HOW TO MAKE NIGERIAN AKARA: SOFT AND FLUFFY AKARA | SISI JEMIMAH

black-eyed peas

🥗Healthier: chickpeas

💰Cheaper: split peas

Chickpeas provide similar texture with lower calories.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor while being healthier.

Soak white beans for about 3 hours until soft enough to peel.

Use a food processor to pulse the beans with a little water until the skins fall off.

Peel the remaining skins by hand in the sink after processing.

Transfer the peeled beans into a blender and add just a little water to create a thick batter.

Blend the beans until thick and fluffy, avoiding too much water.

Blend onions and scotch bonnet peppers in a mini food processor (or bell peppers if desired).

Incorporate air into the bean batter by mixing for about 10 to 15 minutes using a stand mixer, hand mixer, or whisk.

Add the blended pepper and onions, salt, and dissolved stock cubes to the batter and mix thoroughly for another 5 minutes.

Heat vegetable oil in a pan for frying.

Scoop the batter into the hot oil using a spoon or ice cream scoop, ensuring equal sizes.

Dip the spoon in cold water to help release the batter better.

Avoid overcrowding the pan to maintain oil temperature.

Fry until golden brown, about 6 to 7 minutes, then flip and fry for another 3 minutes.

Transfer fried akara to a colander or paper towel-lined tray to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level: