Akara

West African black-eyed pea fritters

Origin: West Africa (Nigeria, Benin, Ghana)

From the journey of Beans.

Akara (also called kosé in Hausa and Yoruba, or acarajé in Brazil) is a West African dish of fried black-eyed pea fritters, crisp, golden, and savoury, eaten as a breakfast food or street snack throughout West Africa. The dish originated among the Yoruba people of southwestern Nigeria and spread throughout West Africa and, through the transatlantic slave trade, to Brazil and the Caribbean, where it became known as acarajé (in Salvador, Bahia) and is a centerpiece of Afro-Brazilian religious and culinary culture. Acarajé in Brazil is prepared and sold by Baianas, women in traditional white dress: and is considered sacred in the Candomblé religion, offered to the deity Iansã. This direct culinary link between Nigeria and Brazil is one of the most vivid examples of how the transatlantic slave trade carried not just people but their food traditions across the ocean. In Nigeria, akara is a classic breakfast food, sold by street vendors and eaten with ogi (corn porridge) or pap. The fritters are light, crispy, and deeply savoury.

Ingredients

Main

250 g dried black-eyed peas, soaked for 4 hours or overnight

Aromatics

1 small onion, roughly chopped

Spice

1 scotch bonnet or habanero chilli (or ½ for less heat)

Seasoning

1 tsp salt

Liquid

2 tbsp water, approximately

Frying

500 ml palm oil or neutral oil, for frying

Method

Peel the soaked black-eyed peas by rubbing between your palms, floating the skins off in a bowl of water, and draining. Repeat until most skins are removed. Drain well.
Blend the peeled peas, onion, chilli, salt, and water together in a food processor or blender until very smooth: smoother than you think necessary. The batter should have no visible graininess.
Transfer the batter to a bowl. Beat vigorously with a wooden spoon or electric hand mixer for 3–5 minutes, incorporating air. The batter will lighten in colour and increase slightly in volume. This step is what makes the fritters light and fluffy.
Heat the oil in a deep heavy pan to 175°C / 350°F. Using a spoon, drop rounded tablespoons of batter into the hot oil. Fry in batches for 3–4 minutes, turning once, until deeply golden and cooked through.
Drain on paper towels and serve immediately while hot and crisp.

Notes

Akara is best eaten fresh and hot: the crust softens quickly. In Nigeria, they are eaten for breakfast with ogi (a smooth fermented corn porridge) or with pap. In Brazil as acarajé, they are split and filled with shrimp vatapá (a spiced shrimp paste). A simpler serving option is hot sauce and a soft bread roll. Palm oil is the traditional and most authentic frying medium, giving the fritters a distinctive orange colour and slightly earthy flavour.

The Gastrographer

Name: Akara
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: West Africa
Ingredients: 250 g dried black-eyed peas, soaked for 4 hours or overnight; 1 small onion, roughly chopped; 1 scotch bonnet or habanero chilli (or ½ for less heat); 1 tsp salt; 2 tbsp water, approximately; 500 ml palm oil or neutral oil, for frying

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Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control