Nigerian Custard with Akara (Bean Fritters)

How to Make It

1. 1

   Prepare the Black-Eyed Peas

   Drain your soaked black-eyed peas and rub them vigorously between your palms or use a clean cloth to loosen and remove the skins. Rinse thoroughly under cold water until most skins have floated away. This step is essential for a smooth, light fritter texture.

   Tip: The more skins you remove, the fluffier and lighter your akara will be.
2. 2

   Blend the Akara Batter

   Add the skinned black-eyed peas to a blender along with the chopped onion, scotch bonnet, and 3–4 tablespoons of water. Blend to a smooth, thick paste — the consistency should resemble a thick hummus. Transfer to a mixing bowl.

   Tip: Use as little water as possible during blending to keep the batter thick enough to hold its shape when frying.
3. 3

   Whip and Fold in Egg Whites

   In a separate clean bowl, whisk the egg whites with a pinch of salt until soft peaks form (about 2–3 minutes by hand or 1 minute with a hand mixer). Gently fold the whipped egg whites into the bean batter in two additions. Season with the remaining sea salt and stir to combine. This technique replaces the high volume of oil traditionally used to aerate the batter.

   Tip: Folding in whipped egg whites dramatically reduces the need for deep frying while keeping the fritters light and airy.
4. 4

   Shallow Fry the Akara

   Heat the avocado or sunflower oil in a wide non-stick skillet over medium heat. Once the oil shimmers, drop heaped tablespoons of batter into the pan, leaving space between each. Flatten slightly with the back of a spoon. Cook for 3–4 minutes per side until deeply golden and cooked through. Work in batches. Transfer to a paper towel-lined plate.

   Tip: Shallow frying with a quality non-stick pan uses up to 70% less oil than traditional deep frying without sacrificing the golden crust.
5. 5

   Make the Smooth Custard

   In a small bowl, whisk the custard powder with 200ml of cold water until completely lump-free. Pour the milk into a medium saucepan and warm over medium heat until it just begins to steam (do not boil). Slowly pour in the custard mixture while stirring continuously with a silicone whisk. Continue stirring over medium-low heat for 3–4 minutes until the custard thickens to a smooth, pourable consistency.

   Tip: Never stop stirring once the custard mixture hits the hot milk — constant movement prevents lumps and scorching on the bottom of the pan.
6. 6

   Season and Finish the Custard

   Remove the saucepan from heat. Stir in the vanilla extract, turmeric powder, and honey or date syrup if using. Taste and adjust sweetness. The turmeric will deepen the custard's golden colour naturally while adding anti-inflammatory benefit.

   Tip: For diabetes management, leave out the sweetener entirely — vanilla and turmeric provide warm, complex flavour on their own.
7. 7

   Serve Together

   Ladle the hot custard into bowls and arrange 3–4 akara fritters alongside or on top. Serve immediately while the custard is still creamy and the akara is warm and crisp. This dish is best enjoyed fresh.

   Tip: Leftover akara can be reheated in an air fryer at 180°C for 4 minutes to restore crispiness. Store custard separately in an airtight container in the fridge for up to 2 days.