In brief
- Akara: black-eyed pea fritters, fried into golden, crackly balls, soft on the inside
- Origin: West Africa, among the Yoruba people, mainly in Nigeria and Benin
- Key ingredients: black-eyed peas (cowpeas), onion, chili pepper, salt
- Eaten as a street snack or at breakfast, at any time of day
Origins and cultural history of akara
Akara is a black-eyed pea fritter that originated among the Yoruba people of West Africa: the word comes from the Yoruba àkàrà, which refers to this bean fritter. It is mainly associated with Nigeria and Benin, where the Yoruba people live, and carries other names depending on the region: kosai among the Hausa of northern Nigeria, koose in Ghana.
Carried to Brazil by enslaved people brought from West Africa, akara became acarajé there, an emblematic dish of the state of Bahia. The same word, of Yoruba and Ewe origin, also gave, in the French Caribbean, the name accras: a fried West African fritter that, once in the Caribbean, became associated with the salt cod that arrived with colonization.
What are the key ingredients of akara
Making akara relies on a small number of ingredients: black-eyed peas, peeled then blended into a fluffy batter, seasoned with onion and chili pepper, then fried into small golden balls.
- Black-eyed peas (cowpeas)
- Onion
- Hot chili pepper, scotch bonnet or habanero type
- Salt
- Vegetable oil, for frying
What to know about akara
Akara is a fritter of peeled black-eyed peas (niébé), blended into an airy paste with onion and chili, then fried into small golden balls, crisp outside and soft inside. Born among the Yoruba people, it is mostly associated with Nigeria and Benin, and is called kosai among the Hausa and koose in Ghana. It is eaten as a street snack or for breakfast.
Frequently asked questions about akara
What is akara?
Akara is a fritter of peeled black-eyed peas, blended into a fluffy batter with onion and chili pepper, then fried into small balls that are golden and crackly on the outside, soft on the inside. Originating among the Yoruba people of Nigeria and Benin, it is eaten as a street snack or at breakfast.
Are akara and black-eyed pea accras the same dish?
Yes. “Black-eyed pea accras” is another name given to akara in several French-language recipes, from the word accra, of West African origin, which refers to a fried fritter. The batter, made from peeled black-eyed peas blended with onion and chili pepper, remains the same.
Where to find the ingredients for akara in France?
NKOSI offers the black-eyed peas, onion powder and ground hot chili pepper needed for this recipe and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
