Mini Akara balls
Recipe type: Break fast, lunch, dinner
Cuisine: Nigerian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1½ cup of oloyin I,e. honey beans(any type of beans is okay)
  • ¼ cup of crayfish
  • 1 small ata-rodo
  • Half of a medium onion
  • 2 garlic cloves(optional)
  • ½ an inch of ginger(optional)
  • one egg(optional)
  • oil for deep frying
  • salt or bouillon to taste
  1. 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.
  2. 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
  3. These days (according 9jafoodie)You do not have to wash the beans. You can just soak and blend it until smooth using red or brown beans. Most nutrients are in the skin anyway
  4. After washing the beans, blend it with all the ingredients (except the oil, and salt) until smooth. (If you are doing 9jafoodie's "Powered up Akara" you may add all your veggies; which I did at this point for my veggie akara. For the plain ones I simply just blended it without the veggies). Do not Blend with too much water. To have fluffy akara like mine, you have to be careful with adding water to the batter.
  5. Stir the egg into the akara with a whisk or mixer to incorporate some air into the batter. You may add the salt or bouillon once the batter is ready for frying.(adding salt in the earlier stage causes the akara to become watery. How? I have no idea, but it has happened to my batter before :) )
  6. Heat up a deep frying pan or deep fryer with enough oil for deep frying. When the oil is hot enough; using a tablespoon scoop, pour the akara batter in little increments into the oil to fry and form balls. Fry each ball until golden brown and with a slotted spoon scoop out the cooked balls and drain unto a paper towel to remove the excess oil. Repeat the process until the batter is used up.
To have fluffy balls, you have to keep beating the batter in between frying
Recipe by Nigerian Lazy Chef at