The smell of hot, crispy Nigerian Akara fills the kitchen every Saturday morning. We eat it before chores, and it instantly lifts the mood for Saturday’s endless chores. We make Akara from peeled beans, onions, and peppers. African bean cakes or bean fritters fry up crisp on the outside and soft inside. Each bite delivers a rich, unforgettable flavor. This Crispy Nigerian Akara (Bean Cake) Recipe will bring that same joy to your home, whether you live in Lagos or Los Angeles.
Nigerians fondly call it “chop one, chop all” because everyone enjoys it.
Many Nigerians in diaspora fry Akara on weekends to relive warm memories or share the taste with family. The recipe comes together fast, offers plenty of plant protein, and pairs beautifully with pap, warm bread, or fresh fruit juice.
What Is Akara (Bean Cake)?
Akara, also known as Nigerian bean cake or African bean fritters, is a classic street food . There are up to five varieties of beans in Nigeria but the best for Akara is the smallest black eyed beans.
Whether you are Igbo, Hausa or Yoruba, Akara is enjoyed by all thou ingredients and cooking methos varies.
Street vendors fry it in big pans every morning and evenings. Their spots are always a quick stop for students going to school and workers leaving for work.
Some eat on that spot, others on the go while some have it packaged for them to eat afterwards.
Ghanaians call their version Koose, and it shares the same ingredients and joy.
Across West Africa, families serve Akara with pap, bread, or custard for breakfast or dinner. I love to eat mine with fresh juice.
Many people abroad compare Akara to hush puppies, but Akara tastes lighter and more flavorful. It’s one of the easiest and most comforting African recipes to make at home.
Ingredients You’ll Need for Crispy Nigerian Akara (Bean Cake) Recipe
You don’t need fancy ingredients to make Crispy Nigerian Akara (Bean Cake). Everything you need is simple, affordable, and easy to find.
Basic Ingredients for Akara
Serving → 6 servings
Total Time → 40 Minutes
Washing of Beans – 5 minutes
Soaking → 15 minutes
Mixing and frying → 20 minutes
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2 cups of small black-eyed beans
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2 chopped medium sized onions
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1–2 bonnet peppers, habanero for heat or grinded pepper
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Salt, to taste
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Vegetable oil for frying
Optional Add-ins
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1 chopped bell pepper for color
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Chopped green onions or parsley for a fresh touch
How to Make Crispy Nigerian Akara (Bean Cake) Recipe (Step-by-Step)
Making Crispy Nigerian Akara (Bean Cake) is simple once you get the rhythm. Follow these easy steps for perfect, golden fritters every time.
Step 1: Peel and soak your Beans
Firstly, carefully remove all the impurities manually from the beans. Wash it thoroughly in a running water. To save time, pulse the beans in a blender for two seconds or use mortar and pestle to pound briefly. Squeeze and rub against your hands, then rinse over and over. The skins will separate faster.
After washing your beans. soak the washed beans in water for about 15 minutes .
Watch the video HERE.
Step 2: Blend the Beans
After 15 minutes, add the beans ,fresh pepper [optional] and onions, to your blender. Pour in a little water to help the blades move. Blend until you get a thick, coarse paste. Avoid over-blending, it can make the Akara dense and soak in oil.
Step 3: Whip the Batter → Crispy Nigerian Akara (Bean Cake) Recipe
Scoop the blended mix into a large bowl. Add seasoning and pepper [if you are using dried pepper]. Use a whisk or wooden spoon to whip it for three to five minutes. This step adds air and gives you that fluffy texture Akara is known for. If you don’t have a whisk, use mortar and pestle to turn the mixture in clockwise direction until all the ingredients are dissolved and properly mixed .
Step 4: Heat the Oil
Pour enough vegetable oil into a deep pan or pot for frying. Heat it on medium-high. I normally test the oil by dropping a bit of batter inside it, if it stays afloat and sizzle, it is ready. The I slice a small sized onions into two equal part and drop into the oil. This adds to the flavor of the Akara. Test the oil by dropping a bit of batter—if it floats and sizzles, it’s ready.
