Akara also known as fried bean cake, koose, bean fritters and acaraje. This is a common breakfast in Nigerian homes. It is vegetarian or vegan, delicious and easy to make. The best akara is fluffy on the inside and crunchy on the outside. Let me show you how to make it.
Akara recipe is quite straightforward and easy with the modern method of peeling beans with blender. Once the beans are peeled, the rest of the steps are easy, and you can make akara in minutes.
I remember back in Nigeria the different types of akara sold. Some are fried in vegetable oil, some in Palmoil, and one is called akara kengbe and it’s fried in Palmoil. Akara goes with almost everything. You can eat with bread, yam, pap, custard. It can also serve as snack or even a light dinner. It is rich in protein.
Bean cakes, also known as bean fritters or akara, are a beloved staple in many cuisines around the world. These savory, fried cakes made from blended bean batter are popular in African, Caribbean, South American, and South Asian cooking. Although bean cake recipes vary between cultures, the basic process of making tender bean cakes with a crispy exterior remains the same. Follow this step-by-step guide to learn how to easily make bean cakes at home that will be better than any store-bought version.
Why Make Your Own Bean Cakes?
While pre-made bean cakes can be convenient, taking the time to make them from scratch results in a better tasting product and offers other advantages:
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Flavor control – Season the batter to suit your exact tastes.
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Texture – Homemade cakes are perfectly crisp on the outside and soft inside,
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Freshness – Enjoy piping hot, freshly fried bean cakes.
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Cost savings – Making them at home costs a fraction of store-bought.
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Nutrition – Use all natural ingredients with no preservatives
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Fun activity – Kids will love helping mix and shape the bean batter.
When you want the ultimate bean cakes, accept no substitutes. Making them yourself truly pays off in terms of flavor, texture, and enjoyment.
Ingredients Needed
The beauty of bean cakes lies in the short, simple ingredient list:
- 2 cups dried beans, soaked overnight then drained
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño or other chili pepper, sliced
- 1 teaspoon cumin
- 1 tablespoon oil for frying
- Salt and pepper to taste
Any small bean like black beans, chickpeas, or black-eyed peas works well. Tailor the flavor profile by adding spices like cayenne, paprika, curry powder, etc.
Step-By-Step Instructions
Follow these easy steps for perfect bean cakes every time:
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After soaking beans overnight, drain, rinse, and drain again. This ensures tender beans.
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In a food processor or blender, combine beans, onion, garlic, jalapeño, cumin and 2-3 tablespoons water. Puree to make a thick, coarse batter.
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Heat 1⁄2 inch oil in a skillet over medium high heat. Use enough oil to shallow fry.
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Drop batter by heaping tablespoons into hot oil. Fry 3-5 minutes per side until browned and crispy.
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Drain finished bean cakes on paper towels. Season with salt and pepper to taste.
That’s it! In less than 30 minutes, you can enjoy a batch of mouthwatering homemade bean cakes.
Choosing the Right Bean
The variety of bean used affects the flavor and texture. Some top choices include:
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Black beans – Smooth, creamy texture
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Black-eyed peas – Earthy flavor, holds shape well
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Chickpeas – Nutty taste,becomes very tender
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Pinto beans – Mild flavor, turns fairly soft
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Kidney beans – Meaty texture, needs longer cooking
Avoid beans with many cracked or split skins which can turn mushy when blended.
Helpful Tips and Tricks
Follow these tips for the best bean cakes every time:
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Always soak beans overnight before using.
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Do not over-puree the batter. It should be coarse.
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Fry in batches to maintain oil temperature.
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Keep batter consistency thick. Too thin results in flat fritters.
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Let cakes drain well on paper towels to absorb excess grease.
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Undercooking leaves an unappetizing bean taste. Fry until crisp and browned.
Serving Suggestions
Bean cakes make a quick, protein-packed snack or meal accompaniment. Here are some serving ideas:
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Sandwich between bread with lettuce, tomato, and cheese for a hearty burger or breakfast sandwich.
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Top with your favorite salsa, guacamole, or hummus for an easy appetizer.
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Serve alongside rice and curry dishes.
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For breakfast, enjoy with eggs any style.
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For a complete meal, serve bean cakes with starchy sides like plantains, cassava, or boiled yucca.
Leftover cakes keep refrigerated for 4-5 days. Reheat in the microwave or oven until hot and crisp.
