Akara

Akara is a type of fritter made from [cowpeas]]; or beans such as black eye peas.

File:Akara balls.jpg

Areas used

• It is found throughout West African, Caribbean, and Brazilian cuisines.
• The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador.

File:Acaraje-Baiana.jpg

Religious food

Acarara serves as both a religious offering to the gods in the Candombla religion and as street food.

Origins

The dish was brought by enslaved peoples from West Africa, and can still be found in various forms in Nigeria, Ghana, Togo, Benin, Mali, Gambia and Sierra Leone.

Recipe

Here is a simple recipe on how to make Akara Ingredients:

• 2 cups black-eyed peas (soaked overnight)
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• Oil for frying

File:Acaraje.jpg

Instructions

1. Drain the black-eyed peas and place them in a blender or food processor. Pulse until they are coarsely ground.
2. Transfer the ground peas to a mixing bowl and add the onion, garlic, salt, cayenne pepper, and black pepper. Mix until well combined.
3. Heat oil in a deep-fryer or large pot to 350°F (175°C).
4. Use your hands to form the mixture into small balls or patties.
5. Carefully place the formed Akara into the hot oil and fry until they are golden brown and crispy, about 3-5 minutes.
6. Drain the Akara on a paper towel-lined plate to remove excess oil.
7. Serve the Akara warm with any dipping sauce you like.

• File:Beans Ball-Akara.jpg
• File:Acaraje-Baiana.jpg
• File:AKARA.jpg
• File:Akara Okpoto 01.jpg
• File:Fried beans cake with pap and milk.jpg

Black eyed peas

• Black-eyed peas are a good source of protein, providing about 7 grams per 1/2 cup serving.
• They are also a rich source of dietary fiber, which can help with digestion and weight management.
• They contain a range of important minerals such as iron, potassium, and magnesium, as well as some vitamins such as vitamin A and vitamin C.

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