andrejthechef
NigeriaBowlBreakfastVeganVegetarianGluten-freeDairy-free

Akara with Pap

Nigerian akara: black-eyed pea fritters fried until crisp outside and fluffy inside, served with warm, smooth pap (ogi). A classic street breakfast you can make at home.

prep
40 min
cook
30 min
total
1 h 10 min
serves
4
level
medium
Six deep brown akara bean fritters on a speckled plate, one torn open to show the pale airy inside with red pepper and onion, next to a bowl of smooth pale pap

Akara is the Yoruba name for black-eyed pea fritters, sold hot from big pots of oil in the early morning across Nigeria and eaten with pap (also called ogi or akamu), a smooth porridge of fermented corn. Brazil's acarajé comes from the same Yoruba tradition.

Two things decide the result. The peas must be peeled, or the fritters turn out dense and speckled with skins. And the batter must be thick and well whipped: blend with as little water as you can, then beat it by hand for a few minutes to work in air, and fry straight away. A runny, unwhipped batter gives flat, oily akara.

Akara with Pap is one of the best breakfasts from around the world.

method

  1. Cover the peas with water and soak for 15 minutes. Pulse them in a blender with enough water to cover, in short bursts, just to loosen the skins, or rub handfuls between your hands. Tip into a large bowl of water, let the skins float up, pour them off, and repeat until most of the skins are gone. Drain well.

  2. Blend the peeled peas with the onion, bell pepper, scotch bonnet and 100 ml of cold water, adding the water a tablespoon at a time if the blender stalls, until you have a thick, fluffy paste that holds a spoon, like thick pancake batter. Stir in the salt.

  3. Just before frying, beat the batter hard with a wooden spoon or whisk for 3 to 5 minutes, until it lightens in color and increases in volume.

  4. Heat the oil in a deep, heavy pot to 180°C (350°F). Scoop up about 2 tablespoons of batter and slide it into the oil with a second spoon. Fry 5 or 6 fritters at a time so the oil temperature stays up.

  5. Fry 3 to 4 minutes per side, turning once, until deep brown all over and cooked through. A fritter pulled apart should be dry and airy in the middle. Drain on a wire rack and keep warm.

  6. For the pap, stir the ogi powder into 120 ml of cold water until smooth. Pour in the boiling water while stirring constantly. It will thicken and turn glossy; if it looks cloudy or raw, cook over low heat for 1 to 2 minutes. Add hot water to loosen, and sweeten with sugar to taste.

  7. Serve the akara hot, with a bowl of warm pap on the side.

chef's tips

  • Fry a test spoonful first. If it falls apart in the oil, the batter is too loose: beat it longer or blend in a handful more peeled peas.
  • Hot oil safety: lower the batter in carefully, never leave the pot unattended, and keep a lid nearby to smother a flare-up.
  • Some African grocers sell dried black-eyed peas already peeled, which saves the longest step.
  • Reheat leftover akara on a rack in a 200°C (400°F) oven for 8 minutes to bring back the crust. Stir in evaporated milk if you like your pap creamy, but note that makes it non-vegan.