Akara II RecipeOrigin: Nigeria Period: traditional |
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Akara is a traditional Nigerian version of black-eyed pea flour pancakes that are either eaten for breakfast, or which are served as a first course or a snack. These are very tasty and always go down well with vegetarian guests. Ingredients:
250g black-eyed peas 
Akara II Preparation:Method:Place the black-eyed peas in a large bowl and cover with plenty of hot water. Allow to soak for at least 3 hours. When the beans have soaked for long enough, remove the shells by gathering a handful of beans and rubbing then together briskly between your hands. Rinse the beans to remove the shucked shells then continue rubbing more beans. This process can be very time-consuming but is well worth the effort. When you are done the beans will be white and devoid of their shells. Drain the beans and add about 100g at a time with 120ml of water to a food process. Blend to a smooth purée and transfer to a bowl. Continue grinding until all the beans have been rendered to a paste. The final quantity of beans will probably be less that 100g, but you should still add 120ml of water. You should end-up with a white and very thick mixture to which you should add the Maggi cube (crumbled), chilli, onion, salt and back pepper. Whisk the egg and add half to the bean mix. Stir well to combine then add the oil to a frying pan and heat until quite hot. Add the bean mixture to the pan by the heaped tablespoon (you should be able to get five or six in a large frying pan without their being able to touch one another. Cook for 5 minutes on one side then lightly dab the top with the remaining egg mixture and turn over. Cook for a further 3 or 4 minutes and serve. |
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