3. Rinse the peeled beans thoroughly to remove any remaining skin.
4. Transfer the peeled beans into a blender or food processor. Add a little water and blend until you have a smooth paste. The consistency should be thick, but not too watery.
5. Pour the bean paste into a bowl and add the chopped onions, scotch bonnet peppers (if using), and salt. Mix well to combine all the ingredients evenly.
6. Heat vegetable oil in a deep pot or frying pan over medium heat. The oil should be enough to fully submerge the akara balls.
7. Using a spoon or your hand, scoop a small portion of the bean mixture and carefully drop it into the hot oil. Repeat this process, adding a few more scoops at a time, but be careful not to overcrowd the pan.
8. Fry the akara balls until they turn golden brown and crispy on the outside. This usually takes about 3-4 minutes per side.
9. Once cooked, remove the akara balls from the oil and drain them on a paper towel to absorb excess oil.
10. Serve the akara hot as a snack or as part of a meal. It pairs well with bread, pap (ogi), or custard.
Please keep in mind that these values are approximate and can vary depending on the specific recipe and preparation method used. Akara is a good source of protein and fiber, but it is also high in calories and fat due to the frying process. As with all fried foods, it is best enjoyed in moderation as part of a balanced diet.
Note: Akara is traditionally served with a side of spicy pepper sauce or tomato salsa.
Enjoy the delicious and authentic Nigerian Akara!
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