Akara is one of the favorite delicacies of Nigerians, it is popularly called koose or akla in Ghana. It is made from beans deep-fried in oil; palm oil or vegetable oil, some Nigerians preferred the former, others preferred the later. It is similar in nutrient contents to Moi-moi, although moi-moi is richer due to the other ingredients that go into the making.
The making of Akara can be a tedious process if it’s your first time making it, but equally very satisfying. and once you get the hang of it, you can rest assured that you’ll enjoy the process.
So, here’s a step by step guide on how to make Akara directly from beans.
Take time to pick the beans getting rid of dirt or stones.
Peel the outer coat of the beans and then soak for two (2) hours or overnight.
Blend the soaked beans adding pepper onion and crayfish.
Transfer paste a bow and use a hand mixer to mix thoroughly, you can also make use of a stand mixer to whisk the paste for about 5 mins. This can be used to incorporate air properly into the bean’s mixture.
Note These entire steps can be skipped to the point of whisking. This is possible if you have processed bean flour, hence making the process less tedious and faster. Ensure your preferred bean flour is free of preservatives, and a perfect example of such is Avis Best Food Beans flour.
Akara can be enjoyed with pap, bread, or even Garri, with or without a cool refreshing drink on the side to wash it down properly.
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