Akara - Fried Bean Balls

AfricanChiquito no.1 · Oct 30, 2007 , 06:02 PM

Peel off the skin of the beans and rinse thoroughly until the beans are skin-free
Rinse again
Soak beans in hot water for about 30 minutes to soften
Blend beans with chopped bell pepper, chopped onions, scotch bonnet pepper, and everything else adding small amounts of water as needed
Blend until a smooth thick paste is formed
Stir the paste continuously for about 10 -15 minutes (optional) – this step I noticed, introduces some air bubbles into the mixture and makes the Akara a little softer
Heat the oil until really hot – test (the Akara should bob to the surface and bubble on the sides when spooned into the oil)
Using a tablespoon, add the mixture in small balls to the oil
Dot not overcrowd the pan, otherwise the akara will get really soggy
Fry until golden brown
Do not allow the oil to get too hot – adjust temperature as needed (you know the oil is to hot when the akara turns golden brown, but does not cook on the inside)
Then flip to the opposite side
Wait for that side to turn golden brown
Bring out and leave to cool
Enjoy warm Akara, with Akamu, Custard, or freshly baked bread.

mulan · Oct 30, 2007 , 10:22 PM

Yummy, thanks...

Just mii · Oct 31, 2007 , 02:42 PM

Nice one but here's a little modification:

Ingredient no. 2: One needs a big size onion. Beans and Onions bring out the best in each other. For a family-size serving 2 or 3 is great, ground and chopped.

Instruction 5: Thickness is important, otherwise, the beans will scatter in the oil.

Instruction 6: Stirring isn't optional. 15 minutes may be exceeded. This do have great effect on the paste. The longer the better.

Instruction 7: Oil must just be hot ( Instruction 11 is very right).

Highly nutritious and very good with hot pap on a cold morning!

Alexa · Nov 2, 2007 , 07:26 PM

Akara has an effect on me.Whenever I make it,I'm unable to eat it but if someone else makes it,I eat until I drop.Been trying to figure out why.Love it though.

I like the olive oil in lieu of vegetable oil,I never thought of that.

Marin · Jan 16, 2009 , 11:22 AM

You can buy already peeled(and dried) beans in Finsbury park and I'm sure many other locations in London. My husband loves akara and moin-moin- the peeled beans have been my saving grace. We got a 5kg Bag last time. All you need to do is to soak the beans until its very soft - me I soak it overnight as I don't want it to spoil my blender - and voila, you can go ahead and blend it with your choice of ingredients and make your moin-moin or akara.

ekundayo · Jun 23, 2009 , 05:00 AM

eh?? What is this about peeling dried beans? I peel my beans after soaking all night, the skin pop right off...I put them in blender with a little water and then let sit in a bamboo strainer so any excess water drips out. I like to put hot peppers, plenty salt and red bell pepper. In brasil we slice open the akara and put bean paste, okro paste, hot pepper sauce and dried shrimp inside...delicious...

liloldlady · Jun 23, 2009 , 12:30 PM

Originally Posted by ekundayo

eh?? What is this about peeling dried beans? I peel my beans after soaking all night, the skin pop right off...I put them in blender with a little water and then let sit in a bamboo strainer so any excess water drips out. I like to put hot peppers, plenty salt and red bell pepper. In brasil we slice open the akara and put bean paste, okro paste, hot pepper sauce and dried shrimp inside...delicious...

No vex, is this a Brazilian modification of the traditional akara?... ie do the native Brazilians eat akara, as part of their cuisine, or is this a Nigerian being creative with their akara.

I do know that Brazil, is a country with the 2nd largest population of indegenous blacks, in the world.
second only to Nigeria...so I am curious, if some of the culinary traditions from Africa, survived the middle passage.

mulan · Jun 23, 2009 , 07:49 PM

LilOlady,

I ate at a Brazilian restaurant once and was surprised at the familiarity of the menu, beans, okra, yam, etc. A Yoruba guy in our group pointed out that some of the names of the dishes were actually in a variation of the Yoruba language...

MrsChocT · Jun 23, 2009 , 07:59 PM

I don't know if it's just me but I find it easy to peel beans. I don't even soak it in hot water, cos there isn't any need to.A few minutes and I'm done. I add crayfish and some smoked fish........and off course I love akara with pap..yum o!

Madam SLB, why u no take me with you to that Brazilian eatery?

mulan · Jun 23, 2009 , 09:04 PM

SNB,

Seeing as your name is so similar to that of somebody I know, maybe that was the mix-up?

I envy you your ease in peeling those pesky things that always break my nails before I finish...

liloldlady · Jun 24, 2009 , 11:49 AM

I have eaten akara in Ibadan, lagos, all over the east.
but the one I seemed to love the most is the one I ate in the North.

does anybody know what they add to theirs that could make it different.
the only discernible difference, I could think of, is the size.
their 'kose' was in really small balls, unlike the humongous sizes we tend to have in the east.

about peeling beans.
I soak for 3mins, no more, so that, only the skin is softened and losened, but the main seeds don't soften and swell. and pulse in a blender. no more than maybe 20seconds at a time.
For about 500g of beans (ie 1lb) do it in about 3-4batches.
then rinse the dislodged skin out with lots of water, over a strainer to catch any non-skin escapees.