How To Prepare Beans Cake / Akara

How To Prepare Beans Cakes/Akara.

Beans cake popularly known as Akara, Bean Balls, Bean Fritas and also known as Acarajé in Portuguese. Beans cake Akara is one of the breakfast recipe eating with other recipes such as Akamu, Custard, Agidi or Agege Bread.
Beans cake Akara is also one of the easiest and fastest recipe...



Video On How To Prepare Beans Cake Akara



You Can Also Read: How To Prepare Beans Porridge.


Ingredients Needed For The Beans Cake/Akara

The ingredients listed below are what I use to get 20 normal-size of beans cake ball...


- 2 Milk Cups of Beans (either Black-eyed or Brown-beans)

- 4 Ripe Fresh Habanero Peppers

- 3 Ripe Fresh Chilli Peppers

- 1½ Medium-sized Onion

- One Teaspoon of Salt

- ½ liter of Vegetable Oil for Frying


Video On How To Prepare Beans Cake Akara


You Can Also Read: How To Prepare Moi Moi.


Tools Needed...

- Blender

- Mortar and Pestle

- Sieve

- Bowl

- Frying Pan


You Can Also Read: How To Prepare Peeled Beans Porridge.


Simple and Important Note Before Preparing Beans Cake/Akara

1. Remove the beans coat. I think that is not big deal you can visit the page on [How To Remove Beans Coat For Help]. It is much more OK to remove your beans coat. Please note:.. Make sure you do not let salt come to have or make contact with the beans you want to make use of not until you are ready to fry it. This can fordo the leavening property of the beans.

2. After removing the coat of the beans, soak the beans in warm water for 2 hours to make it rise and soft to make your blender to be able to blend it. But If you are grinding it with the heavy duty grinders in the markets, it will not be necessary to soak the beans in warm water or for extended periods of time you can just soak for 1 hour 45 minutes.

3. Make sure that the beans you are using is freshly peeled beans, which means you can't use coatless beans that has been already stored in the fridge or freezer to make Akara.

4. When grinding the beans, make sure you use very small quantity of water.

5. Make sure you have sure of the Smoothness of the beans before frying that why you should mix with mortar and pestle.

6. Don't add salt immediately after the grinding, make sure it is when you are about scooping it i.e just before frying.

Preparation Of The Beans Cake/Akara

1. When the beans is probably socked, prepare it for grinding, to do that pour out the water from the bean add the peppers and onions as shown below.





2. Pour the beans in to your blender to grind it, making sure the water you will add to it while blending is not much if possible, you may blend it without water and when you are done with the blending use little water to clean up the blender and add to your grinded beans. That is why it is good to use the heavy duty grinders in markets that do grind the beans without water less than the water use to clean it. All this is to help you have a good and batter stay together ball roll of beans cake during frying and it will also help to reducing spatter.


You Can Also Read: How To Prepare Beans Soup.


3. Set up your stove or cooker, place your frying pan and pour your vegetable oil in it to heat up.

Note:... The depth of the oil should be at least 3 inches so if ½ liter is not enough, it depends on the size of your pan so please add more oil.

4. Pour into a mortar the grounded beans, add chopped onion and start stirring the beans puree with the pestle in a continuous circular motion the way you did to your cake when mixing sugar and butter. stir till the ground beans appears whiter and you can perceive its peculiar aroma.

5. Put some onion into the oil to check maybe the oil has hot enough to sizzling, but not too much hot like that. If too hot, the Bean Cake/Akara ball will spattered as soon as the beans batter hits the oil and your Bean Cake/Akara will not be probably done inside.

6. Now add little water to the beans puree in the mortar and little vegetable oil to it. Stir well.

7. Add salt (to your best taste) and stir again. Don't forget that salt should be added just before scooping the beans
mixture into the hot oil. If salt stays in the mixture for so long periods of time, it will ruins the leavening property of the beans. This property is what makes the Bean Cake/Akara ball to float in the oil and prevent spatter during frying.


