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!"
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Ready In:




  • 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.

Questions & Replies

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  1. I tried this recipe as written and ended up with sand-sized crumbles of ingredients floating in brown oil. Had to start all over again. Here are suggestions to avoid my misery:<br/>1. If using 1/2 lb of black-eyed peas and a small food processor, you will need to add them in four or so batches of about 1 1/2 cup at a time, add water, process, and transfer to a STRAINER to let water out.<br/>2. After staining, place in bowl, add flour to the mix; blend.<br/>3. After making small balls, roll in flour to firm up before putting in oil!<br/>My 2nd batch turned out pretty good. Good luck.
  2. This is a really a great recipe. I've made akara for years after having had my first one in Nigeria at a New Years eve party. They are great for snacks, appetizers or a substitute for a fattening doughnut. Try adding ground dried shrimp to the batter.



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