I am continuing on with the unpeeled beans trend today, this time we are using it to prepare traditional Akara. The moimoi version was extremely successful and those who have tried it have sworn off peeling beans again.
Notice I said traditional,yes, good old deep fried akara. If you prefer not to deep fry the recipe, try our Panfried Akara method #Pankara, it works with unpeeled beans as well.
Ingredients
- 1 cup unpeeled brown beans ( Drum or Oloyin)
- 1 raw hot pepper (Ata rodo) – chopped
- 1/2 of a medium onion – Finely chopped
- Salt – to taste
-
oil for frying (1 part palm oil to 4 part vegetable oil)*
Directions
- Cover beans with generous amount of water and leave to soak overnight.
- Rinse soaked beans. In a blender, combine the beans with 1/3 cup water, Puree to a smooth paste
- Pour the pureed beans into a bowl. add in the salt,chopped pepper and onions. Mix with a rolling pin or electric mixer for 5-10 minutes (this is to incorporate air into the batter and make the resulting akara fluffy).
- Set a deep pan on medium heat, add in some oil.
- Once the oil is hot, scoop 1/2 cooking spoon of batter into oil – you do not want to spread out the batter in the oil, you want to pour batter directly on itself (the way you would pour water into a narrow bottle). Fry on each side until golden brown
- lift out the akara balls with a slotted spoon and drain on kitchen paper. Repeat the process until everything is fried
- Serve with bread, garri, ogi(pap) or fried yam. Enjoy!!
Note:
- The shape of the akara is affected by two factors: thickness of the pureed beans and your method of frying. Shallow frying or watery batter will result in flat akara.
- Palm oil is added to get the more traditional golden color, you can choose to use only vegetable oil
- Black eyed beans may be used if brown beans is not available. There will be some black eye present but the effect is negligible.
So I tried the recipe twice so far. The first time, I forgot the kitchen aid mixer rule to half the time and so it was way too airy, second time much better, got the right consistency, I think but I found that the batter absorbed more oil than I wanted. Please let me know if you have tips.
I have been making akara and moimoi with unpeeled blackeyed peas for many years when I learned about goodness of fibers in United States. Besides the color difference, the taste is the same.
Thank you so much I tried this before I didn’t turn out that great but thanks too you it turn out amazing I can’t wait for my husband break his fast tell me how great they are!!!
Now all I need learn to make moi moi I have failed this recipe loads of times lol one my husbands favourite food thanks again xxx
Aww I am glad. Thanks for the feedback.
I’m about to try this recipe! Thanks for posting
You are welcome. Do let me know how it turns out.
I LOVE YOUR SITE. I always have to wait for my mom to visit from 9ja before I could eat certain meals but THANKS TO YOU. I’M making the difficult foods on my own. God Bless. MUAH
Amen amen amen!!!
My aunt sent me this link abt an 1hr ago…I just tried it for akara. Perfect. Tnx for teaching me this. I will never pill beans again. My question is: Why didn’t the older generation discover this…especially my mom who usually make me pill beans every Saturday morning when I was young. lol
lol… I couldn’t stop laughing after reading your comment. We as Africans tend to like things the harder way. To think it’s even more nutritious this way.
you are indeed a life saver as I always dread peeling beans !
Hahhahhaha…same here
Same here o. I will never go through the stress of peeling beans again. Never
If you freeze please remember that you may need to thicken the batter before frying because of condensation.
Great addition!!! thanks Toyinasojo
hi, I Tried Your Akara Recipe And It Came Out great. Previously my akara did not come out perfect but this time it came out well. Thank you
yeiii!!! thanks for the feedback
I heard akara can be made that will last up to two weeks or even more without losing taste may be with corn or something. Cau u do it?
Wow, just tried this out and it came out wonderful and exactly like yours. Wish I could post the pics. Thanks dear.
That’s great! you can share pictures with us on instagram.
Hi, thanks a lot for this! I hardly make akara at home because of the trouble involved. But this is just perfect for me.
That’s great Oze
Hi 9jafoodie, thanks for sharing. I will surely try it and give my update. But I’m trying to loose weight, how does frying help me?
Hi! you should try our Pan fried akara method, it’s a much better option for weight watchers.
Time saving and yummy
yes indeed
This looks delicious!
it tastes delicious as well
Made this for breakfast this morning and the result was absolutely delicious with Oatmeal. There are only two of us so I froze the remaining batter and will probably use it next weekend. Hopefully it comes out well then because that would be a fantastic make ahead hack.
Thank you for sharing this!
Thanks for the feedback. I haven’t tried freezing, please let us know how that goes.
Hello there, so we ended up re-purposing the akara batter. I ended up going into labor last week and having a baby so frying in the house didn’t seem wise, especially with palm oil.
What I did was defrost the batter in the fridge. Once it was thawed, my mother added bell peppers a couple of eggs and some spices and we “steamed” it in the oven to make moin moin. It was delicious and convenient and I’m sure will work for the moin moin recipes i.e. thaw and steam as needed.
Perfect! will try it tonight
Let us know how it goes
It surprisingly came out well and my family did enjoyed it.thank you for this time saving method,will try the moin moin version soon….
great!
9jafoodie, do you ever use the ground powdered beans? I bought some here in NY, but the instructions are vague and I’m lost on how to use it.
I tried it a very long time ago. I will recommend about 1/3 cup water and 1 egg for each cup of powder if you are trying to make akara. seasoning and frying process will be the same as above.
Looks really yummy! Just out of curiosity, why did you mix palm oil and vegetable oil?
To give a more golden color. Vegetable oil alone will result in lighter colored akara.
Wow! I’m trying the Akara as soon as I can get some beans. Can’t wait!
yeiii.. keep us posted
So trying the moi moi recipe for breakfast tomorrow!
Thanks a lot…you is a lifesaver!
awesome! share your result with us.
Nice one. But i will try the moimoi version tomorrow first.
Sounds good