Because some people might come for me if I call this Akara Burger – the original bean fritter in fresh bread mix.
Random, I have a colleague who can’t eat fresh bread if it isn’t pressed together. Hear me – he takes a loaf, slice and then presses it down till all the rise, the air, the doughiness disappears and le slice is more like brick…. 🙂
Anyway, last week, I was seriously craving Akara. At the same time, I had ube in the fridge – african butter pear which I turn into a creamy dip when it’s in season, a la ‘camole.
It is delicious – a tad olive-like, creamy and spreadable too.
I got some fresh bread, smeared on some…
Topped with golden brown akara
And made a delicious sandwich
Now some might say the texture was all soft but this is where the different flavours come to work to pull it off. I had crunch bell peppers in my Ubecamole, as well as cilantro. Then there was the slight spice from the chilies in the bean batter and the erunrun from the Akara – crispy pendants.
Anyway, while I’m not used to eating my Akara ‘garnished’ – normally it’s straight up bread and fritter – this was lovely and definitely worth a repeat.