In Nigeria, there’s a popular breakfast combination that has captured the hearts of many – akara and bread. This duo is a staple in many Nigerian households, and for good reason. Akara, made from mashed beans, is a flavorful and filling breakfast option, while bread provides a soft and satisfying complement to the meal. In this article, we’ll take you through the process of making akara and bread, providing a comprehensive guide on how to prepare this delicious Nigerian duo.
What is Akara?
Akara is a popular Nigerian breakfast dish made from mashed beans, typically black-eyed peas or beans. The beans are soaked overnight, blended into a paste, and then fried into crispy, golden-brown patties. Akara is a versatile dish that can be enjoyed on its own or paired with a variety of ingredients, such as bread, tea, or vegetables.
What is the Significance of Akara and Bread in Nigerian Culture?
Akara and bread is more than just a breakfast combination in Nigerian culture – it’s a tradition that dates back to colonial times. During this period, Nigerian bread was introduced by European colonizers, and locals began to pair it with akara as a convenient and filling breakfast option. Over time, this duo became an integral part of Nigerian cuisine, with variations emerging across different regions.
Ingredients Needed for Akara and Bread
- 1 cup dried black-eyed peas or beans
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons vegetable oil
- 2 cups water
- 2 tablespoons cornstarch
For Bread:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 cup warm water (100°F – 110°F)
- 2 tablespoons unsalted butter, melted
Step-by-Step Guide to Making Akara
1. Soak the beans: Rinse the dried black-eyed peas or beans and soak them in water overnight. This will help to soften the beans and make them easier to blend.
2. Blend the beans: Drain the soaked beans and transfer them to a blender. Add the chopped onion, minced garlic, grated ginger, salt, black pepper, and cayenne pepper (if using). Blend the mixture into a smooth paste.
3. Add water and cornstarch: Add 2 cups of water to the blended mixture and stir well. Mix in 2 tablespoons of cornstarch to help bind the mixture together.
4. Heat oil in a pan: Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat.
5. Form the akara patties: Using a tablespoon, scoop the bean mixture into the hot oil. Use a spatula to shape the mixture into round patties.
6. Fry the akara: Fry the akara patties for 3-4 minutes on each side, or until they are golden brown and crispy.
7. Serve: Serve the akara hot with your choice of accompaniments, such as bread, tea, or vegetables.
Step-by-Step Guide to Making Bread
1. Activate the yeast: In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently to dissolve the yeast, and let it sit for 5-10 minutes, or until the mixture becomes frothy.
2. Add flour and salt: Add the flour, salt, and melted butter to the bowl. Mix the dough until it comes together in a sticky ball.
3. Knead the dough: Knead the dough for 5-10 minutes, or until it becomes smooth and elastic.
4. Let the dough rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
5. Shape the dough: Punch down the dough and shape it into a round or oblong loaf.
6. Let the dough rise again: Place the shaped dough on a baking sheet, cover it with a clean towel, and let it rise for another 30-45 minutes.
7. Bake the bread: Preheat the oven to 375°F (190°C). Bake the bread for 25-30 minutes, or until it is golden brown and sounds hollow when tapped.
8. Serve: Serve the bread warm, sliced and enjoyed on its own or paired with akara.
Tips and Variations
- For a crisper akara exterior, try adding a little more cornstarch to the bean mixture.
- For a softer bread, try adding a little more yeast or letting the dough rise for a longer period.
- Experiment with different types of bread, such as whole wheat or rye bread, for a variation in texture and flavor.
- Serve akara with a variety of accompaniments, such as scrambled eggs, spinach, or tomato sauce.