AKARA: YUMMY BEAN CAKE

 

It’s a cosy Saturday morning, and the sun is just peeking through the windows, casting a warm glow on the kitchen’s wooden countertop where the day’s adventure in flavour is about to begin. The aroma of freshly ground spices fills the air, mingling with the scent of sizzling palm oil in the cast iron pot on the stove. The rhythmic sound of a mortar and pestle crushing garlic and ginger is accompanied by the soft hum of an old radio playing highlife music in the background.

 

On the table, a spread of vibrant ingredients awaits ripe tomatoes, fiery scotch bonnets, lush green spinach, and tender goat meat cuts. With her experienced hands, my mother moves gracefully around the kitchen; her movements are a dance of familiarity and love. She hums a tune, her voice blending seamlessly with the music as she skillfully chops, stirs, and tastes, her eyes twinkling with the joy of creation. I joined her, eager to learn and contribute. She handed me a knife, guiding me to chop and dice the ingredients: my mother’s stories and information about each dish intertwined with our tradition and heritage. Immersed in so much fun, the kitchen becomes a haven of shared memories, laughter, and the promise of a hearty meal.

A large bowl of black-eyed peas sits soaking in water in the kitchen, softening and swelling as they prepare for their transformation. The dehusking process and removing water is the first hint that something special will happen. Once the peas are ready, they are ground into a smooth, creamy paste, the base for what will soon become a delightful treat. The kitchen is filled with the sharp, fresh scent of chopped onions and the spicy aroma of ground peppers. These ingredients are mixed into the bean paste, adding layers of flavour that will come alive in the frying pan. A pinch of salt completes the mixture, balancing the flavours perfectly.

 

As the oil heats in a deep pot, the anticipation builds. Carefully, my mother scoops a spoonful of the seasoned bean paste into the hot oil, each sizzling and bubbling as it hits the surface. The transformation is immediate: from a pale, soft paste to golden, crispy cakes that float in the oil, promising a crunchy exterior and a tender, flavorful interior. Once the bean cakes are perfectly fried, the Akara cakes are lifted out of the oil and placed on paper towels to drain. The sight of them, glistening and golden, is enough to make your mouth water. The aroma wafts through the house, drawing everyone to the kitchen to sneak a taste.

The first bite of Akara is pure magic. The crunch of the exterior gives way to a soft, almost creamy inside, where the flavours of the beans, onions, and peppers fuse in perfect harmony. It’s a simple, complex, comforting, and exciting taste. Akara is more than just a delicious snack; it’s a cornerstone of Nigerian family traditions. For my family, it is often served for breakfast or as a special treat on weekends. It brings people together, creating moments of joy and connection. As our family gathered around the table, sharing stories and laughter, each bite of Akara my mom had made reinforced our bonds of togetherness.

 

Beyond the kitchen, Akara tells a story of heritage and history. Its roots trace back through generations, not just in Nigeria but across West Africa and even Brazil, where it is known as Acarajé. Each region and family has its own take on the recipe, adding unique touches that make each batch of Akara a little different yet always delicious.

 

How to Prepare Akara

Preparing Akara, one of the best street snacks in Nigeria, is made from Beans ( black-eyed peas) and involves several steps. Here’s a detailed recipe

 

    Ingredients

• 2 cups of  Beans (black-eyed peas)
• One small onion, chopped
• 1-2 scotch bonnet peppers, chopped (adjust to taste)
• Salt to taste
• Vegetable oil for frying
• One red bell pepper (for added flavour and colour). Optional

  

Method

Step 1: Soak the Beans

Soak the black-eyed peas in water for at least 2-3 hours or overnight. This will soften the skins and make them easier to remove.

 

 Step 2: Remove the Skins

Drain the soaked beans and rub them between your palms to remove the husks. Add water to the bowl, and the husks will float to the top. Skim off the husks and repeat until most of the husks are removed.

 

Step 3. Blend the Beans

Drain the beans again and place them in a blender. Add the chopped onion, scotch bonnet peppers, and red bell pepper (if using). Blend until you get a smooth, thick paste. You may need to add a little water to help the blending process but be careful not to make the mixture too watery, as this will affect the consistency of the Akara balls.

  

Step 4. Season the Mixture

Pour the blended mixture into a bowl. Add salt to taste and mix well. You can beat the mixture with a spoon or whisk for a few minutes to incorporate air for a fluffier texture.

 

Step 5: Fry the Akara

In a deep frying pan, heat the vegetable oil over medium-high heat. The oil should be deep enough to submerge the Akara balls. Once the oil is hot, use a tablespoon to scoop the mixture and carefully drop it into it. Fry in batches to avoid overcrowding the pan. Fry the Akara balls until golden brown and cooked through, turning them occasionally to ensure even cooking. This should take 5-7 minutes per batch.

 

Step 6: Drain and Serve

Use a slotted spoon to remove the Akara from the oil and drain them on a paper towel-lined plate to remove excess oil. Serve hot with pap (corn pudding), bread, or any preferred dipping sauce, and your homemade Akara is ready!

In conclusion, preparing Akara is about crafting a delicious snack and embracing a rich tradition. Following these steps, you can create golden, crispy Akara balls that are perfect for any occasion. Whether enjoyed alone or with family and friends, this dish tastes of Nigeria’s vibrant food culture and the warmth of shared meals. For those who have tasted it, Akara is more than just food; it’s a cherished memory, a connection to home and heritage, and a golden delight that brings joy with every bite.