Seafood in Akara (See Food in Akara)
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • •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
for sauce
  • 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
  1. Wash fish and seafood, pat dry and season with just a little salt and the dry powdered pepper; then set aside
  2. 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.
  3. 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
  4. 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).
  5. After blending, beat the egg separately; then add it along with the chopped peppers and remaining onions. Beat the batter until a little fluffy.
  6. 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
to make the sauce
  1. 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
Recipe by Nigerian Lazy Chef at