Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Black-Eyed Pea | not in our table | 0 |
| Bean | not in our table | 0 |
| Scotch | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups dried black-eyed peas or brown beans
- 3–4 fresh scotch bonnet chili peppers
- 1 medium onion , chopped
- Seasoning cubes
- Salt
- Groundnut oil or palm oil for deep frying
Directions
Pick over the beans to remove any dirt or debris.
Soak the beans in lukewarm water for 30–40 minutes, then drain.
Cover the beans with water and gently rub the beans together with your hands to remove the outer skins. The skins should separate and floats to the water's surface.
Carefully scoop off the floating skins, then drain the beans. To remove any leftover skin or impurities, rinse the beans under running water while swishing them around with your hands.
Transfer the washed beans to a blender or food processor with the chopped onions and scotch bonnet peppers. Add a small amount of water to aid in blending, then blend the mixture until a smooth batter -like consistency is achieved. The batter should be thick but easily pourable.
Pour the batter into a bowl. Add salt and seasoning to taste, and mix well.
Place a deep frying pan or pot over medium heat and pour in enough vegetable oil for deep frying . Allow the oil to heat up.
To shape the akara, take a spoonful of the batter and carefully drop it into the hot oil. Fry the akara until golden brown and crisp, turning once or twice to ensure uniform cooking. This usually takes 2–3 minutes per side.
Serve hot with corn pap, bread, or any other accompaniment you desire.