Akara is a delicious and easy-to-make place based African food that is made from black-eyed peas, peppers, onions, and spices. Akara balls also called black eyed peas fritters in English are light and fluffy on the inside with a slightly crispy exterior.
If you are looking for a tasty and satisfying snack that is also vegan and vegetarian-friendly, you should try my akara recipe. Read along and find out how to make this Nigeria breakfast staple at home by following my detailed instructions.
Easy Akara recipe.
What is Akara? this is a traditional African dish that is popular in Nigeria, Ghana, and other West African countries, as well as in Brazil, where it is known as acarajé. It is a deep-fried snack made from puréed black-eyed peas, peppers, onions, and salt.
You will also hear it called akla or Koose in Ghana. All these names mean one and the same thing.
While Akara is a popular Saturday or Sunday breakfast in Nigeria, it is also a very popular street food, and is usually served with various accompaniments, such as bread, pap, oatmeal, custard, hot sauce, Garri or vatapá (a creamy shrimp and cashew paste).
Why we love this recipe
Easy: May not be quick, but it’s easy to make: All you need are some basic ingredients that you can find in any grocery store or market, such as black-eyed peas, peppers, onions, and salt, that’s it! It is important to note that making akara hasn’t always been easy but modern equipment like the blender and mixer has made it a lot easier than when I was growing up.
Akara is nutritious: Black-eyed peas are rich in protein, fiber, iron, folate, and other vitamins and minerals. They are also low in fat and calories, and loaded with plant based protein to keep you full. They can help lower cholesterol and blood pressure. Peppers and onions add some antioxidants, vitamin C, and flavor to the dish.
They’re incredibly tasty: Akara has an irresistible savory, beany flavor that’s hard to stop eating. The contrast of the soft interior and crunchy exterior is highly addictive.
Are Akara and Moi Moi the same?
Akara and moi moi are both dishes made from pureed black-eyed peas, but they have different cooking methods and textures.
While Akara is a deep-fried bean cake, moi moi is a steamed or baked. bean pudding. Akara is crispy and fluffy, while moi moi is soft and moist.
You need 4 basics ingredients for Akara while Moi Moi requires much more ingredients. While both dishes taste delicious and are enjoyed with Pap, bread or garri, they have a different flavor profile.
Fun fact: Akara or Acaraje as it’s popularly called in Brazil was brought to Brazil by the West African Slaves.
Ingredients
Black eyed peas
Pepper
Salt and or bouillon powder.
Oil for deep frying
How to make Nigerian Akara balls in easy steps
Full recipe in the card below
Pick dirt from beans even if the brand you have has been precleaned it doesn’t hurt to double check?
Peel the beans with a blender alternatively you can use beans powder pre peeled beans sold in the store.
Soak peeled beans overnight or for 2 hrs
Blend then Transfer to a stand mixer or use s hand mixer. Beat with the whisk for about 5 mins with a stand mixer and about 8 mins with a hand mixer.
Fry till golden brown
How to serve akara
While akara is popularly served with a variety of food, Akara can be served on its own as a snack or appetizer. Below are some of the ways these fluffy balls are served.
Bread: In Nigerian it is enjoyed with agege bread. You can make sandwiches with bread slices, wraps with tortillas or even an akara burger using my homemade Hawaiian sweet rolls or this quick brioche bun recipe.
Pap, custard or oatmeal: This is the most popular way to serve this Nigerian breakfast staple. Pap is a porridge made from fermented corn or millet. It is also known as ogi, akamu, or koko in different parts of Africa. Custard is simply flavored corn starch. Oatmeal porridge-from oats and milk. You can serve akara with any of these porridge dishes for a hearty and filling breakfast. Sweeten with some sugar, honey, or fruit.
Pepper sauce or stews: Enjoy this with pepper sauce like this African pepper sauce and peanut sauce it also goes well with Nigerian red stew.
How to store leftovers and make ahead instructions
Akara can be made ahead and stored in the refrigerator in a paper towel lined air tight container for up to 3 days. It can be frozen for up to 3 weeks. To store, let it cool down completely before storing.
To reheat from the refrigerator, pop into that microwave on a microwave safe plate and reheat at 30 secs intervals till warmed through. If frozen, let it thaw in the refrigerator overnight before warming it up in the microwave.
You can reheat akara in the oven or air fryer. To reheat in the air fryer, transfer to the air fryer basket. Set temperature to 350°F (180°C) and reheat for 4 to 6 mins flipping halfway through Feel free to add more time as needed.
FAQs
Unfortunately you can’t use canned black eyed peas for this recipe.
While Black-eyed peas are the most traditional and common beans to use for akara, honey beans or brown beans work perfectly.
