BURGER-SIZED ÀKÀRÀ

Àkàrà also known as bean cake or bean fritters is a dish I can categorically say was one of the first five dishes I learnt how to make. The main ingredient is the blacked eyed beans which is usually washed and peeled. Àkàrà is a typical Nigerian dish often times eaten with ogi/pap. It a typical dish that appears on the food menu on weekends. Now, I find it hard understanding what unites bean products to Saturdays or weekends in general — still amuses many, me included even though the narrative seems to be different at the present can we say the street vendors contributed to this?
well, I will say we all did because the world is changing so is our food culture.

Àkàrà is a dish that's indigenous to every ethnic group in Nigeria let's say the "major" because virtually every group has a name for it but the name ' Àkàrà ' seems to dominate and as a result many consider it to have originated from Yoruba people in southwest Nigeria. Even Brazilians call it Acarajé (pronounced: Akara je) which looks more like an adaptation the only differences is that shrimp is added to Acarajé before frying.
The 'twin sister' Moi moi which is quite popular just as àkàrà is occasionally paired with Jollof rice and many other dishes. This shows how far we've come in being creative in making amazing and mouthwatering delicacies.

The Burger sized àkàrà you see sitting pretty in a bed of lettuce was inspired by the popular Burger with meat patties we see around, also the idea of taking bread and àkàrà which is a quite popular and fascinating combo. So putting all these into consideration I was inspired to put the àkàrà burger together which had quite a number of vegetables to along with. It was incredible one of those classical dishes you'll find in this age and time however, with all the infusion that went down it just came out beautiful.

Now, let's cook!

INGREDIENTS

For the Àkàrà:
2cups beans flour
Cayenne peppers 3—4 tsp
Vegetable oil (for frying)
Salt
Corned beef 3—4TBSP
Medium Onion ( finely diced)
Ginger and
Garlic (3 cloves) all grated
One large egg (Optional)
Warm water

TD's Tip: If you don't have beans flour you can start from scratch by peeling the beans and grinding.

To assemble the Burger:
 Burger bun
 Mayonnaise
 SlicedTomatoes
 Sliced Onions
 Lettuce

PROCEDURE / STEPS:

Step 1: In a bowl add the beans flour, add salt, cayenne pepper, onion, ginger and garlic. Stir till its well combined.

Step 2: Add warm water and stir till it forms a thick, smooth and fluffy consistency.

TD's Tip: It is important you make use of warm water because the warm water automatically activates the beans flour.

Step 3: crack in egg, mix and further beat in some air into the mixture.

TD's Tip; Incorporating enough air into the batter will make it rise when fried and not flat. This helps the batter to have cooked half way through even before frying.

Step 4: Fold in corned beef and stir till it's fully combined.

Step 5: Set fryer on heat and in some fresh unpeeled garlic when it starts sizzling the oil is hot enough to fry the batter.

Step 6: Using a soup laddle, scoop a generous amount of batter and fry in oil.

TD's Tip: I made use of a soup laddle because of the result I wanted, I wanted a Burger sized àkàrà and that I did.

Step 7: Fry àkàrà on both sides and when slightly golden brown it's okay to be taken out of the hot oil. Place in kitchen towel to absorb the excess oil.

TD's Tip: I love frying in batches this ensures even cooking of whatever it is you're frying. In this case, you can fry three at a time depending on how big your pan is.

Assemble the Àkàrà burger.

Step 8: Cut the bun into half, generously add some amount of mayonnaise, lay over that some lettuce, sliced tomatoes and onion, add the burger sized àkàrà, add tomatoes and onions, add the lettuce and the top layer of the bun. Insert a skewer in between to hold the burger.

TD's Tip: You can be creative in adding your preferred ingredients. The assembling can also be done either ways but pay more attention to the colour and the ingredients.

Bon appetite!