How to make Nigerian Akara like a pro

Akara is one of the most loved street foods and breakfast options in Nigeria. It’s made from beans and fried until golden brown, giving it that crunchy outside and soft, airy inside. 

The key to perfect Nigerian Akara is in how you blend the beans and mix the batter. In this article, you’ll learn how to make Akara step-by-step in an easy way.

1. Choose the right beans

To make Nigerian Akara, you need black-eyed peas or brown beans. These types of beans give the best texture. First, soak the beans in water for about 10–15 minutes to soften them. 

After soaking, peel off the skin by rubbing the beans between your palms or blending them lightly and rinsing. Peeling the beans helps the Akara come out light and fluffy.

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2. Blend with the right mix

Add your peeled beans into a blender. For a smooth and airy batter, add very little water; just enough to move the blades. Also, add onions (which give it flavour), and if you like a bit of heat, add some scotch bonnet pepper. 

Blend until the mixture is smooth and thick like a cake batter. Don’t add too much water or your Akara will soak up oil and be too soft.

3. Whisk for extra fluffiness

After blending, pour the batter into a bowl. This is where the secret lies: Use a spoon or hand whisk to stir the batter in one direction for about 5–10 minutes. 

This introduces air into the batter and helps the Akara puff up when frying. Add a pinch of salt at this stage, but avoid adding it too early as it may make the batter watery.

4. Heat the oil properly

Use a deep frying pan and pour in enough vegetable oil so the Akara can float. Heat the oil until it’s hot but not smoking. To test it, drop a little batter into the oil, if it sizzles and rises quickly, it’s ready. Use a spoon to scoop the batter into the hot oil, making small round balls. Fry in batches so the oil temperature stays even.

5. Fry until golden and drain well

Fry each side for about 2–3 minutes or until golden brown. Turn with a spoon for even frying. Once done, remove the Akara balls and place them on paper towels to drain the excess oil. They should be crispy on the outside and soft inside.

Akara is best served hot with pap (ogi), bread, or custard. It’s a common Saturday morning meal in many Nigerian homes and also a popular choice during fasting periods or vegetarian diets.