You May Also Like To Read All Beans Recipes On This Site... (click here)


8. Now star frying the Bean Cake/Akara by scooping the mixture with table
spoon slowly drop it into the hot vegetable oil (As it is shown in the video below click here) by dipping
the spoon a little bit into the oil to avoid spatter.

9. Fry the underside till brown and flip to fry the top side too till brown.





10. When the Bean Cake/Akara balls are brown all over, remove and place into a sieve placing it on a bowl. Now you are done Preparing your Bean Cake/Akara, repeat the process to the remaining mixture...
Now you finally done, keep to cool down for some minutes... Serve Bean Cake/Akara with other recipe like... Akamu , Custard, Agidi or Agege Bread... And you can still serve as snacks and dilute with soft drinks...




Video On How To Prepare Beans Cake Akara**

How to Peel Beans Coat.

How to Peel Beans Coat. 

 

There are different ways of peeling beans. But as soon as you can easily remove the beans coat by rubbing them together in your palms. And there are other ways of peeling beans, which are...... You can use Blender, Mortar and Pestle and Grinding Machine. 

Click Video for more help

Procedure for peeling the Beans Coat. 

 

1. Pour the beans in cool water, and start to rubbing the seeds with your palms. You will notice that the coat is hang away from the body of the beans seed.

Notes "You don't soak the beans, it will be difficult to remove the coat from the beans".

2. Once you have some of the beans coat removed, drain the water from the beans else the beans will continue to soak more in the water.

3. Now you have only the beans in the bowl, now continue rubbing it with your palms.

4. Now pour a large quantity of water into the bowl, so as for the beans coat to separate from the beans seed. Then now you have the beans coat floating on the water.

5. Place your sieve on a new empty bowl and decant the floats beans coat into it, pour back the water and decant again till you have a clean beans seed.

"Click here to view the full process".

Notes "You may have some beans coats that did not come off the beans seeds. Handpicked them, and peel with your fingers".

7. Now you have a coatless beans, soak the beans for about 1 hours or more than before blending or ground. 

Now your peel beans can be used for Moi Moi, Akara, Gbegiri and Peeled Beans Porridge.

How to Prepare Moi Moi With Polythene Wrapper.

How to Prepare Moi Moi With Polythene Wrapper. 

Moi Moi is one of the greatest dish ever. It is commonly served with Akamu, both Sold and Liquid; Jollof Rice, Fried Rice, Custard. etc... It can even be eaten alone as a snack. Most people use it as first food served at there parties. 

INGREDIENTS :

* 3 Milk Cups of Beans.

* 3 Tablespoonfuls of Grounded Crayfish.

* 2 Stock Cubes.

* Habanero Pepper.

* Tatashe Pepper.

* 2 Big Onions.

* Vegetable Oil.

* Salt.

* Boiled Eggs

* Bone Marrow

Notes;

* Mostly in all recipes, we go crazy when it comes to the quantities of ingredients. Mean why the quantities of the ingredients can be adjusted to your own taste.

* It's not necessary to use grounded Crayfish, you can use it unground.

* As for me I don't usually add stock cubes to my cooking, when ever am using Crayfish. So you can try it and feel the taste.

* It is best to use warm water when
mixing Moi Moi. And the warmnees shouldn't be more than 25°c, if not you may have your moi moi full of lumps.

* Any amount of oil you use doesn't not matter, but make sure to use the right amount for your Moi Moi to
ensures that it has a good texture and rolls off the tongue when you eat it.  To enjoy your Moi Moi, it's advisable to use tastless and odourless oils.

* Chop the eggs into small pieces, and set aside.

* Cook the bone marrow with spices and herbs till done, then set aside for the mixing stage.

Tools Needed;

* Cooker or Stove.

* Deep Pot.

* Spatula.

* Chopping board.

* Grinder.

* Knifes.

* Bowl.

Before You Proceed The Grounding Of Your Beans;

* After peeling the beans, make sure you soak the beans for like two to three hours before grounding it.

