Crispy deep-fried fritters made from ground black-eyed bean paste seasoned with onions and peppers, a beloved Gambian breakfast and street snack.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: newspaper cone or plate
Garnishes: pepper sauce
Accompaniments: tapalapa bread, hot tea
Instructions
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1
Soak beans overnight, then rub between hands to remove skins. Rinse away loose skins.
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2
Blend the skinned beans with onion, Scotch bonnet, and salt into a thick, smooth paste. Add minimal water.
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3
Beat the paste vigorously with a wooden spoon for two minutes to incorporate air for fluffiness.
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4
Heat oil to 180C in a deep pot. Drop spoonfuls of batter into the hot oil.
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5
Fry in batches for three to four minutes, turning once, until golden brown and crispy.
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6
Drain on paper towels and serve hot with spicy pepper sauce or tapalapa bread.
Did You Know?
The best akara makers in Gambian markets can shape and drop perfectly round fritters into the oil with just a flick of the wrist, producing hundreds per morning.
Chef's Notes
Equipment Tips
- deep fryer or deep pot
- blender
- slotted spoon
Garnishing
pepper sauce
Accompaniments
tapalapa bread, hot tea
The Story Behind Akara
Akara is one of the oldest prepared foods in West Africa, with a history stretching back thousands of years. The technique of grinding beans into a paste and frying them likely originated in the Yoruba regions and spread throughout West Africa along trade routes. In The Gambia, akara became a cornerstone of the morning food economy, with women vendors setting up their frying stations before dawn to serve workers heading to the fields and markets.
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