Nigerian Spiced Egg & Sardine Akara Parcels

How to Make It

1. 1

   Prepare the Hard-Boiled Eggs

   Place 2 eggs in a small pot, cover with cold water, and bring to a boil. Once boiling, reduce heat and simmer for 8 minutes. Transfer immediately to an ice bath or cold water to stop cooking. Peel gently, slice each egg into 4 rounds, and set aside.

   Tip: Do not overcook the eggs — a slightly jammy yolk retains more nutrients and makes a creamier filling.
2. 2

   Prepare the Sardine Filling

   If using canned sardines, drain and pat dry. Flake the fish into a bowl, removing any large bones. Add the diced tomatoes, sliced onion, minced scotch bonnet, locust beans, and half the scent leaves. Mix gently to combine. Season lightly and set aside.

   Tip: Deseeding the tomatoes prevents excess moisture that can make the parcels soggy during frying.
3. 3

   Make the Bean Batter

   In a large mixing bowl, combine the bean flour, 2 beaten eggs, finely diced onion, remaining scent leaves, uziza leaves, ground turmeric, ground crayfish, ehuru, and low-sodium seasoning. Gradually add cold water, whisking until you achieve a thick, smooth, dropping consistency — similar to thick pancake batter. The batter should coat the back of a spoon.

   Tip: If using freshly peeled and blended beans, blend with minimal water and aerate by beating vigorously with a wooden spoon or hand mixer to make it fluffy.
4. 4

   Form and Fill the Parcels

   Heat a non-stick pan or cast iron skillet over medium heat and add 1 tablespoon of palm oil or coconut oil. Once shimmering, spoon 2–3 tablespoons of batter into the pan to form a small round disc (about 10 cm wide). Immediately place 1–2 tablespoons of sardine filling and one slice of boiled egg in the centre. Fold the parcel over gently using a spatula or carefully fold the edges of the batter up around the filling.

   Tip: Work quickly — the batter sets fast. Keep the heat at medium to ensure the inside cooks through without burning the outside.
5. 5

   Shallow Fry Until Golden

   Cook each parcel for 3–4 minutes per side until deep golden brown and crispy on the outside. The batter should be fully cooked through with no raw bean flour smell. Drain on a wire rack or absorbent paper to remove excess oil. Add remaining oil as needed between batches.

   Tip: A wire rack keeps the underside crispy; paper towels can steam the parcels and soften the crust.
6. 6

   Serve and Garnish

   Serve warm, garnished with extra fresh scent leaves and sliced tomato on the side. Pair with a small bowl of fresh pepper sauce (ata dindin) made without excess oil, or a side of sliced cucumber and avocado for additional heart-healthy fats and hydration.

   Tip: For a diabetes-friendly meal, serve alongside a portion of steamed garden egg or ugwu leafy greens to lower the glycaemic load of the meal.