Akara – With Unpeeled Beans

akara - Nigerian - food- breakfast-beans-unpeeled - acaraje - west africa

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.


  • 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)*



  • 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

frying - akara - shape- recipe

  • lift out the akara balls with a slotted spoon and drain on kitchen paper. Repeat the process until everything is fried

Cook - akara - 9jafoodie

  • Serve with bread, garri, ogi(pap) or fried yam. Enjoy!!


  • 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.

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Lose It Nigerian

By |January 30th, 2015|42 Comments


  1. Iya zainab June 6, 2017 at 10:55 am - Reply

    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

  2. Mama funks April 23, 2016 at 9:12 am - Reply

    I’m about to try this recipe! Thanks for posting

    • 9jafoodie
      9jafoodie April 24, 2016 at 8:42 pm - Reply

      You are welcome. Do let me know how it turns out.

  3. chocomilo lokeloke January 3, 2016 at 9:27 am - Reply

    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

  4. Btymols October 16, 2015 at 1:39 pm - Reply

    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

    • 9jafoodie
      9jafoodie October 17, 2015 at 8:01 pm - Reply

      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.

  5. Haddey October 14, 2015 at 7:09 am - Reply

    you are indeed a life saver as I always dread peeling beans !

  6. toyinasojo October 4, 2015 at 4:15 pm - Reply

    If you freeze please remember that you may need to thicken the batter before frying because of condensation.

  7. yvette unoarumhi September 13, 2015 at 11:23 am - Reply

    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

  8. oladimeji26 August 25, 2015 at 2:03 am - Reply

    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?

  9. Tope June 22, 2015 at 7:20 am - Reply

    Wow, just tried this out and it came out wonderful and exactly like yours. Wish I could post the pics. Thanks dear.

    • 9jafoodie
      9jafoodie June 23, 2015 at 7:31 am - Reply

      That’s great! you can share pictures with us on instagram.

  10. Oze June 10, 2015 at 11:15 am - Reply

    Hi, thanks a lot for this! I hardly make akara at home because of the trouble involved. But this is just perfect for me.

  11. Zy April 12, 2015 at 1:07 pm - Reply

    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?

  12. Ireti April 12, 2015 at 7:23 am - Reply

    Time saving and yummy

  13. Taste and Snap April 6, 2015 at 8:23 am - Reply

    This looks delicious!

  14. EJ Ogenyi April 4, 2015 at 9:24 am - Reply

    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!

    • 9jafoodie
      9jafoodie April 4, 2015 at 7:13 pm - Reply

      Thanks for the feedback. I haven’t tried freezing, please let us know how that goes.

      • EJ Ogenyi April 16, 2015 at 7:07 pm - Reply

        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.

  15. Juliet Aloaye March 10, 2015 at 8:59 am - Reply

    Perfect! will try it tonight

  16. Funmi February 2, 2015 at 8:02 pm - Reply

    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….

  17. Mae January 31, 2015 at 5:51 am - Reply

    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.

    • 9jafoodie
      9jafoodie January 31, 2015 at 7:40 am - Reply

      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.

  18. Nemi W (Anemistyle) January 31, 2015 at 3:24 am - Reply

    Looks really yummy! Just out of curiosity, why did you mix palm oil and vegetable oil?

    • 9jafoodie
      9jafoodie January 31, 2015 at 7:41 am - Reply

      To give a more golden color. Vegetable oil alone will result in lighter colored akara.

  19. Titilayo January 30, 2015 at 10:56 am - Reply

    Wow! I’m trying the Akara as soon as I can get some beans. Can’t wait!

  20. Olajumoke Owa January 30, 2015 at 10:19 am - Reply

    So trying the moi moi recipe for breakfast tomorrow!

    Thanks a lot…you is a lifesaver!

  21. Addy January 30, 2015 at 8:42 am - Reply

    Nice one. But i will try the moimoi version tomorrow first.

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