Step 5: Fry the Akara → Crispy Nigerian Akara (Bean Cake) Recipe
Use a tablespoon or clean hands to scoop the batter into the hot oil. Fry in small batches so the oil stays hot. Turn each piece with a slotted spoon once it turns golden. Fry both sides until crisp and deep brown.
Remove them with a spoon and place them on paper towels to drain.
Step 6: Serve and Enjoy
Serve your crispy Akara hot. Pair it with pap (akamu), bread, or custard. Add a glass of fresh fruit juice or tea for a complete Nigerian breakfast experience.
Tips for Perfect Crispy-Nigerian-Akara-(Bean Cake) Recipe
1. Keep the Batter Thick. Use only a small amount of water when blending.
A thick batter holds shape and fries evenly. Thin batter makes Akara flat and oily.
2. Whip the Batter Well. Whip the mixture before frying.
This step adds air and gives your Akara that fluffy, melt-in-your-mouth texture. Don’t skip it,it’s the secret to soft insides and crisp outsides.
3. Fry in Hot Oil. Make sure the oil is hot enough before adding the batter.
Drop a small test piece; if it floats quickly, start frying. Cool oil makes Akara greasy and heavy.
4. Don’t Overcrowd the Pan. Fry in batches. When you add too many scoops, the oil temperature drops, and your Akara won’t crisp up. Give each ball space to fry evenly.
5. Drain Excess Oil. Once you remove the Akara, place them on paper towels. Let the oil drain completely before serving. This step keeps them light and crunchy.
6. Taste and Adjust Salt. Always taste a small piece first and then, adjust salt before frying the full batch to avoid under-seasoning.
What to Serve Akara With
- Akamu [pap]
- Bread
- Custard
- Oat porridge
- Fresh juice
- Avacado toast
- Scrambled Egg
Health Benefits of Akara
- First, Akara gives you strong plant-protein. One cup of cooked black-eyed delivers about 6.9 g of protein. Protein helps build muscles, repair tissue, and keep you full longer.
2. According to Dietary Guideline for Americans, beans contain dietary fiber, both soluble and insoluble. Fiber supports digestion. Also, it keeps blood sugar steady and lowers cholesterol,
3. Akara supplies folate (vitamin B9). Folate supports baby brain development and helps adults with red blood cell formation. Women especially benefit from enough folate before and during pregnancy.
4. Akara delivers minerals your body needs. It brings iron, magnesium, potassium, zinc, and copper. These minerals help energy, immune function, and overall health.
Storage and Reheating – Crispy-Nigerian-Akara-(Bean Cake)
Due to time constraint, I always make large batch of Akara . I allow them to cool completely and portion them per serving in ziplock bags. It can stay for 3-4 days in fridge and freeze up to 14 days.
For reheating, allow them to thaw completely on their own and microwave for 2 mins in mild temperature.
Frequently Asked Questions and Answers (FAQs)
- Can I make Akara without a blender?
Yes, you can! Use a mortar and pestle to grind the soaked beans. It takes more effort, but the taste is worth it.
2. Can I use any other type of beans aside from Akara beans?
Absolutely! any one can work, just peel them and soak properly before blending. Akara beans is more fluffy than all of them but each will still give a very savory bean cake.
3. How can I make Akara in an air fryer?
Yes, it works! Brush your air fryer basket lightly with oil. Then scoop in small portions of the batter. Air fry at 375°F (190°C) for about 10–12 minutes, flipping halfway through. The result won’t be as deep-fried crispy, but it’s lighter, crunchy, and still tasty.
4. Why is my Akara draining in Oil ?
Adding too much water to the batter and using small quantity of oil will make your akara to float in oil. Also drain excess oil from Akara using paper towel once out of oil.
5. Can I use store bought bean flour for making Akara ?
No, it won’t be tasty and fluffy like the fresh beans .
You will also love to try Beans Pudding Recipe, Hearty Chicken Stew, Oilless Nigerian Stew and Zobo drink.
