Tastes of Nostalgia:: Akara/Kosai (Fried Bean Cake)

Akara (Fried Bean Cake)

Referred to as "akara" in southwestern and southeastern parts of Nigeria, and "kosai" in the northern parts. No matter what it is called, it is a very popular breakfast meal which is served alongside corn, millet or sorghum porridge called "ogi"
Growing up, the savoury smell of my mother's akara was synonymous with waking up on Saturday mornings. A combination of simple and the fewest ingredients that creates a taste explosion. Once you get the hang of the recipe, this is quite easy and quick to make, with the only difficulty being resisting the temptation to polish them all off as soon as they're cooked.

Soaked Nigerian Kidney Beans

Peeled Kidney Beans

Crayfish

Bean Paste

Ingredients

• 1 Cup Nigerian Kidney Beans (Honey Beans)
• 1 Scotch Bonnet
• 1 tbsp Crayfish
• 1 medium Onion (coarsely chopped)
• 1 tbsp Olive Oil
• 300ml Vegetable Oil
• 1/4 tsp All Purpose Seasoning
• Salt to taste

Method

1. Soak beans over night in tepid water
2. Peel beans by rubbing between your palms to loosen the bean coat and carefully sieving off the bean coats
3. Pour beans into blender and adding just the minimum amount of water to blend into a paste 
4. Add in scotch bonnet and blend into the bean paste
5. Pour into mixing bowl and add in olive oil, crayfish, onions, seasoning and salt
6. Mix together thoroughly to stir in air into the mixture (this will make the akara light enough to float during frying)
7. Heat vegetable oil in frying pan (do not heat to flash point otherwise the akara will scatter during frying)
8. Using a tablespoon, gently scoop in mixture into heated oil (oil should not be heated up to flash point to prevent the scoops from scattering)
9. Allow to fry for about 2 minutes, until browned, and then flip over to fry the other side
10. Scoop out onto kitchen towels to soak out excess oil

Makes 45 akara balls

Akara served with Ogi