How To Make Puffy Akara Balls By Rubynnia

Bean cakes (akara) in paper towels to drain excess oil.

I love the way beans cakes (akara) sold by the road side taste and looks. The akaras have puffy feel, look like puff puff from afar and are usually compact. I discovered that the technique used to achieve this is in actually
working on the ground beans (pureed beans).

I’m going to show you how I eventually got my akara the way I’ve always wanted. I’ll start with the pureed beans (with pepper + onion included).

STEP 1: STIRRING TIME
Using a wooden spoon, stir your pureed bean mixture. Some do use mortar and pestle but a wooden spoon is okay for me. The aim is to introduce air into the mixture so as to achieve the puffiness we desired. When yeast is added to dough, it causes the dough to raise thus trapping air needed for bread/pastry to have the puffy texture; it’s the same thing we are doing to the mixture except that this is a manual effort.

Keep doing it till you see bubbles in the mixture, which shows that air is being trapped in. Continue stirring till the mixture gets fluffy/light so to speak. At the beginning, the mixture is usually thick due to little water added but as you stir, it becomes lighter; you can do this for 20mins or longer as desired.

STEP 2: CONDIMENTS ADDITION
Get your ingredients to be included in the mixture ready. I added chopped pepper and onion (extra spicing). I didn’t include salt at the beginning because doing so would spoilt the result of what we want-the puffy texture. It is advised that salt be included just when it’s time for frying.

STEP 3: FRYING
Place the frying pan of hot on fire. With a scooping spoon or any other convenient spoon; scoop a small amount of the beans mixture into the hot oil. Please ensure the oil isn’t too hot else it will fry quicker than expected. Continue till no more space is available.

STEP 4: ADJUSTMENT & TURNING
Due to the stirring technique done at the beginning, each beans cake doesn’t stick to the surrounding cakes. Each maintains its own space and boundary. Though some might stick due to congestion but I use a fork to separate them. When I’m frying, I prefer using a fork to separate and turn whatever I’m frying because it makes frying easy and neat.

STEP 5: SCOOPING
I prefer whatever I fry to always have a crisp brown look; anything lighter hasn’t properly cooked. The beans cake is now done and ready to be removed from the pan.

STEP 6: COOLING & DRAINING
Beans cakes placed in paper towel to drain excess oil.

STEP 7: READY TO EAT!
Beans cake nicely served. Doesn’t it look like puff puff?
 STEP ONE: AKARA STIRRING TIME
STEP ONE: AKARA STIRRING TIME
 STEP ONE: STIRRING TIME

STEP 2: CONDIMENTS ADDITION
Get your ingredients to be included in the mixture ready. I added chopped pepper and onion (extra spicing). I didn’t include salt at the beginning because doing so would spoilt the result of what we want-the puffy texture. It is advised that salt be included just when it’s time for frying.

STEP 2: CONDIMENTS ADDITION
Get your ingredients to be included in the mixture ready. I added chopped pepper and onion (extra spicing). I didn’t include salt at the beginning because doing so would spoilt the result of what we want-the puffy texture. It is advised that salt be included just when it’s time for frying.

STEP 2: CONDIMENTS ADDITION
Get your ingredients to be included in the mixture ready. I added chopped pepper and onion (extra spicing). I didn’t include salt at the beginning because doing so would spoilt the result of what we want-the puffy texture. It is advised that salt be included just when it’s time for frying.


