My love affair with Accra Beans began when I was pregnant with my second daughter. Before then I hadn’t paid much attention to this snack. Pregnancy has a way of making you crave and fall for particular foods, and Accra Beans became mine. I would hurry from campus to Great Soppo market in Buea, where a vendor fried fresh batches on market day. I often couldn’t wait to get home; I would open the bag in taxis and nibble as I went. Even now, long after those pregnancy cravings, I’m still completely smitten with Accra.
There’s no reason to depend on a vendor forever—you can learn to make these at home. The main ingredient, black-eyed peas, is widely available; check the beans aisle in your grocery store. Accra Beans, also called Akara in some places, is a beloved street food in Cameroon. Vendors sell it from food kiosks and on street corners. The fritters showcase black-eyed peas beautifully: the beans are peeled, soaked, ground into a paste and deep-fried into golden, crunchy balls. Powdered black-eyed peas can be used, but fresh beans yield a superior texture and flavor. My early attempts used powdered beans, which worked but felt different. Fresh beans take longer but reward you with far better results.
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In culinary terms these are Black-Eyed Pea Fritters. Cameroonians call them Accra Beans and Nigerians call them Akara—either way, pronounce it with gusto. They’re crispy on the outside and soft inside, great as a snack, breakfast, or appetizer. For breakfast they pair well with pap (a corn porridge) or custard. They also make an excellent sandwich filling in soft bread, a popular way to eat them in Cameroon. I usually enjoy mine with spicy pepper sauce for a satisfying snack.
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| Oh baby! |
To prepare Accra Beans you need black-eyed peas (Koki beans), salt, vegetable oil and onion. The night before cooking, soak the beans briefly and loosen the skins: soak for five minutes, then pulse in a blender for about two minutes. Add water so the skins float, pour off the floating skins through a colander and repeat until most skins are removed. Let the peeled beans soak overnight to soften.
The next morning drain and blend the beans with very little water to form a thick, smooth paste. Use the small compartment of your blender or a food processor if you have one; work in small batches for best results. The paste should be thick so the fritters hold their shape. Transfer the paste into a bowl.
Add about a teaspoon of salt and stir the mixture in circular motions. This incorporates air into the batter, helping the fritters rise and stay light. Heat oil over medium-high heat.
Use a flat-headed spoon to scoop batter into the hot oil. Always test one fritter first to ensure the oil is at the right temperature: it should sizzle and turn golden brown when fried. Once the test fritter fries well, continue with the rest, adding only a few at a time so the oil doesn’t overcrowd.
Fry each side for about two minutes until golden. The fritters will puff slightly as they cook. Remove and drain on paper towels to absorb excess oil, then serve hot. Take a bite while they’re warm for the best texture and flavor.
Accra Beans are especially delicious with a spicy pepper sauce. Serve them as a snack, breakfast or as part of a larger meal.
Accra Beans
by Precious Meshi Nkeih (www.preciouscore.com) July 19, 2016
A Cameroonian vegan snack made from black-eyed peas.
Ingredients
- 2 cups black-eyed peas (koki beans)
- Half a medium-sized onion, chopped
- 1 teaspoon salt
- 2 cups vegetable oil (for frying)
Instructions
Step 1: Peeling the beans. Soak beans in 4 cups of water for 5 minutes. Pulse in a blender for about 2 minutes to loosen the skins. Pour into a bowl and add about 8 cups of water; the skins will float. Pour off the water through a colander to remove the skins and repeat until most skins are gone. If a few beans remain whole, rub them gently to remove the skin. Soak the peeled beans in water overnight or for about 6 hours.
Step 2: Blending. Drain and blend the beans with very little water and the chopped onion into a smooth, thick paste. It’s best to work in small batches and use the blender’s small compartment or a food processor if available.
Step 3: Aerating and seasoning. Transfer the paste to a bowl, stir in circular motions to incorporate air, and add salt. The batter should taste slightly saltier than usual because frying will mellow the saltiness. Start heating the oil while stirring.
Step 4: Frying. Fry spoonfuls of batter in medium-hot oil. Fry each side until golden brown, about two minutes per side. Work in small batches to avoid overcrowding. Drain on paper towels and serve hot.
Step 2: Blending. Drain and blend the beans with very little water and the chopped onion into a smooth, thick paste. It’s best to work in small batches and use the blender’s small compartment or a food processor if available.
Step 3: Aerating and seasoning. Transfer the paste to a bowl, stir in circular motions to incorporate air, and add salt. The batter should taste slightly saltier than usual because frying will mellow the saltiness. Start heating the oil while stirring.
Step 4: Frying. Fry spoonfuls of batter in medium-hot oil. Fry each side until golden brown, about two minutes per side. Work in small batches to avoid overcrowding. Drain on paper towels and serve hot.
Details
Prep time: • Cook time: • Total time: • Yield: About 20 fritters
NOTES
You do not need seasoning cubes for Accra. If you like heat, add a bit of chili pepper to the beans before grinding—this is optional and can be adjusted to taste.