Akara (honey bean fritter) & Mango Salsa By Chef Moyo Odunfa
Akara is a bean fritter enjoyed all over West Africa. By blending peeled or unpeeled beans (depending on your preference) with very little water and some aromatics and whipping to a light and fluffy batter, this dish is a great way to incorporate beans in your diet.
Sliced in half and filled with mango salsa, this bears some similarities with the Brazilian acaraje, typically stuffed with various items from prawn to salsa to vatapa.
Chef Moyo is the founder and head chef of ‘The Àtijẹ Experience’, where she leads her team to curate fine dining experiences that showcase the best of West African cuisine. Using seasonal and thematic menus, the Àtijẹ team explores indigenous culture through multi-course menus and storytelling.
Read more about Moyo’s story here and find her on Instagram: @moyo_rb @atijeexperience
Ingredients:
- FOR THE AKARA
- 200g dried honey beans (you can use black eyed beans or Kampala beans also)
- 150g onion - or two medium onions (white or red)
- 1 scotch bonnet chilli
- 5g salt - a good pinch
- 20g water
- Frying oil
- FOR THE SALSA
- One medium semi-ripe mango: slightly unripe as this makes it easier to cut. It is preferable to use a mango variety that is not stringy like Brokin, Peter or Julie, as it’s easier to cut.
- 50g onion - a small onion
- ½ of a scotch bonnet chilli, deseeded
- The juice of two limes or half a lemon
- A few leaves of a herb of your choice: I love to use scent leaf/efirin which is African basil. You can also use basil, coriander and even chives.
Method:
Soak the beans in water for 10-15 minutes (you can peel the beans, but we’ll leave the skins on to keep the fibre in).
While the beans soaks, make the salsa. Finely dice the onions and soak in cold water for about five minutes to remove any astringency. Mince the scotch bonnet.
Peel and dice the mango into small, even cubes and slice the herbs.
Combine all the ingredients for the salsa in a small bowl and add the lime juice and a pinch of salt. Taste and adjust accordingly. Keep in the fridge.
For the akara, peel your onion and cut into quarters, add into the blender with the scotch bonnet, salt and very little water, blend until smooth.
Remove the beans from the water and add to the blended onion and pepper. Blend until smooth, and thick, adding as little water as possible.
Transfer the batter into a bowl and whisk for about five minutes or until doubled in size.
Heat up the oil in a deep pan to about 150-160C. Add in a small portion of the batter and fry until golden brown on all sides. Taste to ensure it is well seasoned and adjust for salt if necessary.
Using a tablespoon, spoon the batter into the oil in batches and fry for about two to three minutes on either side until golden brown. Make sure you regulate the temperature of the oil so it doesn’t get too hot.
Transfer to a colander to drain out any excess oil.
Take the mango salsa out of the fridge and stir. Cut the akara into half lengthwise and stuff it with the mango salsa. Enjoy!
Tips and Tricks
If you can’t find dried honey beans in your region, you can use black eyed beans or Kampala beans instead.
You can peel the beans, but Chef Moyo leaves the skins on to keep the fibre.
Select a mango that is slightly unripe, as this makes it easier to cut. It is preferable to use a mango variety that is not stringy like Brokin, Peter or Julie, as it’s easier to cut, too.
Chef Moyo loves to use scent leaf/efirin, which is African basil. You can also use basil, coriander, and even chives.
If you would like to avoid the deep frying, you can also put the batter into a lightly oiled waffle maker or aebleskiver pan.
