Nigerian Oat & Corn Akara Patties with Ugu Leaf

How to Make It

1. 1

   Prepare the Dry Base

   In a large mixing bowl, combine the whole-grain cornmeal and rolled oats. Mix well so both grains are evenly distributed. The oats will help lower the glycaemic load of the patties by adding beta-glucan soluble fibre, which slows glucose absorption after eating.

   Tip: For an even lower GI result, soak the oats in 80ml of the warm water for 10 minutes before mixing — this also makes the patties softer inside.
2. 2

   Blend the Aromatics and Greens

   Add the finely diced red onion, chopped tatashe, shredded ugu leaves, scent leaves, ground crayfish, cameroun pepper, ehuru, and rinsed locust beans to the grain mixture. Mix thoroughly with a wooden spoon or clean hands to evenly distribute the vegetables and seasonings throughout the batter.

   Tip: Ugu leaves are rich in iron, folate, and vitamins A and C — do not overcook them to preserve these nutrients. Adding them raw into the batter is ideal.
3. 3

   Bind the Batter

   Pour in the egg whites and add the warm water gradually, stirring continuously. You are aiming for a thick, firm dough that holds its shape when pressed — not too wet, not too dry. Season with your low-sodium salt. The mixture should feel like a stiff akara batter that you can mould by hand.

   Tip: If the batter feels too loose, add 1–2 tablespoons of cornmeal. If too stiff, add water one tablespoon at a time.
4. 4

   Shape the Patties

   Divide the batter into 8 equal portions (2 patties per serving). Using damp hands, roll each portion into a ball and flatten gently into a round disc approximately 1.5 cm thick and 8 cm in diameter. Uniform thickness ensures even cooking. Place shaped patties on a lightly oiled plate while you heat the pan.

   Tip: Chilling the shaped patties in the refrigerator for 10 minutes before frying helps them hold together better during cooking.
5. 5

   Pan-Fry Until Golden

   Heat a non-stick skillet or cast iron pan over medium heat. Add the coconut oil and let it warm for 30 seconds. Place the patties in the pan without overcrowding — cook in two batches if needed. Fry for 5–6 minutes on the first side until a deep golden-brown crust forms, then flip carefully and cook for another 4–5 minutes on the second side.

   Tip: Resist the urge to press down on the patties while frying — this releases steam and makes them dry. A lid placed loosely over the pan for the first 3 minutes helps the centre cook through gently.
6. 6

   Rest and Serve

   Transfer the cooked patties to a wire rack or a plate lined with unbleached paper towels. Allow to rest for 3–5 minutes before serving — this allows the crust to set and the interior to finish steaming. Serve warm with fresh tomato-onion salsa, a side of boiled eggs, or a small bowl of low-fat wara (Nigerian fresh cheese) for additional protein.

   Tip: For diabetes management, pair with a protein source and avoid white bread or fried sides. A small portion of avocado on the side adds heart-healthy monounsaturated fat to the meal.