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.

how to make akara with bean flour and eggs

Do you put Maggi in akara?

NO. Akara doesn’t require Maggi, Knoor, Cajun, or Creole seasoning. It doesn’t need nutmeg, thyme, or any of those fancy herbs, spices, and Seasoning. Authentic akara is simple. Add bell peppers, onions, habanero, and salt alongside your beans to make the best Nigerian akara.

How to Make Akara: Nigerian Bean Fritters!

Akara, or beans fritters, is a popular Nigerian savory (vegan) fitter made with beans, mainly black-eyed peas. Akara is a popular street food in Africa and other places as well. It is also called beans cakes, beans balls, koosé, and acarajé. Across most Nigerian cities, you find akara spots in the mornings and evenings. Akara sellers would typically set up their market and start to make/fry fresh akara balls. Akara na bread, which means “akara and bread,” is what most people like to eat them with. Some akara sellers offer pepper sauce on the side if you want it. Also, akara sellers sell fried yams and fried plantains equally. If you’ve never tried akara, which are Nigerian bean fritters, you are in for a treat! This recipe is great!

Though black-eyed peas are notoriously the main beans most people use to make akara, you can also use other types. Growing up, sometimes, my mother would use Nigerian brown beans. You can get these beans from any African store or even Amazon.

how to make akara with bean flour and eggs

AKARA KOOSE WITH BEANS FLOUR | HOW TO MAKE AKARA STEP BY STEP TUTORIAL

FAQ

Can I use bean flour to make akara?

* Combine the beans flour with 1/4 cup water in a blender. * Set a deep pan on medium heat, add in some oil. Heat until oil is hot.

Why is my akara not crunchy?

Use as little water as possible when you puree the beans in a blender. The less water you have, the more crunchy your akara will be.

Why is my akara not floating?

Add salt shortly to the batter/paste that you will be frying. Salt can disarm the leavening agent in the bean paste and cause your akara balls not to rise/float. Additionally, ensure that you are frying them in a big pan that can accommodate them as they rise. Also, make sure that the batter/bean paste isn’t too runny.

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