Best Akkara Balls Recipes
AKKARA BALLS
Often seen in Nigerian roadside stalls. For time I often used canned beans just be sure to drain them well. When you buy these from vendors you often have a choice of sauces some homemade, some shop bought all are spicy to complement the mild taste of the balls. You can add spice if you wish to the mix but I prefer plain balls so that I can use an assortment of sauces without taste clashes.
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 15m
Yield 12 balls
Number Of Ingredients 4
Steps:
- Soak the blackeyed beans overnight (if using dried).
- Next day, if any water is left in the soaked beans, drain it.
- Now, in a blender, grind the beans with salt to taste and black pepper until beans become like a paste.
- Grind until there it is a thick paste but still bit coarse.
- Add little water if needed to make paste.
- Now heat oil in frying pan.
- When oil is hot, scoop one spoonful of paste into oil, repeat until there is no space for more scoops.
- Turn occasionally and remove from oil when brownish in color.
- Ready to serve with chutney or tomato ketchup.
Nutrition Facts : Calories 15.5, Fat 0.1, Sodium 59.8, Carbohydrate 2.8, Fiber 0.7, Protein 0.9
AKARA
Provided by Food Network
Categories main-dish
Time P1DT20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Soak peas overnight in lots of water. Drain. Peel the outside skin from the peas.
- In a processor, pulse the 1 onion and red pepper to coarsely chop. Add soaked peas and puree to a paste. Transfer to a bowl and using a whisk, whisk the mixture adding salt, white pepper and just a little soaking liquid -- not too much as the mixture needs to retain its shape for frying.
- Using an ice cream scoop, form into balls about the size of a ping-pong ball. Drop into a pot of hot olive oil, heated to 360 degrees F. Fry until golden brown. Remove to paper towel-lined plate. Season again with salt and pepper.
- Make a quick dipping sauce by pulsing 2 seeded tomatoes, 1 onion, 1 green pepper and some parsley in food processor. Add olive oil and season with salt and pepper. It should be a little chunky, but smooth enough to stick to the fried akara.
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