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Vegetarian

Akara and bread (Nigerian bean fritter sandwich)

Akara and bread is a Nigerian dish made of black eyed pea fritters tucked into soft bread, for 4 people in 50 minutes, moderate difficulty, at €1.80 per person. The key to success is whisking the batter well so it gets airy and the fritters puff up nicely while frying.

Tonight we're heading to Nigeria with golden bean fritters tucked into soft bread.

Akara and bread (Nigerian bean fritter sandwich)
Total time
50 min
Difficulty
Medium
Cost per person
€1.80
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Spring
The kids
They generally like it

Akara is the kind of fritter that surprises you the first time, crisp outside, soft and almost fluffy inside, with just the right kick from the fresh chili. The bean batter blended with onion, bell pepper and chili gives it a warm color and a mild flavor, brightened by the fresh tomato added right before serving.

This is a dish for an evening when you have a bit of time ahead, especially if you start from dried beans, or a relaxed Sunday with the family. Tucked into soft bread, akara becomes a hearty sandwich that kids love, especially if you leave the chili out of their portion.

The ingredients

4 people

Pantry

  • Dried black eyed peasoften in the pantry 300 g
  • Frying oiloften in the pantry 50 cl
  • Saltoften in the pantry 1 tsp

Fruits and vegetables

  • Onion 1
  • Sweet pepper or red bell pepper 1
  • Fresh chili pepper 1
  • Tomatoes 2

Bakery

  • Soft rolls 4

Allergens Gluten

The step by step recipe

  1. Soak the beans in plenty of water for 2 hours, then rub them between your hands to remove the skins, which float off when rinsed. 2 h

    If you're short on time, well drained canned black eyed peas, patted dry with a towel, work fine, the batter will just be a bit less light.

  2. Blend the peeled beans with the onion, bell pepper, chili, salt and a little water, until you get a thick batter that holds on a spoon.

    Add the water spoonful by spoonful, a batter that's too runny will spread out in the oil.

  3. Whisk the batter vigorously with a fork to aerate it. 3 min

    It should nearly double in volume and turn foamy.

  4. Heat the oil in a saucepan, drop in spoonfuls of batter and fry the fritters until golden on all sides. 12 min

    The oil is ready when a drop of batter sizzles and rises right back up, without smoking.

  5. Drain on paper towels, cut the rolls in half and fill them with fritters and tomato slices.

    Add a bit of chopped chili to the bread for the adults, and leave it out for the kids.

Our tips to get it right

  • Peel the beans thoroughly after soaking, removing the skins makes the batter lighter and the fritters airier once fried.
  • Fry a small test spoonful of batter before cooking the whole batch, so you can adjust the amount of water if needed.
  • Serve the akara right out of the oil, they lose their crunch as they cool and taste much better warm inside the bread.

The variations

  • Swap the red bell pepper for a yellow or green one, the flavor shifts slightly but the texture stays the same.
  • For a milder version for younger kids, remove the seeds from the fresh chili or skip it entirely in their portion of batter.
  • If you're short on time, use canned black eyed peas, well drained and patted dry, the prep goes much faster even if the batter is a touch less airy.

What to serve it with

  • A spicy tomato sauce for dipping
  • Hot ginger tea
  • A fresh cucumber salad

Storage

Cooked fritters keep for 2 days in the fridge in a sealed container. They freeze well once cooled, just reheat them in the oven for a few minutes to bring back the crunch. Avoid the microwave, it makes them soggy.

Questions about this dish

Can you make the akara batter ahead of time?

It's best made right before frying, since it loses air while waiting and the fritters won't puff up as well. If you need to prep ahead, peel the beans the day before and blend the batter at the last minute.

Why didn't my akara batter puff up while frying?

It usually means it wasn't whisked enough or has too much water in it. Whisk it vigorously with a fork for at least three minutes until it nearly doubles in volume.

Can you use a different bean instead of black eyed peas?

Black eyed peas give akara its signature texture, but dried white beans can work in a pinch. The flavor will be a bit different and the batter slightly denser.

How do you know the oil is hot enough to fry the akara?

Drop a small bit of batter into the oil, it should rise to the surface right away and sizzle without smoking. If it browns too fast, lower the heat a little.

How long does it take to make akara with soft bread?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in akara with soft bread?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does akara with soft bread cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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