Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, akara/kosai. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Akara/kosai is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Akara/kosai is something that I’ve loved my whole life. They’re fine and they look fantastic.

Kosai or Akara (Bean Cakes) Nigerians will know these golden bean cakes or fritters as akara or kosai, depending on where you are from. They are a street or market food, fried up by the women in big pans of hot oil, eaten hot and fresh or wrapped up for a later meal. Akara is a deep-fried fritter made from beans paste or beans powder. It is also called Kosai, Bean cake, Acaraje or Beanballs and is mostly made with black-eyed peas (beans) but there are many other types of beans you can use.

To get started with this recipe, we have to prepare a few components. You can cook akara/kosai using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Akara/kosai:

1. Take Beans
2. Make ready Red pepper
3. Get Onions
4. Prepare Scotch bonnet
5. Get Garlic
6. Make ready Salt
7. Make ready Vedan
8. Take Oil
9. Get Egg

These fluffy fried fritters are made from black eyed peas pureed with onions and hot peppers and often served by street vendors. Here's a spin on the recipe from our very own Marie Anne Daguidam (most people just call her Anna). It is called "akara" by the Yoruba people of south-western Nigeria and by the citizens of Sierra Leone, "kosai" by the Hausa people of Nigeria or "koose" in Ghana and is a popular breakfast dish, eaten with millet or corn pudding. In Nigeria, Akara is commonly eaten with bread, ogi (or eko), a type of cornmeal made with fine corn flour.

Instructions to make Akara/kosai:

1. Bring ur beans and smash it si that when you come to wash it it will be easy for you to peel
2. After you have finish washing it then you bring your red pepper tarugu onions and garlic put them all in one place then blend till is smooth but do not put too much water
3. After blending you use yor wooden spoon and beat the paste very well so that it will become more fluffy then add your salt vedan and egg then mix
4. Put oil on fire when is hot you start frying untill is done serve with pap

It is called "akara" by the Yoruba people of south-western Nigeria and by the citizens of Sierra Leone, "kosai" by the Hausa people of Nigeria or "koose" in Ghana and is a popular breakfast dish, eaten with millet or corn pudding. In Nigeria, Akara is commonly eaten with bread, ogi (or eko), a type of cornmeal made with fine corn flour. These delicious bean paste fritters go by the name of akara or koose in Ghana and are known variously in West Africa as kose, accara and kosai. Akara is commonly eaten as a snack or breakfast food, but it has many variations, as with much of West African food, it has travelled well. Akara, also known as Bean Cakes, Bean Balls, Bean Fritas or Acarajé in Portuguese is a Nigerian breakfast recipe made with beans.

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