📝 About This Recipe
A cornerstone of West African breakfast culture, this duo pairs crispy, light-as-air bean fritters (Akara) with a velvety fermented corn custard (Ogi). The Akara is crafted from skinless black-eyed peas whipped into a cloud-like batter, while the Ogi offers a comforting, slightly tangy contrast that warms the soul. This dish is a celebration of texture and tradition, offering a protein-packed start to the day that is both satisfying and deeply nostalgic.
🥗 Ingredients
For the Akara (Bean Fritters)
- 2 cups Black-eyed peas (soaked and peeled)
- 1-2 pieces Habanero or Scotch Bonnet pepper (deseeded for less heat)
- 1/2 medium Red onion (roughly chopped)
- 1 teaspoon Salt (or to taste)
- 3 cups Vegetable oil (for deep frying)
- 1/4 cup Water (use sparingly for blending)
For the Ogi (Corn Custard)
- 200 grams Fermented corn starch paste (Ogi/Pap) (white or yellow variety)
- 3-4 cups Boiling water (must be at a rolling boil)
- 1/4 cup Cold water (to dissolve the paste)
For Serving
- 1/4 cup Evaporated milk (optional, for drizzling)
- 2 tablespoons Granulated sugar (to taste)
- 1 tablespoon Honey (alternative sweetener)
👨🍳 Instructions
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1
Start by peeling the soaked black-eyed peas. Rub the beans between your palms to loosen the skins, then float them in a large bowl of water; the skins will rise to the top for easy skimming. Repeat until the beans are clean and white.
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2
Place the peeled beans, chopped onion, and habanero peppers into a high-speed blender. Add just enough water (about 1/4 cup) to allow the blades to move. Blend until you achieve a thick, smooth paste without any grit.
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3
Transfer the bean paste into a large mixing bowl. Using a wooden spoon or a hand whisk, beat the batter vigorously in a circular motion for 5-8 minutes. This incorporates air, which is the secret to light, fluffy Akara.
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4
Heat the vegetable oil in a deep frying pan or wok over medium-high heat. The oil is ready when a small drop of batter sizzles and floats to the surface immediately.
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5
Just before frying, stir the salt into the batter. Do not add salt earlier, as it can deflate the incorporated air.
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6
Using a large spoon, scoop the batter and gently drop it into the hot oil. Fry in batches to avoid overcrowding, which can lead to soggy fritters.
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7
Fry each side for 3-4 minutes until they are a beautiful golden brown and crispy on the outside. Remove with a slotted spoon and drain on paper towels.
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8
While the Akara stays warm, prepare the Ogi. Place the fermented corn paste into a clean bowl and crush any lumps with a spoon.
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9
Add the 1/4 cup of cold water to the Ogi paste, stirring until it forms a smooth, thick, lump-free slurry.
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10
Bring a kettle of water to a rolling boil. Slowly pour the boiling water into the Ogi slurry in a steady stream while stirring constantly in one direction.
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11
Continue pouring and stirring until the mixture thickens and changes from an opaque liquid to a translucent, silky custard. Stop adding water once the desired consistency is reached.
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12
Cover the bowl for 1-2 minutes to allow the heat to fully set the Ogi. Stir once more before serving.
💡 Chef's Tips
To get the fluffiest Akara, never use too much water during blending; the batter should be thick enough to hold its shape on a spoon. If your Ogi doesn't thicken, pour it into a small pot and stir over low heat for 1-2 minutes until it sets. Always add salt to the Akara batter at the very last second to maintain the airy volume. For a flavor twist, add a pinch of ground crayfish to the Akara batter before frying. Use a thermometer to keep your frying oil at 350°F (175°C) for the perfect golden crust.
🍽️ Serving Suggestions
Serve the Ogi hot in a bowl drizzled with chilled evaporated milk and a sprinkle of sugar. Place the warm Akara on a side plate for dipping directly into the Ogi. Pair with a side of fried plantains for a truly decadent breakfast feast. Enjoy with a hot cup of ginger tea or cocoa on a rainy morning. For a savory Ogi twist, skip the sugar and add a pinch of salt and crushed dry pepper.