How to make Akara: The setup on this one is extra-simple:

1. Soak for about 30 minutes or till the skin swells.
2. Peel off the beans with your hands (the hard way) or use a blender and pulse a couple of times to split the beans (the easy way)
3. Blend the peeled beans with peppers, crayfish, salt, and bouillon powder (or cube).
4. Whisk until the batter becomes airy and fluffy. This will take about a minute to 5 minutes depending on the tool you use. Electric hand whisk takes about a minute to two, regular hand whisk will take about 2 to 3 minutes.
5. Stir in the diced onions.
6. Preheat the oil and scoop the mixture by spoonfuls into the pan
7. Fry till golden brown!

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Notes:

• When making Akara, a little salt goes a long way, so be careful.
• You need very little water to blend the Beans, adding excess water will result in flat and unpleasantly soft Akara balls.
• If you don’t have a whisk to mix the batter, you can use a wooden spoon to beat it will give the same result. You can even go the traditional way by using a mortar and a pestle it’s all well and good.
• A well-made Akara should be Light, airy, soft, and relatively rounded. When the Akara appears flat, it means enough air has not been introduced into the batter. That is why it is very important to whisk the batter for a couple of minutes before frying it.

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