One of Nigeria's favourite deep fried snack.
Choosing the right variant
Akara can be made with either brown beans, white beans, or light brown beans also known as honey beans. Portions of beans are sold in most Nigerian markets using local measurements like "De Rica cups" or "Paint buckets".
Light brown beans are also known as honey beans. They are the sweetest of all the beans variants and are the most commonly used for preparing akara.
Washing the beans
When the water cools, the skins of the beans can be easily removed. The beans are de-skinned by rubbing them with the hands. This is the washing process, and it continues till all the skins come off.
Getting the skins off
The washing process continues. More cold water is added. At this stage, some of the skins become fully separated from the seeds and float to the surface of the water.
All washed up
Once the beans have been completely washed and all the skins have been separated from the seeds, the next thing to do will be to grind the seeds.
The paste is run through the blender several times till it becomes really smooth.
The glory of grinding beans
The pureed beans is now thick and smooth.
Chopping up your onions
The onions are neatly chopped into tiny pieces and added to the pureed beans.
Chopping up the scotch bonnet
The scotch bonnet is cut into tiny pieces and added to the pureed beans.
Mixing all the ingredients
Every ingredient has been added to the puree and it is thoroughly stirred with a wooden spoon.
Adding the pureed beans to the hot oil
When the oil heats up, the akara is added with a spoon to achieve its round shape.
The akara is fried till it becomes golden brown.
The akara is ready to be served once it turns beautifully brown in the pan.
Best served hot
The akara is taken out of the pan with frying spoons and is now ready to be served.
Eating akara with a sweet loaf of bread is another delicious way to enjoy the meal. Akara, in this instance, serves as a filling for the bread, just like a burger. This is, perhaps, why it is popularly known as "Akara burger".
Curator: Patrick Enaholo
Research: Omotunde Omojola / Emem Akpabio
Photography Supervisor: Omotunde Omojola
Text: Emem Akpabio
Text editor: Munachim Amah
Special thanks to:
© The Centenary Project