COPPER🇧🇯 Benin
Akara recipe
Crispy and fluffy bean cakes, perfect for snacking!
Ingredients
- 200 g black-eyed peas
- 1 onion
- 1 bell pepper
- 1 scotch bonnet pepper
- 1 tsp salt
- 500 ml vegetable oil
How to make Akara
- Soak 200 g of black-eyed peas in water for 4 hours, then drain them well.
- Chop 1 onion, 1 bell pepper, and 1 scotch bonnet pepper before blending.
- Blend the soaked peas with the chopped onion, diced bell pepper, scotch bonnet pepper, and 1 teaspoon of salt until smooth.
- Heat 500 ml of vegetable oil in a deep pan over medium heat until it shimmers.
- Scoop about 2 tablespoons of the batter into the hot oil.
- Fry the batter until golden brown on both sides, about 4-5 minutes total.
- Remove the akara from the oil and drain on paper towels.
- Serve warm as a snack or appetizer.
What is Akara?
Akara is a traditional dish from Benin, cooked in a pan, and takes about 30 minutes from start to finish. It is built around black-eyed peas. The recipe below uses 6 ingredients and is written out step by step.
How long does Akara take?
At 30 minutes it is quicker than 97% of the 588 dishes in Copper's atlas. Copper's atlas has 5 dishes built on black-eyed peas. The method runs to 8 steps, the longest being 4 minutes.
Any tips for making Akara?
Ensure the oil is hot enough for crispy results.
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