Flavor Variations to Try
Once mastered, experiment with different seasonings in the batter:
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Italian – Basil, oregano, fennel, red pepper flakes
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Indian – Curry powder, cumin, coriander, turmeric
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Mexican – Cumin, chili powder, cilantro, lime juice
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Thai – Lemongrass, grated ginger, coconut milk
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Caribbean – Jerk seasoning, allspice, scotch bonnet peppers
The possibilities are limitless. Have fun with mixes of spices to put your own cultural twist on this versatile recipe.
Enjoying Bean Cakes Across Cultures
Every cuisine offers its own unique take on bean cakes using traditional beans, spices, and customs. Here are some classic versions to try from around the globe:
Nigeria – Akara – Spicy black-eyed pea fritters
Brazil – Acarajé – Deep-fried black-eyed pea balls
Jamaica – Stamp and Go – Saltfish-filled fritters
India – Medu Vada – Crispy lentil donuts
Mexico – Huaraches – Thick, flat bean cakes
Italy – Panelle – Chickpea polenta fritters
Lebanon – Falafel – Fried chickpea patties
A beautiful bean cake recipe exists for every culture. Try them all to expand your culinary knowledge while enjoying delicious fried delights!
HOW TO MAKE AKARA
*Peel the beans. The easiest way of doing this is by using blender. click to know how to peel beans using blender.
*Blend the peeled beans with the scotch bonnet, bell pepper and onion. You don’t want to add too much water when you blend because you want a thick paste for the akara. Use as little water as possible when you blend.
*Pour the blended beans in a bowl, add maggi cube and salt to taste and mix thoroughly.
If you like the inside of your akara fluffy, then use a mixer and whip for 10 minutes.
*Pour the vegetable, sunflower or palmoil in a frying pan and put on stove. You need it deep fried so make sure you have enough oil in the frying pan.
When oil is heated start scooping in the bean paste. For this i usually use a small cooking spoon which is just slightly bigger than a tablespoon.
To know if your oil is heated enough drop a tiny bit of the paste in the oil. If it floats to the top then the oil is ready .
When a side is done, flip to the other side.
Fry both sides until golden brown. Once done, take out of the oil and pat dry with a paper towel.
Serve with pap (ogi) or custard. It can also be eaten with bread. On this occasion I had mine with pap.
Akara served with pap.
WHAT TO SERVE WITH
Some recommendations on what to eat akara with are
- Put beans that have been peeled in water for up to 6 hours before you blend them. This make blending easier plus it gives fluffier akara.
- Blend with little water. If you have a home blender, put the peppers and onion at the bottom of the blender before adding the beans. That way, they blenish first and give the beans more juice to mix with without having to use extra water.
- Before you fry the bean paste, mix it with a hand or stand mixer until it’s light and fluffy.
WHY IS MY AKARA FLAT
If the batter is too wet, the akara will not rise and may not even hold together in oil. Thats why its important to blend with as little water as possible.
Remove from heat and let cool completely. Then, put leftovers in a ziplock bag, label it, and put it in the fridge for up to three days or the freezer for up to three months.
To reheat, microwave on high for 30 seconds or 1 minute if from the fridge. Frozen will take few minutes longer.
HOW TO MAKE THE PERFECT FLUFFY NIGERIAN AKARA (BEAN CAKE)
FAQ
What are bean cakes made of?
Do they put Maggi in akara?
What does beans cake give to the body?
How long do you bake a pinto bean cake?
Bake in the preheated oven for 45 minutes. Drizzle with a simple confectioners’ sugar icing and garnish with candied cherries and pecan halves, if desired. Your guests won’t believe this is pinto bean cake — with a surprise ingredient in this recipe for spice cake decorated with cherries and pecans.
What is the best way to eat beans?
The best way to eat beans is to first cook them in a large pot of water, about 4 cups of water to every 1 cup of beans. Adding lemon grass or other herbs to the water can improve the flavor. Once beans are cooked the best thing to do is combine them with cooked rice, this is because beans are low in methionine and rice is low in lysine, so combining them makes a more complete protein.
How do you make a sourdough cake with mashed beans?
Stir in mashed cooked beans and vanilla. Sift flour, baking soda, salt, cinnamon, cloves, and allspice together. Add pecans, raisins, and apple to the flour mixture. Stir to coat. Pour flour mixture into the creamed mixture and stir until just combined. Pour batter into the prepared pan. Bake in the preheated oven for 45 minutes.
How do you make fried beans?
It consists of beans that have been soaked and blended to remove the skins, then puréed with red onions, red bell peppers, and habanero peppers. The mixture is then scooped into small portions and fried in hot oil until golden-brown.