Akara Osu
Recipe Category: Beans
Cuisine: Yoruba
Prep time: 
Cook time: 
Total time: 
Serves: 2
A super crunchy, ball of fried beans fritters that holds special nostalgic memories of road trips.
  • 2 cups of peeled beans
  • half an onion
  • 1 piece of tatashe - bell pepper
  • 1 - 2 pieces of ata rodo - scotch bonnet/habanero pepper/ chili - depending on your tolerance
  • Salt - my mum said, don't use seasoning cubes
  • Crayfish - optional
  • Palm oil - for deep frying
  1. When you have finished peeling the beans, I suggest that you leave it to soak for a while to allow it get soft enough to be blended without water.
  2. Attach the knife blade to your food processor and pour in the beans
  3. Turn the dial to maximum and blend the beans until it forms a paste. You want it to be smooth, but not too smooth i.e. the beans would not be grainy, but in paste form, just as you would with a grinding stone. See pictures:
  4. With your bean paste ready, now blend the pepper. Again, no water, again, you want a rough chop. Rough enough that some of the natural water content of the pepper will make it form a paste too, but you will still be able to see slivers of the components
  5. Heat up enough palm oil in your Wok. While you whip air into the bean paste, the oil will be warming up ready for deep frying immediately.
  6. Transfer the bean paste into a stand mixer, attach the balloon whisk and let the engine run for 5 - 7 minutes. You will see the bean paste more than double if not triple in size and it becomes so light, it resembles butter cream. If you don't have a stand or hand mixer, use the whisk attachment of your food processor. if you don't have that too, I'm afraid, it is the "omorogun" for you. Stir in circular motions in one direction only until the paste is fluffy.
  7. Add about 4 tablespoons of the pepper paste
  8. Whisk again for another minute or two to incorporate.
  9. Your end result will be a light peach looking paste, almost like moin moin. You know you don't get this with regular akara. With regular akara, you get a colour contrast of the white bean paste and then flecks of chopped chili and onion. Not the same for Akara Osu
  10. Scoop with your hands or a spoon into the now hot oil. Always remember to do a tester, to check if the oil is hot enough, before frying a batch. . Only when the oil is hot enough do you add salt, because salt leaches out water, and if you leave the paste salted waiting for the oil to get hot, water will start to leach out and make the paste heavy. All that air you whisked in will collapse, and your akara will be dense and have a funny shape. Trust me, it happened to me, because i was taking pictures of batch 1, by the time i was ready for batch 2, what i just warned you about happened.
  11. Salt to your taste, then fry. If your bean paste is fluffy enough, it won't even sink into the oil. It will float immediately. This ensures that the akara doesn't absorb too much oil at all.
  12. Fry as many batches as your bean paste can provide. If you followed the recipe closely, you should get the signature texture and crunch of Akara Osu. This was my very first time and I nailed it. You would too
Recipe by Dooney's Kitchen at http://dooneyskitchen.com/akara-osu/