Akara (Bean Fritters)

Method

1. 1

   Soak, rub and rinse the beans until the skins are gone, then blend with the half onion and as little water as possible into a thick, smooth paste.

   💡 Less water now means fritters that hold together and soak up less oil later.

2. 2

   Whip the paste with a whisk or the blender's pulse for 2–3 minutes until visibly paler and fluffy.

   💡 This aeration is the whole secret — unwhipped batter fries into cannonballs.

3. 3

   Fold in the diced onion, scotch bonnet and salt just before frying.

4. 4

   Heat the oil to 175°C — a drop of batter should rise immediately and sizzle steadily.

5. 5

   Scoop in heaped spoonfuls and fry in batches, turning once, until deep golden all over, 4–5 minutes.

6. 6

   Drain on paper and eat hot — with pap, in a soft bun as a sandwich, or straight from the plate.