* Wash the tatashe and habanero pepper. Ensure you remove the tatashe and habanero stick and pour into the soak beans. 

"Clicks here to view".

* Cut the onions into pieces, and add also.

* Crush the stock cubes in warm water and set aside.

* Now that the beans is well soaked. that you can be able to pinch the bean seed with finger nails, it's now time to grind it. Decant the water into a bowl and get it set for grinding.

Notes: "your grinding most be very smooth and most not be watery"

DIRECTIONS:

1. Now your grounded beans is ready, add the following to it...

* Crayfish.

* Warm Water. 

* Vegetable Oil.

* Stock Cubes.

* Bone Marrow Stock.

And stir very well until it mix together.

Notes: "if you are using Bone Marrow Stock, you don't need any warm water".

2. Add salt "to your own taste" and stir very well.

Notes: "Moi Moi is on like the other recipes you add ingredients to when cooking on cooker or stove. It's prepared cold, and all the adding ingredients is done off the cooker or stove. That is, once you forget to add one ingredient, and you have set up your cooking, there is no coming back to add it. And you can't add it when deciding it. So you have to confirm the taste before setting it on fire".

3. Set up the cooker or stove, place your pot on it and pour some water.

Notes : "The water level shouldn't be more than 1½ inching".

4. Dish the Moi moi mix into polythene wrapper, add chopped egg/bone marrow to each wrapped, knock it and set aside in a bowl.

5. Do the same to the remaining grounded and mixed beans. After all wrapped, pick it one after the other and place in pot then cover it to start cooking.

Notes : "the quantity of the water depends on the quantity of the Moi Moi dish".

6. You don't live your Moi Moi on its own you have to check it time to time so you can add more water if necessary. Before checking your Moi Moi, at least it should be after 30 minutes, to check your Moi Moi maybe it's done, put a knife through the last wrap and if the knife is stained with paste of grounded beans, then the Moi Moi is not done, but if not, then your Moi Moi is done and ready to serve.

Serve with Soft drinks, Fruit Juice or Table Water. And you can enjoy with
Jollof Rice, Fried Rice, Custard,
Akamu or Solid Pap.

 

How To Prepare Moi Moi With Leaf /Ewe Eéran / Thaumatococcus Daniellii

How To Prepare Moi Moi With Leaf /Ewe Eéran / Thaumatococcus Daniellii.

Wrapping Moi Moi with leaf is one of the best way you should go for at all times. And it makes your Moi Moi to be cooked faster than any other way, It has natural taste, and even has additional flavour to your Moi Moi.

THE INGREDIENTS TO BE USE.

* Four milk cups of white Beans. [not that it most be four milk cups, two, one, three, even hundred if you like, it depends on the amount of people you wanna serve]. 

* Leaf { Ewe Eéran } {Thaumatococcus Daniellii.}

see the  Leaf blow

* Two (2) Medium Onions.

* Fresh peppers.

* Chille pepper or Cayenne pepper.

* palm oil or vegetable oil.

* Salt.

* Two (2) cube of magi.

Steps 1

Preparation of the Beans.

° Pour the beans into a blow of water, to wash, by doing so, is to peel the beans from the coast.

° After properly wash, use sieve to sort out the coast from the beans.

° Get a new blow of water to Rince the beans,

Note : you have to wash 2 to 3 times to remove all the coast so as to have a clean beans ready for Moi Moi.

° Now add your Fresh peppers, 2 Medium Onions and Chille pepper or Cayenne pepper according to the quality of the beans you have.

° And it ready to Grind.

Steps 2

Preparation of the Thaumatococcus  /leaves/{ Ewe Eéran }

1. Get the straw out of the leaf. Not just to cut it off, you have to be very much carefull with it so that some of the straw led to the back of the leaf will not be removed.

