How to Make Easy Akara Breakfast Recipe

Let’s show you How to Make an Easy Akara Breakfast Recipe.

The process of making Akara is not that stressful compared to other breakfast recipes.
Firstly, the coated beans need to be peeled out; without removing the coat, you may end up not having a good result in your recipe.
However, the only stress I find while making my Akara is peeling the beans; other things are enjoyable to embark on.
The ingredients used can easily be sources in your kitchen. For that reason, make prepare use of your kitchen always to achieve a healthy diet.

Important points to note when making Akara Breakfast Recipe

Follow these and your Akara will turn out great.

  • Use freshly peeled beans.
  • Use a very small quantity of water when grinding.
  • Smoothen the mix with mortar and pestle before frying.
  • Add salt before frying.

Ingredients you need for Akara Breakfast Recipe

You need only 5 ingredients to make Akara:

  • 1 cup of Beans (black-eyed or brown beans)
  • 2 habanero peppers (also chilli peppers)
  • 1 medium onion
  • Salt to taste
  • Vegetable Oil for frying

Tools you will need:

You can use a blender or food processor. In the absence of these two, Mortar and pestle is the answer.

Though using Mortar takes a long time the outcome is always delicious, it ends up having a rough texture, unlike the digestive biscuit.

Preparation of Akara Breakfast Recipe

  • Grind the beans with your blender, make sure you add little water to enable them to grind properly well. The water should be just enough to move the blades of your blender. The less water you add at the grinding stage, the batter will stay together during frying thereby reducing spatter.
  • Set some vegetable oil on the cooker to heat up. The oil should be at least 3 inches deep.
  • Put some of the ground beans into a mortar. This should be the quantity you can fry in one go.
  • Stir the beans puree with the pestle in a continuous circular motion. You need to apply some pressure so that you can energize the particles of the beans puree. This stirring technique releases the gas that will act as a leavening agent to the beans particles, making them rise and somehow stick together.
  • Keep stirring till the ground beans appear whiter and you can perceive its peculiar aroma.
  • Check to make sure the oil is hot. The oil should be hot enough to sizzle but not too hot. If too hot, the Akara will spatter as soon as the beans batter hits the oil.
  • Once the oil is hot, add the onions and pepper to the beans puree in the mortar. Stir well.
  • Add salt to your taste and stir again; you should always add salt just before scooping the bean mixture into the oil. If salt stays in the mixture for extended periods of time, it will destroy the leavening property of the beans. This property is what makes the Akara float in the oil and prevents splatter during frying.
  • To fry the Akara, scoop the mixture with a tablespoon and slowly pour this into the oil. Dipping the spoon a little bit into the oil helps reduce spatter.
  • Fry the underside till brown and flip to fry the top side too. When the Akara balls are brown all over, remove and place in a sieve lined with paper towels.

Serve Akara with Akamu, Custard, Agidi, or Bread.

Preparation of Akara may seem like rocket science but with practice, you will perfect this recipe. If you do not get it right the first time, try again. Everybody has the same first-time experience with making Akara.

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