 STEP 3: FRYING
Place the frying pan of hot on fire. With a scooping spoon or any other convenient spoon; scoop a small amount of the beans mixture into the hot oil. Please ensure the oil isn’t too hot else it will fry quicker than expected. Continue till no more space is available.
STEP 3: FRYING
Place the frying pan of hot on fire. With a scooping spoon or any other convenient spoon; scoop a small amount of the beans mixture into the hot oil. Please ensure the oil isn’t too hot else it will fry quicker than expected. Continue till no more space is available.
STEP 3: FRYING
Place the frying pan of hot on fire. With a scooping spoon or any other convenient spoon; scoop a small amount of the beans mixture into the hot oil. Please ensure the oil isn’t too hot else it will fry quicker than expected. Continue till no more space is available. 
STEP 3: FRYING
Place the frying pan of hot on fire. With a scooping spoon or any other convenient spoon; scoop a small amount of the beans mixture into the hot oil. Please ensure the oil isn’t too hot else it will fry quicker than expected. Continue till no more space is available. 

STEP 4: ADJUSTMENT & TURNING
Due to the stirring technique done at the beginning, each beans cake doesn’t stick to the surrounding cakes. Each maintains its own space and boundary. Though some might stick due to congestion but I use a fork to separate them. When I’m frying, I prefer using a fork to separate and turn whatever I’m frying because it makes frying easy and neat
Adjusting the  Akara balls
Turning the Akara over
 STEP 5: SCOOPING
I prefer whatever I fry to always have a crisp brown look; anything lighter hasn’t properly cooked. The beans cake is now done and ready to be removed from the pan.
 STEP 5: SCOOPING
I prefer whatever I fry to always have a crisp brown look; anything lighter hasn’t properly cooked. The beans cake is now done and ready to be removed from the pan.
 STEP 6: COOLING & DRAINING
Bean cakes (Akara)  placed on a paper towel to drain excess oil
 STEP 7: READY TO EAT!
Beans cake nicely served. Doesn’t it look like puff puff?
Enjoy!



CLICK 1-6 BELOW TO SEE MORE AKARA RECIPES:
  1. How to make Akara balls at home
  2. How to make akara without eggs, onions and crayfish
  3. How to make Akara with beans skin and serve with moringa
  4. Akara balls with Banana milk custard
  5. Brown Akara balls with gingered Akamu
  6. The right Scoop that gives round akara balls

Comments

  1. Nice one Rubynnia,and it cameout very nice,like it was prepared by a professional. Unlike the one that we did at home,that turnedout pancake at the end.
    Nice one dear.

    ~BONARIO~says so via NOKIA3310

    ReplyDelete
    Replies
    1. Anonymous5/21/2013

      Bonario, you r here too? Na wa ooo

      Delete
    2. Anonymous5/22/2013

      I wonder.

      Delete
  2. Nice! Well done Rubynnia.

    ReplyDelete
  3. I'm guessing here... Guessing that you might have done this business professionally in the past, cos how do we explain this perfect akara!

    Nice job...
    Well'Made

    ReplyDelete
  4. This just made me hungry, nice one Rubynnia.

    ReplyDelete
  5. this is so nice. just the way i make mine. can remember when i made akara in my aunt's house for the 1st time and i made it so well that i earned the nickname 'mama akara' and ever since then her hubby will ask for akara every Saturday morning. lool

    ReplyDelete
  6. mizOsa5/21/2013

    Nice Rubynnia.I love Akara*shinesteeth*

    ReplyDelete
  7. Awww, thanks everybody; this is flattering. My head is swelling already :D.

    @Ace, I've never done it professionally.

    ReplyDelete
  8. Nice one Rubynnia! This will be saturday morning breakfast :D
    Thanks for this.

    ReplyDelete
  9. Anonymous5/21/2013

    Nice. Dat was wat I had this morning but I bought from d road side. I will try frying mine next time.. Pinkyy

    ReplyDelete
  10. Yay! I ate akara & pap this morning. There's a woman that sells on my street sha. Lol

    ReplyDelete
  11. Anonymous5/21/2013

    No flash on ur camera?

    ReplyDelete
    Replies
    1. Anonymous5/22/2013

      U mean those pix are not clear enough 4 u?

      Delete
  12. ****Mufasa Said5/22/2013

    Ruby did u grind d beans wt onions and pepper?

    ****Mufasa Said

    ReplyDelete

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