Akara

Name: Akara
Yield: 150.00 g
Cuisine: Nigeria
Ingredients: 100.00 g Peeled black-eyed peas blended smooth then vigorously beaten to incorporate air (aeration is critical — must float in oil; sinking = insufficiently aerated batter); 15.00 g Cebolla, Scotch bonnet y cangrejo de río en la masa; 15.00 ml Vegetable oil for deep-frying (must be hot enough for the akara to float immediately on contact)

Descubre Akara, un plato de Nigeria: ingredientes, información nutricional, 346 calorías por porción y origen cultural.

Akara — Nigeria

Akara are light, deep-fried fritters made from black-eyed peas, typically served for breakfast with ogi in Nigerian cuisine.

Alimentos: Akara

100.00 g Peeled black-eyed peas blended smooth then vigorously beaten to incorporate air (aeration is critical — must float in oil; sinking = insufficiently aerated batter)
15.00 g Cebolla, Scotch bonnet y cangrejo de río en la masa
15.00 ml Vegetable oil for deep-frying (must be hot enough for the akara to float immediately on contact)