Storage & reheating
Best eaten fresh and hot. The raw paste keeps 1 day refrigerated; whisk again before frying. Fried akara reheats well in an air fryer or oven.
Snacks & sides
Nigerian Akara
Crisp golden bean fritters with a light, fluffy interior — the classic Saturday morning breakfast with pap. Whipping air into the bean paste is what makes akara light instead of dense.
Ingredients
- 400 g Peeled beansMama’s Pride Beans (Peeled) · £5.99
- 1 OnionNot currently stocked
- 1 Scotch bonnetNot currently stocked
- 500 ml Vegetable oil, for fryingPantry staple
- SaltPantry staple
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Estimated ingredient basket total: £5.99
1 of 1 shoppable ingredients in stock. Pantry staples and unstocked items are excluded.
View basketMethod
- 1
Soak the peeled beans for 10 minutes and drain.
- 2
Blend with the onion, Scotch bonnet and very little water into a thick, smooth paste.
- 3
Whisk the paste vigorously with a wooden spoon or hand mixer for 3–4 minutes until pale and airy — this is the secret to light akara. Add salt last.
- 4
Heat the oil to 170°C (a drop of paste should sizzle and rise immediately).
- 5
Drop spoonfuls of the paste into the oil and fry for 3–4 minutes, turning, until deep golden brown.
- 6
Drain on a rack or kitchen paper and serve hot with pap, custard or bread.