2. Get a clean pie of cloth to clean up the leaves meticulously both back and forth. It is advisable not to let water touch the leaf if not you won't be able to make use of it, Then make sure that you clean all the dust and dirtare on the leaf and to remove all the unseen particus.

3. Wash the leaf straw, they will be used as padding for the base of the pot.

Steps 3.

1. After grinding, add the salt, magi,Palm oil or vegetable oil.

Note : if using palm oil you have to Firstly, cook the palm oil with a tea cup of water to softing it.

2. Use a straw of leaves /Ewe Eéran/ that were taken out from the leaves to pad the base of the pot. To prevent the wraps from burning.

3. Pour a small quantity of water into the pot and use 2 to 3 leaves to cover the straw. The quantity of water shouldn't be small and it should be at the level of the straw.

4. To make leaf /Ewe Eéran/ wraps : First and foremost, place 2 leaves on top of each other, fold them into a cone. Then bend the pointed end and hold it there.

As shown below

Put 2fullspoon moi moi mix into the cone. Fold the open end and place the wrap in the pot of boiling water.

5. It is much more better to use at least 2 leaves to make each of your wrap. The doubling makes a better reinforcement for the moi moi wraps to have a clean wrap and to avoid leakages.

Note :  YOU MIGHT NOT GET THE WRAPPING PROCESS, BUT KEEP ON TRYING IT. DON'T GIVE UP TO IT. WITH TIME, YOU WILL BE A PROFESSIONAL IN WRAPPING. JUST HAVE IT IN MIND THAT YOUR GOAL IS TO MAKE A WRAP THAT ALLOWS YOUR MOI MOI STAY IN THE LEAF WITHOUT LEAKAGES.

How To Prepare Beans Soup Called Gbegiri.

How To Prepare Beans Soup Called Gbegiri.

Gbegiri is one of the Western Nigerian Soup, that is the Yoruba's Gratification Soup. Gbegiri is prepared with beans, gbegiri is a self soup on is own, but most people keep it lifely by adding meat or chicken stew with ewedu soup.

video for the GBEGIRI SOUP

INGREDIENTS; needed for the Gbegiri Soup.

* 2 Milk Cups of White or Brown Beans.

* 1 Tablespoon Grounded Crayfish (optional).

* 1 Stock Cube.

* ½ Cooking Spoon of Palm Oil.

* 1 Teaspoon of Dry Grounded Pepper.

* Salt.

Note : Do the peelings of the beans coat and soak in warm water for about an hours. This process is 

to make the beans to be more softer so as for the cooking to be faster and easier. With this process you will not need to add potash to the cooking of your beans.

Cooking Steps.

1. Set up your cooker or stove and place number 2 pot on it, pour the peeled soaked beans into it.

2. Add water to it and cover to cook on a low medium heat for about 45 minutes.

Note ; your water most be of the same level with the beans or about some meter above the beans and you will need to top up the water from time to time but make sure the water is always at the same level to the beans.

3. While the beans is set on cooking, you may go ahead preparing the Ewedu Soup.

4. Make sure that the beans is probably cook till they become stick together and mash.

5. After all the beans has mash very well, pour into a sieve and use spoon to exact more pressure on it to make it smooth and filter out all the smooth one. As I did it in this "click here to view ". And you can even use other methods, such as making use of the Potato Masher, Blend etc.....

6. After you have filter out all the smoother one, now add the following;

* Dry Grounded Pepper,

* Grounded Crayfish,

* Stock Cube,

And,

* Palm Oil.

Half cover your pot and continue cooking at low medium heat for about 1½ minutes or till the oil blends with all the ingredients including the smooth beans.

7. Now stir till the smooth beans and the other ingredients change to yellow.

8. Now you are done with the cooking of the Beans Soup known as Gbegiri Soup.

Serve with Ewedu Soup and Beef & Chicken Stew and enjoy with the white Amala.

How To Prepare Beans Porridge

How To Prepare Beans Porridge.

