Akara Food
AKARA
Steps:
- Soak black-eyed peas overnight in a large pot of water.
- Drain and add water again to cover.
- Loosen black-eyed beans skins by rubbing the beans between your hands. Alternatively, you can speed up the process by putting the beans in the food processor with just a little water and pulsing briefly 3 to 4 times.
- Transfer the beans to a food processor. Add about ¼ cup (50ml) of water for every 2 cups of beans. Puree until smooth and creamy. You may need to add a little more water to reach the right texture. Add hot pepper and shallots and blend again.
- Put the bean paste in a bowl and mix well. Season to taste and mix again.
- In a large pan, heat vegetable oil to 370F/190C. Form balls of paste with a spoon and carefully dip them into the pan. Fry until browned evenly on all sides.
- Place on a dish lined with paper towel. Serve hot alone or with a dipping sauce.
AKARA (AFRICAN)
Recipe from the Food Network. States that this is a traditional Nigerian dinner. You have to plan ahead (to soak the beans), but otherwise it comes together quite quickly. And it's vegetarian to boot!
Provided by januarybride
Categories Beans
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Soak peas overnight in lots of water. Drain. Peel the outside skin from the peas.
- In a processor, pulse the 1 onion and red pepper to coarsely chop. Add soaked peas and puree to a paste. Transfer to a bowl and using a whisk, whisk the mixture adding salt, white pepper and just a little soaking liquid -- not too much as the mixture needs to retain its shape for frying.
- Using an ice cream scoop, form into balls about the size of a ping-pong ball. Drop into a pot of hot olive oil, heated to 360 degrees F. Fry until golden brown. Remove to paper towel-lined plate. Season again with salt and pepper.
- Make a quick dipping sauce by pulsing 2 seeded tomatoes, 1 onion, 1 green pepper and some parsley in food processor. Add olive oil and season with salt and pepper. It should be a little chunky, but smooth enough to stick to the fried akara.
Nutrition Facts : Calories 232.3, Fat 1, SaturatedFat 0.2, Sodium 17.7, Carbohydrate 43.1, Fiber 8.6, Sugar 9, Protein 14.9
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- Grind the beans with your blender making sure you add as little water as possible. The water should be just enough to move the blades of your blender. The operators of the heavy duty grinders in Nigerian markets don't even add water when grinding beans for Akara.
- Set some vegetable oil on the cooker to heat up. The oil should be at least 3 inches deep.
- Put some of the ground beans into a mortar. This should be the quantity you can fry in one go.
- Stir the beans puree with the pestle in a continuous circular motion. You need to apply some pressure so that you can energize the particles of the beans puree.
- Keep stirring till the ground beans appears whiter and you can perceive its peculiar aroma.
- Check to make sure the oil is hot. The oil should be hot enough to sizzle but not too hot. If too hot, the Akara will spatter as soon as the beans batter hits the oil.
- Once the oil is hot, add the onions and pepper to the beans puree in the mortar. Stir well.
- Add salt to your taste and stir again. Salt should always be added just before scooping the beans mixture into the oil. If salt stays in the mixture for extended periods of time, it will destroy the leavening property of the beans.
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