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Food

RECIPE OF THE DAY: Nigerian Corned Beef and Herbed Akara

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Akara is still a Saturday morning staple for most Nigerian families. You can enjoy it with bread, garri or even pap or oatmeal. I can still perceive the aroma of the Akara from the Akara joint; which was close to my parent’s house. The sweet aroma of the bean batter against the hot oil, the melt in your mouth Akara ball folded into the cavity of a piece of Agege bread. Nawa!

Category, Cuisine, Cooking MethodDifficultyIntermediate

Yields12 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 1 ½ cups Nigerian brown or Oloyin (honey) beans
  cup parsley finely chopped. A handful works. You could substitute with scent leaves or basil - optional
 1 cup corned beef
 1 tbsp crayfish
 1 tbsp dry grounded pepper
 1 egg
 1 small onion (divided – chop half and set aside)
 2 2 small garlic cloves
 ½ inch of ginger (grated)
 1 habanero pepper or ata-rodo
 Bouillon cube or salt to taste
 Oil for deep frying

Ingredients

 1 ½ cups Nigerian brown or Oloyin (honey) beans
  cup parsley finely chopped. A handful works. You could substitute with scent leaves or basil - optional
 1 cup corned beef
 1 tbsp crayfish
 1 tbsp dry grounded pepper
 1 egg
 1 small onion (divided – chop half and set aside)
 2 2 small garlic cloves
 ½ inch of ginger (grated)
 1 habanero pepper or ata-rodo
 Bouillon cube or salt to taste
 Oil for deep frying

Directions

Corned Beef and Herbed Akara (bean fritters)
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