Preparing Beans Porridge is a popular meal, in the sense that it's associated with two things which are INDIGESTION and FLATULENCE. Many people don't eat beans because after eating it they started developing a running stomach or stomachache, which normally happen to me also, when ever I eat only beans. Not even only porridge beans, including Moi Moi, Akara... And many other things prepared with only beans. Every single body's have one reason or the other, why they don't eat Beans, but with this cooking steps will help you to eliminate all the problems associated with beans, which has helped me a lot. "Yet", with each body reasons, it's still one of the body building food. That why it's advisable to have beans in the families menu especially when you have mostly the young ones in your family.

INGREDIENTS :

* 2 Cups Brown Beans.

* Palm oil.

* 2 Medium Onions.

* Dry Grounded Pepper.

* Salt.

* 1 Stock Cube.

* 200g of white or yellow Yam."Optional"

* Ripe Plantain.

* Grounded Crayfish.

Useful Notes ;

1. Parboil the beans and pour in cold water or soak the beans in warm water for about 4hours, after 4hours do the changing of the water and pour into a blow to rinse it, then set aside.
You may also want to know more on, "How To Parboil Beans click here" will help reduce the gas inducing elements and others.

2. Chop your onions.

3. If you are using grounded crayfish then you don't stock sube.

4. If you will using yam peel and rinse, then chop into inch cubes and set aside.

5. Peel your ripe plantain and chop into 4 and set aside.

DIRECTIONS :

1. Set up your cooker or stove and place your pot on it, pour the beans into it, add your chopped onions and yam, then add water to it and start cooking.

Note : your water level should be the same with the level of the beans, and make sure you check out the cooking from time to time, because of the water level. You should always keep the water at the same level as the beans so that when the beans porridge done, you will not have beans and water separate.

2. When the beans is soft, add the following ingredients to it,

Grounded Crayfish,

Dry Grounded Pepper,

Ripe Plantain

Salt,

Stock Cube,

Palm oil.

stir very well till the palm oil changes to
deep yellow.

Note : You may not add the Stock Cube, if you are still using Grounded Crayfish.

3. After stirring very well, and it has changes to deep yellow. Cover and cook on low heat for 5 minutes and by then, it is ready to be served.

Note : The porridge will look watery at this time, but it gets thicker when it has cooled down

How To Prepare Peeled Beans Porridge.

How To Prepare Peeled Beans Porridge.

Peeled Beans Porridge is another way you can keep your families menu. Some people don't usually eat the classic beans porridge, just because of one reason or another. But the peeled beans porridge is a great meal for adults and kids and it's lovely.

INGREDIENTS :

* 2 Milk Cups Beans Brown.

* 2 Cooking Spoons of Palm Oil.

* 2 Tablespoonfuls of Grounded Crayfish.
* 1½ Medium Onions.

* Dry Grounded Pepper.

* Salt.

* 1 Stock Cube.

NOTES :

1. Peel the beans to remove the beans coat. If you would like to know how to remove beans coat click here

2. Chop the onions.

3. Always cut your clothes according to your sizes. This means any ingredients I say use one or two or three, always have it in mind that am preparing for just a body food so you should always do increase in your ingredients.

DIRECTIONS ;

1. Set up your cooker or stove and place your pot on it, pour the peeled beans into it, add your chopped onions then add water to it and start cooking.

Note : your water level should be the same with the level of the beans, and make sure you check out the cooking from time to time, because of the water level. You should always keep the water at the same level as the beans so that when the peeled beans porridge done, you will not have beans and water separate.

2. When the beans is soft, add the following ingredients to it,

Grounded Crayfish,

Dry Grounded Pepper,

Salt,

Stock Cube,

Palm oil.

stir very well till the palm oil changes to
deep yellow.

Note : You may not add the Stock Cube, if you are still using Grounded Crayfish.

3. After stirring very well, and it has changes to deep yellow. Cover and cook on low heat for 2 minutes and by then, it is ready to be served.

Note : The porridge will look watery at this time but it gets thicker when it has cooled down.