Akara African Recipes

AKARA

Akara image

Akara is a delicious fried snack composed of black-eyed peas originally from Nigeria, but also popular in West Africa and Brazil.

Provided by Mike Benayoun

Time 50m

Number Of Ingredients 6

Ingredients

2 cups dry black-eyed peas
1 Scotch Bonnet pepper ((or habanero pepper), deseeded and chopped (optional))
2 shallots (chopped)
1 beef stock cube (, ground (optional))
½ teaspoon salt
Vegetable oil ((for frying))

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)

Akara (African) image

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

Ingredients

1/2 lb dried black-eyed peas
2 small onions
1 red pepper
salt
white pepper
olive oil
2 ripe tomatoes
1 green pepper
1/4 cup chopped fresh parsley leaves

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

AKARA

Akara image

Provided by Food Network

Categories main-dish

Time P1DT20m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/2 pound dried black-eyed peas
2 onions
1 red pepper
Salt
Ground white pepper
Olive oil
2 ripe tomatoes
1 green pepper
1/4 cup chopped parsley leaves

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.

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