Akara – black bean fritters
This delicious Ghanaian akara recipe (black bean fritters) from Zoe Adjonyoh makes a great snack – spicy, comforting and crisp, flavoured with okra and cayenne pepper. This recipe is taken from Zoe’s Ghana Kitchen by Zoe Adjonyoh, published by Mitchell Beazley. Photography by Nassima Rothacker.
These delicious bean paste fritters go by the name of akara or koose in Ghana and are known variously in West Africa as kose, accara and kosai. Akara is commonly eaten as a snack or breakfast food, but it has many variations, as with much of West African food, it has travelled well. In New Orleans, these fritters are known as calas, in Brazil as acaraje and Barbados as pumpkin accra. Nigeria has some great variations, too, such as kara egusi (egusi being a type of melon seed).
Ingredients
Metric
Imperial
Akara – black bean fritters
- 400g of black-eyed beans, organic
- 1 red onion, finely diced
- 1 egg, lightly beaten
- 100g of okra, trimmed and finely sliced, or used diced peppers
- 1/2 Scotch bonnet chilli, deseeded and finely chopped
- 1 tbsp of cayenne pepper
- 1 small red chilli, finely diced
- sea salt, to taste
- oil, for deep frying
Equipment
- Food processor or blender
- Deep fat fryer
Method
- 400g of black-eyed beans, organic
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