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Peanutty Akara

by on November 29, 2016
 

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And yes, all thanks to Saratu who suggested it. It is delicious.

The Akara end up texturally different from those without the peanut butter – they had more of a crunch, more of a crunchy crust. It was yum!

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With my batch of okwu-oji not yet slain, even after the pepper soup, I added dollops to the blender as I whipped up a batch of Akara.

Read: How to make Akara – proportions and all

The Akara got fried, as per normal…

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And then they were klaar, ready. I served them with pawpaw chutney, peanut butter sauce, cilantro and bread.

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Some versions had nuggets of prawns, tucked in the batter.

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I’m very much a ‘bread torn by hand’, uncorrupted by silver sort of person :)…as you can see.

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It was delicious. It will definitely feature more on my table. I’m already thinking of a chilli-coconut-kafir lime version :). We’ll see. 

What do you like to do with Akara?

Do you know they eat Akara in Brazil? It is called Acaraje xxx