Akara

Ingredients

• 3 cups brown beans
• 1 teaspoon salt
• 1/2 small small onion
• 3-4 scotch bonnet pepper/atarodo

Instructions

1. 1

   Pick the beans to get rid of stones, debris and dirt. If using peeled beans, skip to step 5.

2. 2

   Add enough water to the beans and let it sit for 10 minutes.

3. 3

   After 10 minutes, peel the beans using your hands or a food processor.

4. 4

   To separate the beans from the chaff, add water until the chaff floats, then pour through a sieve to remove the peels. Repeat this process until your beans is completely clean.

5. 5

   Allow the beans soak for 6-8hours or overnight in the fridge (see note).

6. 6

   Transfer your beans into a blender, add a little water and blend until smooth.

7. 7

   Once smooth, transfer to a bowl and whisk with a mixer, whisk or wooden spoon for about 7-10minutes until it becomes light and fluffy. Be careful not to overmix.

8. 8

   Chop your pepper into tiny bits using a knife or food processor .

9. 9

   Season the whisked beans to taste with salt and add the chopped pepper and onion into batter.

10. 10

    Whisk for another 1-2 minutes until the ingredients are fully incorporated

11. 11

    In a pan, heat up your cooking oil and scoop in your batter using a spoon or a small scoop and fry on medium/ low heat until golden brown. If you love the tiny crunchy bits at the bottom like me, drop in a few tiny balls into the batter and scoop up when golden brown.

12. 12

    Remove the akara and transfer to a bowl or plate lined with paper towel to absorb excess oil.