Learn How to make One of Nigeria Famous Street Snacks – AKARA

Paul | January 1, 2024 | Nigeria | No Comments

Akara is a popular Nigerian street food made from black-eyed beans or any Beans and spices. It’s a delicious deep-fried bean cake that is crispy on the outside and soft on the inside. Here’s a simple recipe to prepare Nigerian Akara:

Nigerian Akara Recipe:

Ingredients:

2 cups white beans or any good brown beans (peeled and dehulled)
1 medium-sized onion
1-2 scotch bonnet peppers (adjust to taste)
1 teaspoon ground crayfish
Salt to taste
Vegetable oil for frying

Instructions:

Prepare the Black-Eyed Peas:

Soak the beans in water for at least 4-6 hours or overnight to soften them.

Peel the Beans:

After soaking, peel the skin off the black-eyed peas. Use a blender to help remove the skins. Add water to the black-eyed peas, blend briefly, and then pour into a bowl. The skins will float to the top, allowing you to discard them or you can wash the traditional way with your hands.

Prepare Other Ingredients:

Finely chop the onion and scotch bonnet peppers.

Blend the Black-Eyed Peas:

In a blender, combine the peeled black-eyed peas, chopped onions, and scotch bonnet peppers. Blend until you get a smooth, thick batter.

Add Seasonings:

Pour the blended mixture into a bowl. Add ground crayfish and salt to taste. Mix well to incorporate all the ingredients.

Fry the Akara:

In a deep pot or a deep fryer, heat vegetable oil for deep-frying.
Test the oil by dropping a small amount of batter into it. If it sizzles and rises to the top, the oil is ready.
Using a tablespoon or your hands, carefully drop spoonfuls of the batter into the hot oil. Fry until the Akara turns golden brown, flipping as needed for even cooking.

Drain and Serve:

Once the Akara is golden brown and crispy, remove it from the oil and drain on paper towels to absorb excess oil.

Serve Warm:

Serve the Akara warm as a snack or breakfast item. It can be enjoyed on its own or with a side of pap, bread, or as part of a meal.

Tips:

Akara is often served with a side of pepper sauce or a spicy dip.
To make the process easier, you can use a food processor or a blender with a bit of water to achieve the right consistency.

Enjoy your homemade Akara!

Moi Moi is a popular Nigerian steamed bean pudding made from blended peeled beans, onions, and various spices. It is a versatile dish that can be served as a main course or as a side dish. Here’s a basic recipe for making Nigerian Moi Moi:

Nigerian Moi Moi Recipe:

Ingredients:

2 cups peeled beans (black-eyed peas)
1 medium-sized onion
2-3 red bell peppers
2-3 scotch bonnet peppers (adjust to taste)
1 cup vegetable oil
2 tablespoons ground crayfish
2 stock cubes or seasoning cubes
Salt to taste
Optional: boiled eggs, cooked fish, or diced vegetables for filling

Instructions:

Prepare the Beans:

Soak the peeled beans in water for at least 4-6 hours or overnight to soften them.

Peel the Beans:

After soaking, peel the skin off the beans. You can use a blender to help remove the skins easily. Add water to the beans, blend briefly, and then pour into a bowl. The skins will float to the top, allowing you to discard them.

Prepare Other Ingredients:

Chop the onions, red bell peppers, and scotch bonnet peppers. You can adjust the number of scotch bonnet peppers based on your spice preference.

Blend the Beans:

In a blender, combine the peeled beans, chopped onions, red bell peppers, and scotch bonnet peppers. Blend until you get a smooth, thick batter.

Add Seasonings:

Pour the blended mixture into a bowl and add vegetable oil, ground crayfish, crumbled stock cubes, and salt. Mix well to incorporate all the ingredients.

Prepare the Wrappers:

If using traditional wrapping, cut banana leaves or aluminum foil into squares and fold them into cone shapes to form a mold for the Moi Moi. Alternatively, you can use heatproof bowls or ramekins.

Fill the Wrappers:

Pour the Moi Moi batter into the prepared wrappers or molds. If you like, you can add boiled eggs, cooked fish, or diced vegetables to the batter.

Steam the Moi Moi:

Place the filled molds in a steamer or a pot with a steaming rack. Steam for about 45 minutes to 1 hour or until the Moi Moi is fully cooked. You can test for doneness by inserting a toothpick into the center; it should come out clean.

Serve:

Allow the Moi Moi to cool slightly before serving. Enjoy it on its own or as a side dish with rice, bread, or pap.

This Moi Moi recipe is a basic guide, and variations exist based on personal preferences and regional differences. Feel free to experiment with additional ingredients and seasonings to create your unique version.

Explore How to Make Pap Also Known as “Akamu” – One of Nigeria Well Known go to Breakfast Option

“Pap,” also known as “ogi” or “akamu,” is a traditional Nigerian fermented cereal pudding made from maize, sorghum, or millet. It is a popular breakfast dish and can be served as a porridge or a side dish. The preparation of pap involves a fermentation process that gives it a distinct sour taste. Here is a basic recipe for making Nigerian pap, along with variations:

Basic Nigerian Pap (Ogi) Recipe:

Ingredients:

2 cups of maize, sorghum, or millet (choose one)
Water
Banana or Plantain leaves for wrapping (optional)
Sugar, milk, or honey for serving (optional)

Instructions:

Selecting the Grain:

Choose maize, sorghum, or millet, depending on your preference.

Cleaning and Soaking:

Rinse the grains thoroughly to remove any dirt or debris.
Soak the grains in water for about 6-8 hours or overnight.

Grinding:

After soaking, drain the water from the grains.
Grind the soaked grains into a smooth paste using a blender or a grinding mill.

Fermentation:

Transfer the ground paste into a bowl and leave it to ferment for at least 24 to 48 hours, depending on the ambient temperature. The mixture should develop a slightly sour taste during fermentation.

Cooking:

Boil water in a pot.
Mix the Dried fermented paste with very small cool water to form a very thick mixture
Gradually add the boiling water into the thick mixture, stirring continuously to prevent lumps.
Continue stirring and cook over medium heat until the pap thickens to your desired consistency.

Serving:

Serve the pap hot with sugar, milk, honey, or any other preferred toppings.

Variations:

Ogi Baba:

This variation uses a combination of maize and sorghum or millet, creating a unique flavor profile.

Pap with Akamu:

Some regions refer to pap as “akamu.” The preparation is similar, but the name may vary.

Pap with Oatmeal:

Combine oatmeal with the grains for a nutritious twist.

Pap with Millet:

Make pap solely from millet for a different taste and texture.

Pap with Guava Leaves:

Some variations involve using guava leaves during the fermentation process to add a distinct aroma.

It’s important to note that the specific steps and ingredients can vary across regions and individual preferences. Feel free to experiment with different grains and toppings to suit your taste.