Akara with Crayfish and Seasoning

A classic West African street food, Akara is deep-fried bean cakes. This recipe invigorates traditional Akara by adding ground dried crayfish and a flavorful seasoning mix for a rich, savory taste.

Steps

1. Soak the peeled black-eyed peas in water for at least 2 hours, then drain. 2. Blend the beans with chopped onion, Scotch bonnet pepper, and a little water until smooth and fluffy. 3. Transfer the blended mixture to a bowl; add ground dried crayfish, salt, white pepper, and seasoning powder. Mix well. 4. Heat vegetable oil in a deep frying pan on medium heat. 5. Once hot, scoop spoonfuls of the bean mixture into the oil and fry until golden brown, about 3-4 minutes per side. 6. Remove from oil and drain on paper towels. 7. Serve hot as a snack or side dish.

1/2 cup peeled black-eyed peas (beans) 1 tablespoon dried crayfish, ground 1 small onion, chopped 1 small Scotch bonnet pepper (or to taste) 1/2 teaspoon salt 1/4 teaspoon ground white pepper 1 tablespoon vegetable oil (for frying) 1 teaspoon seasoning powder (optional) Water, as needed