell pepper. Akara is not only packed with plant-based protein but also carries a mild, spicy kick that keeps you coming back for more. Fried to perfection and best enjoyed hot, Akara is traditionally served with pap (fermented corn pudding) or fluffy bread, making it a popular breakfast or snack option. Simple to prepare yet bursting with authentic flavor, this recipe highlights the essence of African cuisine in every bite.
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Recipe Information
Ingredients
- 2 cups Dried black-eyed peas
- 1 Small onion, chopped
- 1 Scotch bonnet or habanero pepper
- 2 Garlic cloves
- 1 Red bell pepper, chopped
- 1 teaspoon Salt
- 3 cups Vegetable oil (for frying)
- 0.5 cup Water
Instructions
Rinse the dried black-eyed peas and soak them in water for 6-8 hours or overnight until the skins have loosened.
Drain the soaked beans and peel off the skins by gently rubbing them between your hands. Rinse thoroughly to remove all the skins and any debris.
Transfer the peeled black-eyed peas to a blender or food processor. Add the chopped onion, Scotch bonnet or habanero pepper, garlic cloves, red bell pepper, and salt.
Adding a little water (up to 1/2 cup), blend the mixture until it forms a smooth, thick batter. Scrape down the sides of the blender as needed.
Transfer the batter to a mixing bowl and whisk it vigorously for 1-2 minutes. This will aerate the batter and make the Akara light and fluffy when fried.
Heat vegetable oil in a deep skillet or saucepan over medium heat. The oil should be about 2-3 inches deep and reach a temperature of 350°F (175°C).
Using a spoon or your hands, scoop small portions of the batter (about 1-2 tablespoons) and drop them gently into the hot oil.
Fry the Akara in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes per side, or until golden brown and fully cooked through.
Remove the fried Akara with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
Serve hot as a snack or breakfast, traditionally accompanied by pap (fermented corn pudding) or bread.
Nutrition Facts
Calories |
6778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 736.0 g | 944% | |
| Saturated Fat | 105.2 g | 526% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3189 mg | 139% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 20.9 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1395 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
