By Mama Deborah
Effizzie Kitchen
Akara is a delicious West African snack made from blended black-eyed peas, onions, and spices, then deep-fried into golden, crispy fritters. It’s especially popular in Nigeria and Ghana. Here’s how to make it:
Ingredients:
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2 cups black-eyed peas (peeled)
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1 small onion (chopped)
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1-2 scotch bonnet or habanero peppers (adjust to your heat level)
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Salt (to taste)
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Seasoning cube or bouillon (optional)
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Water (just a little – see below)
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Vegetable oil (for deep frying)
Instructions:
1. Soak and Peel the Peas
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Soak the black-eyed peas in water for a few hours or overnight.
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Rub them between your hands to remove the skins, then rinse repeatedly to wash the skins away.
(You can also buy pre-peeled ones to save time.)
2. Blend the Batter
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In a blender, combine the peeled peas, chopped onions, and peppers.
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Add just a tiny bit of water—enough to help it blend smoothly but still thick.
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Blend until smooth and thick (like a thick pancake batter).
3. Season the Batter
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Pour the batter into a bowl.
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Add salt and seasoning to taste.
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Whisk the batter well to incorporate air—this helps make the akara fluffy.
4. Heat Oil and Fry
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Heat vegetable oil in a deep pan (enough to deep-fry).
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Use a spoon to scoop batter and drop it gently into the hot oil.
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Fry on medium heat until golden brown, flipping as needed.
5. Drain and Serve
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Remove akara from oil and drain on paper towels.
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Serve hot with pap (ogi/akamu), bread, or as a side.
Tips:
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If the batter is too watery, the akara will break apart. Keep it thick.
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Be careful with pepper—it adds flavor but can be intense!
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Some people add a little crayfish or chopped green onions for extra taste.
Eat with Custard, bread,Pap or even Garri too enjoy to the fullest!
