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** Akara Recipe Tips **

The following are all you need to know about how to make akara:

1. Do use freshly washed beans if you can. Akara made with these taste better than those made with beans flour. Refrigerated or frozen beans is a no-no. I tried it and everything spattered in the vegetable oil.

2. Do use a mortar and pestle to smoothen the beans puree and evoke the gas that will act as a leavening agent in the Akara. This helps the Akara float in the oil and stay together during frying.

3. Do add salt just before you fry the Akara. If you add salt too early and leave the beans puree to sit, it destroys the leavening property of the beans and your Akara will spatter once it hits the hot oil.

4. Do add as little water as possible when grinding the beans. You have the opportunity to add more water after smoothening with the mortar and pestle. The thicker it is at the time of smoothening, the better. In Nigerian markets, the operators of the heavy duty blenders do not even add water to the beans. But with a home blender, this is not possible but add water sparingly.

Ingredients for Akara Recipe
- 1 cup of Beans (brown or black-eyed)
- 1 small onion
- 2 habanero peppers
- Salt to taste
- Vegetable Oil for frying

Video of how to remove beans coat:
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Background Music:
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