Vegan Nigerian Akara Recipe | Cooking With Jade

Vegan Nigerian Akara Recipe

Vegan Nigerian Akara Recipe


Prep Time 15 minutes
Cook Time 20 minutes
Cuisine Nigerian
Servings 4



  • 2 cups black-eyed peas soaked overnight or for at least 4 hours
  • 1 small onion roughly chopped
  • 1-2 fresh chili peppers optional, chopped
  • 1 teaspoon salt adjust to taste
  • Vegetable oil for frying


  • Drain and rinse the soaked black-eyed peas. Place them in a blender or food processor.
  • Add the chopped onion and chili peppers (if using) to the blender or food processor.
  • Blend the mixture until it forms a thick, smooth batter. You may need to add a little water, a tablespoon at a time, if the mixture is too thick to blend properly.
  • Pour the batter into a mixing bowl and whisk or stir vigorously for a few minutes to incorporate air into the mixture. This step helps to make the Akara light and fluffy.
  • Add salt to the batter and mix well.
  • Heat vegetable oil in a deep frying pan or pot over medium heat. Make sure there is enough oil to completely submerge the Akara balls.
  • Using a tablespoon or your hands, scoop a portion of the batter and carefully drop it into the hot oil. Repeat with the rest of the batter, frying a few Akara balls at a time. Be careful not to overcrowd the pan.
  • Fry the Akara balls for about 3-4 minutes on each side, or until they turn golden brown.
  • Once cooked, remove the Akara balls from the oil using a slotted spoon and place them on paper towels to drain excess oil.
  • Repeat the frying process until all the batter is used.
  • Serve the Nigerian Akara warm as a snack or as a side dish with pap (ogi), bread, or custard.


Calories: 150 | Total Fat: 5g | Total Carbohydrates: 22g | Dietary Fiber: 4g | Protein: 6g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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