This is one recipe I am very happy with. Why oh why am I happy? The endless possibilities of using the akara(bean) batter is why.
I have been practicing, reading and working on new recipes because of my son who has food allergies. On the particular day I tried this recipe, I was making fish and calamaries and I needed to make some for him to take to school for lunch the next day. I had fried some of the fish after drenching them in a batter made with goat’s milk, rice and corn flour, but I needed something different so I remembered my garlic and shrimp akara . I whipped out some frozen washed beans from the freezer. I blended it with the spices accordingly, but I did not want to chop the fish, so I stood there for a minute. It was getting late and I knew I had to get the kids to bed, so without thinking I called my ajebutter 1 and asked her, “what do you say we do? I am not chopping this fish into bits.” and her reply was epic! ” Well duh mommy, you could just dip it in there!” Ermm ” I knew that!” I said out loud. ehhh, not really though lwkmd. Any way, I went to dip the fish in but my batter was too thick, so I improvised and viola! I am even lucky to have taken pictures; because the akara went to fast. I did not expect us to like it as much as we did, but we did for sure.
Even after, I did plenty more experiments with the left over batter. I did some starters with turkey meat balls. YES! You heard it here, turkey meat balls dipped in akara batter, I have to share how I did it some time very soon! And yes it’s very Nigerian.
Some times when I think about pairing foods, I feel totally crazy until I meet someone who is just as crazy; like my friend Boomie…well it’s Bunmi, but I like the funkified version 🙂 She writes and slays when she cooks. She did some chicken nuggets in akara once and immediately I saw her pictures I was quite pleased and encouraged. It goes to show that even in this parallel universe we call home, there are people thinking of the same thing almost at the same time. If you care to know, Boomie writes at https://boomiebol.wordpress.com/ . Her writing makes me really smile. I like when writers can actually dig deep into their soul and write just about anything 🙂
I am finding myself and my quirky ways very interesting. I am thankful for all the ways it has been appreciated. My photography though sometimes frustrating has began to take it’s shape. I feel I have grown so much and in doing so, it has affected my off springs. I won’t digress because you should be soaking your beans to make your batter. Oh and by the way, have you had akara and asun? or akara and suya? Or is it my son’s recent favorite; baked akara? hehehehe let me not confuse you much while I hide from #fitfam because all this akara we are sharing, diaris God o. lwkmd 🙂
- •2cups of oloyin i,e. honey beans(any type of beans is okay)
- 6 fish fillets, cut up into small sections
- 1 cup of any form of seafood(I used calamari)
- •¼ cup of crayfish
- •1 small onion(chopped)
- •1tsp dry powdered pepper or chili flakes
- 3 chopped habanero peppers(ata-rodo)(use bell peppers if cooking for children)
- 2-3 garlic cloves
- ½ inch ginger(peeled)
- •2 eggs
- •oil for deep frying
- •salt or bouillon to taste
- Onion(thinly sliced)
- 2garlic cloves(finely minced or crushed into a paste)
- 4 small habanero peppers or ata-rodo(crushed)
- ½ tsp thyme(optional)
- 2tbsps butter
- salt to taste
- 1 tbsp.olive or vegetable oil
- Wash fish and seafood, pat dry and season with just a little salt and the dry powdered pepper; then set aside
- Soak beans for about 10 minutes or overnight and wash by either pulsing in a blender or rubbing the beans against both palms and draining out the skin.
- To pulse in the blender, simply pour the raw beans into a blender, add some water and pulse a few times to break it up. Pour the broken beans in a bowl and rub between your palms to remove the skin. Pour in some more water and the skin would float to the top. Pour the skin out and keep repeating the rubbing and draining process until the beans is free of the skins. If washing without the blender, simply soak and rub the skin between your palms, top up with water and discard the skins as they float to the top; then set aside in cold water. You could also use the beans with the skin on. All you have to do is soak for 10minutes or over night to soften; then blend
- Blend the washed beans with the crayfish, garlic, ginger and half of the onions(do not add too much water as you want a thick to slurry batter).
- After blending, beat the egg separately; then add it along with the chopped peppers and remaining onions. Beat the batter until a little fluffy.
- Heat the oil until 350 degrees; then pour the fish and seafood into the batter and using a spoon, scoop each piece of fish or seafood into the oil; making sure each piece scooped is covered with the batter(Now I wish I had pictures to illustrate...sigh). Fry until golden brown, drain unto a paper towel to remove excess oil; then serve with some onion and garlic sauce
- heat up the butter; then add the oil. Add the onion and sauté until very translucent, slightly brown and soft. Add the remaining ingredients and cook until fragrant; then set aside. Serve side to side with the akara