Why Akara and Pap Are Nigeria’s Ultimate Breakfast Pairing

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As dawn breaks across Nigeria, the irresistible aroma of sizzling Akara wafts through the air, mingling with the comforting scent of warm Pap. This iconic breakfast duo, a staple in Nigeria, isn’t just about starting the day; it’s about savouring a delicious meal that has been cherished for generations. 

It’s a familiar and notable scene to see women setting up their stalls by the roadside, firing up their makeshift kitchens with firewood piles. The crackling flames beneath large frying pans create a lively atmosphere as these vendors expertly fry golden bean cakes, their seasoned paste bubbling in the hot oil.

With each spoonful dropped into the pan, the enticing aroma of Akara spreads, drawing a steady stream of customers eager to savour the crispy fritters. The sight of women working with firewood, expertly managing the flames to achieve the perfect fry, is a testament to the deep-rooted tradition of this beloved breakfast staple. Their warm smiles and skilful hands, alongside the rhythmic crackle of firewood, form an integral part of Nigeria’s morning landscape.

Alongside this bustling scene, the smooth, creamy Pap is served from nearby vendors or family kitchens. The pairing of Akara’s savoury crunch with Pap’s soothing texture creates a breakfast experience that’s both satisfying and comforting. The scene of families gathering around roadside stalls or enjoying breakfast at home reflects a deep cultural connection and a celebration of Nigeria’s rich food heritage, where each meal is a moment of shared joy and tradition.

Akara, often called bean cakes or fritters, starts its journey with black-eyed peas. These beans are soaked overnight, peeled, and blended into a smooth, velvety paste. The magic happens when this paste is whipped into a frothy consistency with onions, peppers, and a hint of seasoning. The mixture is then dolloped into hot oil, transforming into golden, crispy bites with a soft, fluffy interior. The texture contrast is nothing short of divine—a crispy exterior giving way to a tender, savoury centre.

In Nigeria, Akara and Pap is a breakfast staple often enjoyed with a side of spicy pepper sauce or a light salad. Its versatility allows it to appear at breakfast tables, street food stalls, and festive gatherings alike. The sheer simplicity of its preparation belies the depth of its flavour, a testament to the skill and care that goes into each batch.

Pap, also known as Akam or Ogi, is the perfect counterpart to Akara. This fermented cereal porridge is made from maize, millet, or sorghum. The grains are soaked, fermented, and then cooked into a smooth, creamy consistency. The fermentation process gives Pap its distinct tangy flavour, which beautifully complements Akara’s savoury notes. Pap’s rich, velvety texture makes it not just a meal but a comforting embrace on a cold morning. 

Its preparation involves careful stirring to achieve the ideal consistency, ensuring it’s neither too thick nor too runny. Often enjoyed warm, Pap can be sweetened with sugar or honey or flavoured with milk, adding a layer of sweetness that contrasts delightfully with the savoury Akara.

The combination of Akara and Pap is more than just a culinary pairing; it’s Nigerian’s favourite breakfast duo. On weekends or special occasions, families gather around to share this meal, enjoying the savoury crunch of Akara and the creamy smoothness of Pap. Making Akara involves blending, seasoning, and frying—it is often a communal effort involving family members coming together to prepare and enjoy the dish. In urban areas, street vendors offer this dynamic duo as a quick breakfast option, allowing busy individuals to savour this traditional delight even on hectic mornings. The aroma of frying Akara and the sight of steaming Pap create an inviting atmosphere that’s hard to resist.

How to Prepare Akara and Pap

Ingredients

•     2 cups of black-eyed peas (or brown beans)
•     One small onion, finely chopped
•     1-2 Scotch bonnet peppers (Ata rodo), chopped (optional)
•     Salt to taste
•     Vegetable oil for frying

 Method 

Step 1: Prep the Beans

Soak the beans in water for 20–30 minutes to soften the skin. Rub the beans between your hands to remove the skins. Rinse the beans multiple times to separate the skins from the beans, then drain.

Step 2: Blend the Beans

In a blender, add the peeled beans with just enough water to blend into a smooth, thick paste. Ensure the paste is smooth and has a thick consistency. Transfer the bean paste to a bowl and add finely chopped onions, chopped Scotch bonnet peppers, and salt to taste. Mix well to incorporate air, making the batter fluffy.

Step 3: Fry the Akara

 Heat vegetable oil in a deep frying pan over medium heat. Scoop spoonfuls of the batter into the hot oil, carefully not to overcrowd the pan. Fry until the Akara is golden brown on all sides, flipping as necessary. This should take about 5-7 minutes per batch. Remove the Akara from the oil and drain on paper towels to remove excess oil.

Pap (Akamu/Ogi)

Ingredients

•     1 cup of dry corn, millet, or sorghum (or pre-packaged Pap powder)
•     Water (for soaking, blending, and cooking)
•     Sugar or honey (optional)
•     Milk (optional)

Method

Step 1. Prep the Grains (if using whole grains)

Soak the dry corn, millet, or sorghum in water for 2-3 days to ferment. Change the water daily to prevent spoilage. After fermentation, rinse the grains thoroughly and blend with just enough water to make a smooth paste.

Step 2: Sieve the Mixture

Pour the blended paste through a fine sieve or mesh cloth to remove solid particles, collecting the smooth liquid below. Allow the liquid to settle, drain the excess water, and leave the thick, settled paste (your raw Pap).

Step 3: Cook the Pap

Using a bowl, mix the raw Pap with a small amount of cold water to form a smooth paste. Boil some water separately, preferably using a kettle. Gradually pour the boiling water into the Pap paste while stirring continuously to avoid lumps. Continue stirring until the Pap thickens to your desired consistency. If the mixture is thick, you can add more boiling water; if it appears thin, you can cook it a little longer.

Serve the hot Pap in a bowl with sweeteners like sugar or honey and a splash of milk for extra creaminess. Enjoy your Akara and Pap together by placing a few pieces of hot, crispy Akara on a plate alongside a bowl of warm Pap. This combination offers a delightful contrast of textures and flavours, making it a satisfying and comforting breakfast choice.

In conclusion, Akara and Pap are more than just a breakfast combination. This pair brings a perfect balance of texture and taste. From modest kitchen counters to bustling street corners, this duo presents a wholesome delight, providing daily comfort and joy. Whether enjoyed in the cosy embrace of home or shared with loved ones, Akara and Pap deliver warmth and familiarity. They remind us that sometimes, the simplest ingredients, when paired perfectly, can create something truly unforgettable.