Akara, also known as bean cakes or bean balls, is a dish made from beans. In Nigeria, it is a common recipe for breakfast. While the Ibo and Yoruba people of south east and south western Nigeria call it akara, the Hausa people in the north refer to it as kosai.
It is a very popular and delicious food sold on the streets. The delicacy is known for its consistency in taste. It is usually eaten with gruel made from millet or corn known as pap (akamu) or custard. Some people also combine it with fried yam and hot sauce or bread.
As much as it is commonly sold on the street by food vendors, most homes and restaurants have incorporated the dish into their menu.
Akara can be fried in palm oil, but one can also mix palm oil with vegetable oil or simply fry with only vegetable oil.
To prepare this recipe, pick and remove bad beans. Soak the beans for five minutes and wash thoroughly to remove the skin from the beans. Blend into a smooth paste with pepper and onions. Then put the mixture into a bowl and add salt, spices and a little water to make it light, gradually stirring with a spoon until you have a thick paste. Heat oil in a large saucepan and deep fry a tablespoon of the mixture, one at a time and turning frequently on each side until they are golden brown.
Drain oil from the akara and serve as a snack, appetizer, breakfast or side dish. Akara is a very versatile dish and also rich in protein, so savour the spicy and healthy flavour of this delicacy.
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