If looking to try other bean varieties, you may be able to make something similar to akara with kidney beans, white beans, or chickpeas. However, I would imagine that the texture and flavor of the akara will be different.
Yes you can use black eyed peas bean flour. Since bean powder is made from dried beans, you will need to rehydrate the beans first.
Start with 1 cups of bean flour to 1 ½ cup of water. Blend with onions and peppers. Then whisk till incorporate air before frying.
Akara can be fried with any tasteless oil. While it is usually friend with vegetable oil or canola oil. It is also fried with palm oil to give it some color and unique flavor.
Best tips to make the best akara
- Take time to sift through the beans to ensure you have no dirts.
- Soak the beans for 1 to 2 hours to make it easier for the blender to blend the beans.
- Blend with as little water as possible. When mixing, you can add more water if needed. Too much water will make the akara flat. Unlike moi moi, akara balls don’t need a lot of water.
- Incorporate air: Do not skip the whisking step. It incorporates air into the batter which makes the akara fluffy.
- Do not overcrowd the oil. Fry in batches. Remember to flip the akara to the other side for even cooking.
- Transfer to a paper towel lined dish to catch excess grease after frying.
More Nigerian breakfast ideas
With a delightfully soft interior and crispy exterior, akara are a must-try African staple. Made with nutritious beans, these fritters are also budget-friendly and simple to prepare. Follow this easy step-by-step recipe for perfect akara you can enjoy as a snack, appetizer, or accompaniment anytime. Don’t wait to give these moreish fritters a try!
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Love,
Chichi
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Watch how to make Akara Balls
Akara recipe (How to make fluffy Akara Balls)
Akara is a delicious and easy-to-make place based African food that is made from black-eyed peas, peppers, onions, and spices. Akara balls also called black eyed peas fritters in English are light and fluffy on the inside with a slightly crispy exterior.
Ingredients
- 2 cups Dry uncooked Black eyed peas (cleaned, peeled and soaked for 1 -2hrs)
- 1 habanero pepper
- 1 large onion (cut up for blending)
- 1 teaspoon Salt or bouillon (More to taste)
- ¾ cup of water
- 3 cups Canola Oil ( for deep frying )
Instructions
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Using a tray, sift through the beans to remove any dirt. Rinse beans in water then start rubbing them in between your palms to remove the skin. (See note 5 on how to do this with a blender ) When the skin is peeled and all that skins drained off, soak the beans for 1 to 2 hours.
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Transfer the soaked beans into the blender, add the onion, pepper and ¾ cup of water and blend till smooth.
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Scoop batter into the bowl of a stand mixer with the whisk attached.
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Add salt then whisk the batter for about 6 mins to incorporate air into the mixture.
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While you are whisking the batter, heat up the oil for frying.
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When the oil is hot, scoop the batter into the oil with your hand be careful not to let your fingers touch the hot oil. ( see note 4 below for how to know if the oil is hot enough) Alternatively you can scoop the batter quarter cup by quarter cup. Do not crowd the pan.
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Fry till golden brown. Remember to flip the Akara to the other side so that the Akara balls brown evenly.
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Transfer to a frying basket lined with kitchen paper towel to absorb any excess oil.
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Serve and enjoy.
Serving Suggestions:
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Serve Akara with pap, make a burger or sandwich with bread, enjoy with Garri or on its own. You will find detailed pairings in the blog post.
Notes
- Soaking the beans softens it and makes it easier for your blender For best results, you need to use a powerful blender.
- DO NOT SKIP THE WHISKING STAGE.
- If you don’t have a stand mixer you can use a hand mixer or a whisk. You can also stir batter in a circular motion continuously with a spatular.
- Oil temp test; put a slice onion in the oil if it bubbles and comes up immediately, then the oil is ready to fry for the Akara. The oil needs to be hot enough or else the akara would absorb too much oil.
- Work in small quantities, a cup at a time. Transfer washed beans to the cup of the blender, add water about 4 inches above the beans. Use the pulse button to pulse 3 to 5 times. Transfer the pulsed beans to a large bowl, then repeat the process for the rest of the beans. Then add more water to the beans in the bowl, decant to remove the peeled skin (chaff). Rinse and repeat till all the skin has been decanted.
Nutrition
Calories: 180kcalCarbohydrates: 33gProtein: 12gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 339mgPotassium: 446mgFiber: 10gSugar: 6gVitamin A: 36IUVitamin C: 4mgCalcium: 41mgIron: 4mg
This recipe was first published in May 2018. It was updated to include more helpful tips and answers to commonly asked questions. Recipe remains the same.
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