How to Make Delicious Akara with Bean Flour and Eggs

Akara, also known as kosai or kose, is a popular West African snack made from bean flour and eggs. These tasty bean fritters are a staple street food in Nigeria, Ghana, and other parts of the region. With a crispy exterior and fluffy interior, akara makes for a satisfying finger food any time of day.

While akara is often purchased from street vendors in West Africa, it’s easy to make at home with just a few simple ingredients. If you love falafel, pakora, or other fried bean snacks, akara is a must-try. With the right techniques, you can achieve the perfect crispy-on-the-outside, soft-on-the-inside texture.

This step-by-step guide will teach you how to expertly make akara fritters with bean flour and eggs. Read on to learn everything you need to know!

Overview of Akara

Akara is made from a batter consisting primarily of black-eyed peas or brown beans ground into a flour. This high-protein flour gives the fritters their signature texture. Eggs and spices are then incorporated to enrich the batter before the akara are dropped into hot oil to cook.

In Nigeria, akara are often made with brown beans, while black-eyed peas are more common in Ghana. But both produce deliciously addictive fritters! Beans are soaked, peeled, and ground into a flour to use. This homemade flour can be found in specialty stores or online.

When shaped into small balls or spoonfuls and fried until crispy and golden, the bean batter puffs up into tender, fluffy fritters. Akara is served hot and often dipped in spicy homemade pepper sauce.

Akara Ingredients

Making akara at home is easy because it has a short list of ingredients

• Bean flour – Use black-eyed pea or brown bean flour

• Eggs – Eggs help bind the batter and provide richness.

• Onions – Minced onion adds flavor.

• Scotch bonnets – These provide spicy heat. Habaneros work too.

• Salt & seasonings – For flavor. Use spices like garlic powder and cumin.

• Vegetable oil – For deep-frying the akara to a crispy texture.

• Water – To form the thick, smooth bean batter.

That’s all you need for delicious homemade akara! Now let’s get into the easy method.

Step-by-Step Akara Recipe

Making akara is straightforward with these simple steps:

1. Mix the bean flour & water

In a large bowl, whisk together 2 cups of bean flour and 1 1/2 cups water until a smooth batter forms. Add more water if needed to achieve a thick, smooth consistency.

2. Mince onions & scotch bonnets

Finely mince 1 small onion. Seed and mince 1-2 scotch bonnets depending on desired heat level.

3. Whisk in onions and spices

Add the minced onion and scotch bonnet to the batter. Season with 1 teaspoon salt and desired spices like garlic powder, cumin, or curry powder.

4. Crack in the eggs

Crack 2-3 eggs right into the bean batter. Whisk vigorously to fully incorporate. This helps bind the mixture.

5. Let the batter rest

Cover the bowl and let the batter rest at room temperature for 15 minutes. This allows the bean flour to fully hydrate.

6. Heat oil in a deep pot

Pour 2-3 inches of vegetable oil into a large pot. Heat over medium-high until shimmering but not smoking, 350°F to 375°F.

7. Fry the akara

Carefully drop heaping spoonfuls of batter into the hot oil. Fry in batches without overcrowding. Fry for 2-3 minutes per side until golden brown all over.

8. Drain on paper towels

Transfer cooked akara to paper towels to drain excess grease. Enjoy hot!

That’s all it takes! Now you can enjoy flaky, flavorful akara made right at home. Customize them to your taste by adjusting spice level or mix-ins.

Tips for Perfectly Fried Akara

Here are some tips for achieving the ideal crispy exterior and tender interior when frying akara:

• Maintain oil temperature between 350-375°F

• Allow batter to rest so flour fully hydrates

• Fry in uncrowded batches to prevent sticking

• Flip once so akara brown evenly on both sides

• Fry 2-3 minutes per side until deep golden color

• Drain on paper towels to remove excess grease

• Enjoy akara immediately while hot and crispy

With the proper frying method, your homemade akara will have the perfect contrast of crisp exterior and soft, fluffy interior.

Delicious Ways to Eat Akara

Akara taste delicious on their own hot and fresh from the oil. But here are some popular ways to serve them:

• Dip in spicy pepper sauce or salsa

• Sprinkle with ginger-lime sauce

• Serve in a pita with veggies and yogurt sauce

• Top with avocado slices, tomato, and feta

• Add to a bowl with greens for a protein punch

• Pair with jollof rice or waakye stew

• Stuff into a sandwich with sliced hard-boiled eggs

• Enjoy as a snack, appetizer, or light meal

However you choose to eat akara, their irresistible flavor and crispy bean texture make them hard to stop popping into your mouth. Make a big batch because they go fast!

Storing Leftover Akara

Akara are best enjoyed freshly fried and hot. But you can store leftovers in the fridge for 2-3 days by:

• Letting them fully cool after frying

• Storing in an airtight container

• Separating layers with parchment or wax paper

To reheat, place akara on a baking sheet in a 300°F oven for 5 minutes until warmed through and crispy. They won’t get as crispy as when freshly fried.

Now that you know how easy it is to make akara at home, you’ll be hooked on these moreish West African fritters. Try serving them at your next party for an exotic appetizer everyone will love.