Akara with Crayfish and Seasoning

Name: Akara with Crayfish and Seasoning
Total time: 40 min
Yield: 1 serving
Cuisine: African
Ingredients: 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

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40 minTotal time

MediumDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

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

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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.

African

Steps

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