Akara
Akara
Ingredients
onions: 1 1/2 27
cowpeas: 1 1/2 29
fats and oils: 4 29
water: 1 29
pepper: 1 27
salt, table: 1 31
onions: 1 1/2 27
cowpeas: 1 1/2 29
fats and oils: 4 29
water: 1 29
pepper: 1 27
salt, table: 1 31
Dish Type: Side Dish
Difficulty: Easy
Cooking Time (minutes): average (30 minutes - 2 hours)
Steps
1. Beat air into the cowpea paste with a whisk or beater for 3 minutes, adding a small quantity of water if paste is too thick.
2. Add onions, salt and pepper and stir well.
3. Fry as small balls (approx 25 gm) in deep hot fat for 3 minutes, or until the balls are golden brown and crisp.
4. Serve with hot or cold eko, koko, or gari, or as snack as "small chops" served with oil and pepper sauce.
1. Beat air into the cowpea paste with a whisk or beater for 3 minutes, adding a small quantity of water if paste is too thick.
2. Add onions, salt and pepper and stir well.
3. Fry as small balls (approx 25 gm) in deep hot fat for 3 minutes, or until the balls are golden brown and crisp.
4. Serve with hot or cold eko, koko, or gari, or as snack as "small chops" served with oil and pepper sauce.
Source
Food and Agriculture Organization of the United Nations (1991), Post-harvest and processing technologies of African staple foods: a technical compendium, ISBN 92-5-103076-6, Rome
Food and Agriculture Organization of the United Nations (1991), Post-harvest and processing technologies of African staple foods: a technical compendium, ISBN 92-5-103076-6, Rome