Akara

Ingredients

• 3 cups peeled beans
• 1 small onion
• 2 red bell peppers, optional
• 2 Scotch bonnet peppers
• 1 teaspoon salt
• 1 seasoning cube, optional
• 1/2 teaspoon ground pepper
• 1/2 cup water, approximately
• Vegetable oil for deep frying

How to make it

1. Soak peeled beans for 1 to 2 hours if necessary. Drain thoroughly.
2. Blend beans with onion and peppers using as little water as possible until very smooth.
3. Transfer to a bowl and beat vigorously for several minutes to incorporate air. This helps produce lighter akara.
4. Season with salt, pepper and seasoning cube if using.
5. Heat oil to about 175°C. Drop spoonfuls of batter carefully into the oil.
6. Fry in batches, turning until both sides are deep golden and the centres are cooked.
7. Drain on a rack or paper towel and serve with pap, custard, bread or spicy pepper sauce.