HOW TO MAKE NIGERIAN AKARA: SOFT AND FLUFFY AKARA | SISI JEMIMAH
HOW TO MAKE NIGERIAN AKARA: SOFT AND FLUFFY AKARA | SISI JEMIMAH
HOW TO MAKE AKARA: SOFT AND FLUFFY AKARA | SISI JEMIMAH
#akara #howtomakeakara #nigetianakara #akararecipe
Ingredients:
3 Cups Beans
Vegetable Oil for frying
1.5 Onions
Scotch Bonnet Peppers (your preference)
Bouillon cubes
Salt to taste
Link to mini food processor used in the video: https://amzn.to/2G1KEJX
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Reviews
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Omor x 1000000… this recipe is dope… my Akara is bouncing too.. I’m so chuffed I’m gonna dance💃🏽💃🏽💃🏽💃🏽💃🏽
I thought they say that they don't add Maggi when making akara, that it won't let it form. Hmm, people sha!
Hi, just came across your video and impressed with your very good instructions but, I find the music annoying, please do not let the food and you compete with extra noise . Now, can I please ask if I can use other beans as I have lots of dry broad beans which I do falafel with. Can I also substitute onions and pepper with sugar to make them into sweet morsels? Can I cook them in milk and do a sort of Floating Islands desert? Food for thought for you. Love to hear your thoughts or anyone’s who is on my wavelength 🇬🇧 Maria
I will have to try your own method ma'am
My ankara refused to bounce ooo….it is forming big girl😒
This is best recipe I see Thanks
I made these today at my mom’s house and my mom ate 10 of them. They came out fantastic. They were very fluffy and delicious. Thank you for sharing your recipe with us.
Ive never tried this food but it amazes me how its so fluffy and bread like it is yet it contains no gluten or yeast . Whoever invented this was lowkey a genius cause i would have never known blending some peas could result in such product
Looks so yummy! Can't wait to make this. Thanks for sharing! 🙂
Thanks for sharing sister. U just teach me how to do this. Dealing with that right away 👍
Looks so delicious. What does it taste like?💜
Why do the black eyed beans have to be peeled? What’s the difference with cooking it without being peeled please?
Lovely! What eletric whisk would you recommend
you have the best videos
I love the “I have completely low standard” part. Followed you and subscribed because of that 😂😂😂
Thanks for the cooking tips…
As a single man still waiting to find my better half (who honestly needs to be a chef and must surprise me everyday with her cooking, in the most pleasant way of course)…it's important for men to also know their way around the kitchen…and I must say that your cooking tips have done just that…now I invite ladies over for a cook and Netflix at my place and boy oh boy are they blown away by my cooking skills and etiquette.
Needless to say they always ask for seconds…
I think the jury is still out on which beans is the most suitable for Akara…i saw you used white beans, but can one also achieve similar results by using Oloyin (sugar/sweet) beans or any other variety of beans?
Thanks.
How long can i save the batter? I want to prepare it to serve at work but I know it doesnt work reheated.
We think this COULD be made lekkerder
I grew up in Port Harcourt in Nigeria.
Back in the late 80s and early 90s this is what we often had for breakfast early in the morning before school. I was a student at Bereton Montesorri Primary.
Sometimes I ate this for breakfast with Akamu (white corn custard with milk and sugar) together with my younger brother. This was far better than corn flakes or corn rings with milk. Other days it was fried yam with stew and scrambled eggs or fried plantains with beans or soft buttery bread with blue band margarine, strawberry or pineapple jam spread with hard boiled eggs. We often finished it off with a hot cup of chocolate bornvita or tea with milk. Sometimes we added the bornvita to the Akamu. Then after breakfast we will be rushing to the gate of our home, belly full with our strapped on backpacks to catch the school bus.😄Ahhh my good ol' childhood years!
Although I don't live in Nigeria now, but i still eat Akara once in a while for breakfast. I soak the black eyed peas for 12 hours (preferably overnight) then I blend the whole thing in the morning without removing the skin. My doctors told me to blend the beans with the skin for the Akara because if I were to eat the beans in pottage form I'll still leave the skin on. It makes no sense to remove the skin which is the most fibrous and nutritious part and eat only the white. It comes out the same with extra fiber. Its a healthy breakfast treat and now that I'm grown up I eat this with carrot puree (which is zero carb) without sugar in place of the corn starchy Akamu and it works just fine.
Carrot Akamu is just simply thoroughly boiled carrots that you add to a blender with a tablespoon of water and blend till completely smooth then you put into a pot and continue to stir till it becomes that Akamu/custard pureed consistency. No need for sugar. It has zero carbs and its a healthier option.
Please oh this bouillon cubes is it Maggie or what please
can a different bean be used?
I did my but I didn’t put air in it so it came out thick but I love it but next time I will follow your directions and thank you ma