Ingredients
For the Akara (Donuts):
- Cowpea beans: About 500g, soaked and peeled (without skin).
- Onion: 1 medium, roughly chopped.
- Garlic: 2 to 3 pods.
- Chili pepper: (West Indian pepper/Scotch bonnet) according to your taste.
- Seasoning: Salt and a pinch of sugar (to help with coloring).
- Water: Just enough to make mixing easier.
- Oil: Vegetable oil for frying.
For the Red Sauce (Kaani):
- Onions: 2 large, chopped.
- Tomato concentrate: 1 to 2 tbsp.
- Garlic and Peppers: Crushed or mixed.
- Seasoning: Black pepper and a stock cube (Maggi or Jumbo type).
Instructions
1. Prepare the beans
Soak the cowpea in water for at least 2 hours (or overnight). Rub them between your hands to loosen the skin. Rinse several times, letting the skins float to the surface to remove them, until the beans are white and clean.
2. Mix the dough
Place the peeled beans, onion, garlic and chili pepper in a blender or food processor. Add a very small amount of water — just enough to make a thick, smooth paste.
Tip: Do not add too much water, otherwise the batter will be too liquid for frying.
3. Air the dough
This is the secret step of the recipe. Transfer the dough to a bowl and whisk vigorously (or use an electric mixer) for 5 to 10 minutes. This incorporates air, making the Akara light and fluffy rather than dense.
4. Fry the Akara
Heat the oil in a deep saucepan over medium-high heat. Using a spoon, drop small balls of dough into the hot oil. Fry until golden brown and crispy on all sides. Drain on absorbent paper.
5. Prepare the sauce
Brown the sliced onions in a little oil until they are soft. Add the tomato paste, garlic and chili peppers. Add a splash of water to obtain a smooth consistency and season with salt, pepper and stock cube. Let simmer until the oil rises to the surface.