Countries 
VEGAN NIGERIAN AKARA
Equipment
- Blender or
food processor - Mixing
bowl - Whisk or fork
- Deep frying pan or pot
- Slotted
spoon - Paper towels
Ingredients
- 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
Instructions
- 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.
Notes
NUTRITIONAL FACTS:
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.
