Akara is a popular delicacy in Nigeria made from ground Black-eye cow-pea. It is very simple to make and delicious to enjoy. 
Ingredients
Method
NOTE: Avoid frying over high heat, this will quickly brown the balls but leave the inside UN-COOKED.
P.S: To reheat leftovers, warm in the microwave for 30-seconds.
Do you have questions or suggestions? Send me an email (dietbukka@gmail.com)
- 2C cowpea (Soak the dry beans in water for like 1-2hrs, rub vigorously against palms, then wash off skin leaving behind a clean white flesh).
- Habanero pepper to taste
- Onions (1/2 bulb)
- Salt to taste
- Maggi (soy sauce)
- Vegetable oil for frying
Method
- In a food processor/ blender, crush cowpea, pepper, onions into a semi-thick paste.
- Pour paste into a bowl, add in salt, Maggi (soy sauce), little oil and whisk fast to incorporate air (This leaves it Fluffy).
- Heat Oil in a Pan over medium for deep frying.
- Gently scoop paste balls into the hot oil , giving 1 inch space between each balls.
- After like 3-minutes, use a fork to turn them over.
Akara balls on Fire!! - Keep doing this after each 3 mins until both sides are golden brown.
- Drain into a kitchen paper to squeeze out excess oil.
- Serve with hot corn porridge or oatmeal OR enjoy as a snack with Ketchup (It's so yummy).
NOTE: Avoid frying over high heat, this will quickly brown the balls but leave the inside UN-COOKED.
P.S: To reheat leftovers, warm in the microwave for 30-seconds.
Do you have questions or suggestions? Send me an email (dietbukka@gmail.com)
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