AKARA
Akara
Akara
My mommy used to make this for us all the time when we were little. It’s vegan and makes a great slider filling between a Hawaiian roll or agege bread!
Check out the Instagram tutorial in our highlights!
Yield: 15-16 servings (approximately 65 x 1 ounce fritters)
PREP IT!
For Akara:
1 pound dry Black-eyed peas, soaked overnight and peeled (peeling is optional but you’d end up with black specks from the skin in your akara fritters if you don’t peel. If you decide not to peel, blend an extra 2-3 minutes or until batter is smooth)
4 Habanero, fresh, optional
1 Red bell pepper, fresh, medium
1 Yellow onion, fresh, large
1 tablespoon Baking powder
2 tablespoons Taste Tutor Seasoning 101
1 tablespoon Bouillon, any flavor
3 sprigs Green onion, sliced
Vegetable oil, for frying
For Ata Din Din:
3 tablespoons Red palm oil
4 teaspoons Taste Tutor Seasoning 101
2 tablespoons Taste Tutor Jollof Seasoning
2 teaspoons Taste Tutor Pepper Soup Seasoning
1 teaspoon Cameroon pepper
2 teaspoons Thyme, dried
1 tablespoon (or large cubes) Chicken bouillon
2 teaspoon Crayfish
1 teaspoon Locust bean (Iru)
1 cup Stew base
¼ large Roasted red bell pepper, diced small
4 large Habanero peppers (depending on your desired spice level)
MAKE IT!
For Akara:
In a blender, puree black eyed peas, habanero, red bell pepper, onion, baking powder, Taste Tutor Seasoning 101, and bouillon paste for 10-15 minutes or until smooth and airy. Add a little bit of water 1 tablespoon at a time, if needed to blend smooth.
Gently fold sliced green onions into batter.
In a large pot, pan, or fryer heat vegetable oil to 350F, over medium high heat. Scoop a rounded spoon full of batter into the hot oil. Fry fritter 1 minute and 30 seconds per side or until batter is cooked through. Oil temperature will reduce as you add more batter. For even cooking, allow oil to come back up to 350F before adding a new batch of fritters.
Enjoy hot with your favorite hot sauce or pepper sauce.
For Ata Din Din:
In a small pot, heat red palm oil over medium high heat.
Add Taste Tutor Seasoning 101, Taste Tutor Jollof Seasoning, Taste Tutor Pepper Soup Seasoning, Cameroon pepper, thyme, chicken bouillon, crayfish, and locust beans until toasted.
Add stew base, roasted red bell pepper, and habanero. Fry until no water is present and oil begins to bubble to the surface.
Enjoy immediately or store refrigerated for up to 2 weeks.
Peel soaked beans by rubbing them between your palms to loosen the skins. Repeat this motion until all the skins are loosened. Or you can use a blender…
Peel soaked beans by pulsing them in a blender to loosen the skins. Repeat pulsing until most of the skins are loosen being careful not to blend the beans into a puree. Pour the beans out into a bowl.
Pour water into bowl to allow bean skins to rise to the top.
Pour the water containing the loose skins off. Repeat until most to all the skins have been rinsed off.
Peeled beans
Blend ingredients until smooth.
Fry 1 minute and 30 seconds per side
Akara
Reheat leftovers: in the oven on 350F until warmed through.