- Cooking time: 60 minutes
- Portion: 4 persons
- 500g beans/black-eyed peas
- Seven small chilli pepper
- Four fresh tomatoes
- Four boiled eggs (optional)
- Two-half cooking spoons of palm oil or vegetable oil
- Half-clove garlic or ginger leaves,
- sandwich bags or stainless cups cooked fish/sardines salt and pepper to taste
- 60g shrimp (optional)
Getting over a painful experience is much like crossing monkey bars. You have to let go at some point to move forward.
– C.S. Lewis
- calories 200kcal
- proteins 140g
- fats 4.5g
- carbohydrates 13.5g
Process before frying:
- Remove the bean’s coat.
- You mustn’t let salt come in contact with the beans you will use in making Akara until you are ready to fry it.
- Salt is believed to destroy the leavening property of beans.
- This is what prevents the spattering of the beans batter during frying.
- Soak the beans in water for Two hours to make them soft enough for your blender.
- If you will grind it using heavy-duty grinders in Nigerian markets, it will not be necessary to soak the beans for extended periods.
- Cut the pepper and onions into desirable sizes.
- First, soak the Beans/Black-eyed peas for not longer than 30 – 45 minutes,
- wash and peel off the brown back of the beans by rubbing the beans with your palms until it becomes white then wash thoroughly.
- Be sure to remove all the brown peels.
- Wash the beans till all is clean white, add onions, red chilli pepper, tomatoes, chopped small garlic and a bit of ginger (very little), and blend all together.
- Boil the eggs, shrimp and fish.
- Add Two half tablespoons of palm oil or vegetable oil and seasoning like Maggi/salt then stir, and taste if the seasoning is satisfactory.
- Slice the egg and shred the fish making sure to remove the bones.
- Rinse the leave/sandwich bag/stainless cups, fold them into a cone break the bottom backwards to avoid leakage, pour the grounded beans, add a few shrimps, and fresh sliced eggs and wrap the leave.
- Put water in a cooking pan and add all the wraps inside the cover to cook for 30mins.
- Open one wrap to see if cooked and solid.
- Instead of leaves use sandwich bags or stainless cups.
- Make stainless cups by cutting open cans of condensed or evaporated milk.
- Use palm oil instead of Vegetable oil with enough large red peppers to improve the richness and reddishness of Moi Moi, which makes it more appetizing.