● Akara is a popular breakfast cherished in many homes in Nigeria, Ghana and beyond

● Akara can be used as breakfast paired with pap, garri or bread

● TheRadar, in this article, outlines steps to follow to prepare the popular snack

Known among the Yorubas as akara, popular among the Hausas and Ghanaians as kosai, termed bean cake among English speakers, this eminent snack has been a delight of millions of people across generations, especially on the African continent.

This special snack has also been a source of commercial success for vendors who specialise in it and logistics facilitators who deliver it directly to the dining table of those who are unable to prepare it at home.

Sometimes, people who can’t prepare it at home believe that it requires an otherworldly cooking skill and, as such, resort to buying it outside.

That is not the case, however. And to prove this, TheRadar has put together all the steps and ingredients you need to prepare this delicacy. Aspiring vendors and those looking to enhance their recipe will also find this handy. Let’s get right to it.

Nutritional values of akara

But before that, it would interest you to know that akara, which is made from beans, has a high-level content of protein, minerals and fibre. This fibre helps one’s digestive health. The soluble fibre in akara can promote regularity and increase stool frequency. It may also help prevent digestive disorders like acid reflux, haemorrhoids, and stomach ulcers. Other nutritional values include calcium, iron and zinc.

Ingredients needed to prepare akara

A cup of beans
5 scotch bon pepper (ata rodo)
1 big onion
A tablespoon of ground crayfish (dried shrimp)
A teaspoon of salt
A teaspoon of ground dried pepper ( totally optional)
A litre of vegetable oil

Steps to prepare akara

Step 1: soak your beans in a bowl of water

Soak the beans in a bowl of water, cover, and let sit for 5 minutes. This gives them time to soften, making them easier to peel. After 5 minutes, peel off the back and tiny black eye, then rinse thoroughly with clean water.

Transfer to a blender and add your rodo and half a cup of water. Avoid adding too much water so it doesn't get watery. You need a very thick paste to get a perfect result.

Blend until smooth.

Step 2: whisk your akara batter until it's fluffy

Place a pan on the stove and add a litre of oil. Allow it to heat up. While the oil is heating, add salt, ground crayfish, chopped onions, and ground dried pepper to your bean paste. Mix and whisk until it becomes very fluffy.

Step 3: scoop the batter with a tablespoon dipped into the already heated oil.

To fry akara to perfection, it's essential to get the oil temperature just right.

Aim for a temperature range of 350°F to 375°F. To check the oil's readiness, start by simply dropping a small amount of batter into it. If it frizzles and floats, you're good to go!

However, if the batter burns too quickly and turns brown in less than a minute, the oil is too hot, and you should reduce the heat. On the other hand, if the akara turns out greasy, the oil is too cold and hence not suitable for frying akara. Remember you need the oil at a 350°F temperature.

Also, consider using enough oil to allow the batter to float freely and fry in batches to avoid overcrowding the pot.

Allow the oil to reheat to 375°F between batches.

Step 4: serve your akara with any staple of your choice.

When to retrieve fried akara from oil

To confirm if the akara is ready and well cooked, it should be golden brown in colour. Also, check for an even colouration on both sides.

Then, use a slotted spoon to gently lift the Akara. If it feels firm and springy to the touch, it's done.

Pay close attention and observe the akara while it's frying. When it's cooked, the bubbles around it will vanish. Check the edges of the Akara for crispiness.

Your akara balls are ready once they start to float in the oil. Go ahead and remove them from the oil, transferring them into a sieve for the oil to drain.

Serve your crispy akara hot with a side of spicy hot sauce, pepper sauce, pap, bread or garri.

TheRadar Kitchen: How to prepare ofada rice and ayamase sauce

Meanwhile, in a previous report, TheRadar provided a step-by-step outline of how to prepare the famous ofada rice and ayamase sauce.

Ofada rice and ayamase sauce is a Nigerian delicacy common among the Yoruba people in the Southwestern region and beyond.

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