Efik Breakfast Akara with Pepper Dip (Ofe-Style Bean Cakes)

How to Make It

1. 1

   Soak black-eyed peas in water for 30 minutes. Drain, then rub vigorously between palms to loosen and remove the skins. Rinse several times until most skins are removed — clean white beans remain.

2. 2

   Blend the peeled beans with half the onion and 1 scotch bonnet, adding water sparingly. The batter should be thick and smooth, not runny. Over-watering makes flat, oily akara.

3. 3

   Transfer batter to a bowl. Add ground uda, crayfish, and salt. Whisk or beat vigorously with a wooden spoon for 5 minutes to incorporate air — this is what gives akara its fluffy interior.

4. 4

   Heat vegetable oil in a deep pan to 175°C. Test with a small drop of batter — it should rise to the surface immediately and sizzle.

5. 5

   Using a wet spoon, scoop dollops of batter and carefully drop into the hot oil. Fry in batches of 6–8 at a time for 3–4 minutes, turning once, until deep golden all over.

6. 6

   Drain on paper towels. While akara fry, prepare the pepper dip: blend tomatoes, red bell pepper, and 2 scotch bonnets. Fry in palm oil with remaining diced onion for 10 minutes until reduced and thick. Season with salt.

7. 7

   Serve hot akara stacked on a plate with the pepper dip in a small bowl on the side. Best eaten immediately while crisp outside and fluffy within.