Cookbook:Bean Balls
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Cookbook | Ingredients | Recipes | Cuisine of Nigeria
| Bean Balls | |
|---|---|
| Category | Bean |
This cuisine, popularly called akara, is known to be a common snack in Nigeria. It is commonly used as an accompaniment with Ogi (pap), eko (cold solid pap), bread, custard, fried plantain (dodo), fried potatoes etc.
Ingredients[edit | edit source]
- Ground beans (soaked overnight so the outer covering comes off easily)
- Ground pepper or preferable fresh peppers (scotch bonnets (rodo)
- Onion, chopped thinly or ground/Seasoning cubes
- Salt
- Palm Oil/Groundnut Oil
Procedure[edit | edit source]
- Remove the skins from the soaked beans.
- Grind the beans and pepper and onions (if using fresh peppers) to a fine paste and whisk until you get a fluffy paste.
- Add ground pepper, onion, and salt to the paste, and mix well.
- Put oil into a large frying pan and heat it. Use a serving spoon to scoop the paste into hot oil, and fry until golden brown.
- Serve hot with corn pap, bread or any other accompaniment you desire.
Note[edit | edit source]
Nowadays, especially in private homes, the skin of the beans is no longer removed so as to get the maximum benefit from the nutrition values in the beans.