Food - Drink
Akara: The Nigerian Breakfast Fritter You Should Know About
By CLARICE KNELLY
With Suya, a nutty and spicy grilled steak, Puff Puffs, a variation of the beignet, and Abacha, a salad made with dried cassava and fish, Nigeria is an underrated food capital of the world. Nigerian food is as diverse as the 250 ethnic groups within the country but tends to be spicy and deeply flavored, like Akara, deep-fried breakfast fritters.
History of Akara
Akara, originated with the Yoruba tribe in the Southwest part of the country but has since spread throughout West Africa and Brazil. In Brazil, the dish became popular when slaves were brought to Brazil from Nigeria; there, it’s called acarajé, from two Yorubian words, “akara” and “jé,” meaning “to eat.”
How Akara is Made
Akara can come in all shapes and sizes but they all share the same crispy exterior and delicious, tender filling. They are made with black-eyed peas that are soaked, then peeled, and soaked again. Once ready, the peas are added to a blender with red onion, habanero pepper, and salt, and then fried.
How to Eat Akara
Akara is typically part of a Saturday morning breakfast and is often eaten with sugar, milk, and pap, a Nigerian breakfast pudding made of fermented corn. It is also often served with slices of white bread, to create a sandwich. Akara pairs nicely with a hot beverage like coffee or tea, and can also be eaten as a snack or appetizer.