LENTILS AKARA

A twist to the Nigerian staple using Lentils

Lentils are edible seeds from the legume family. They’re well known for their lens shape and sold with or without their outer husks intact. Though they’re a common food staple in Asian and North African cuisines, the greatest production of lentils nowadays is in Canada.

To learn more on the types and benefits of Lentils

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Akara is made from peeled beans (black eye peas), washed and ground with pepper, and other preferred seasoning; then, beat to get aerated, and deep fried in small balls.

To learn more on the origin of Akara

Lentils Akara is made by soaking the red lentils, and sometimes people use the yellow type. It is then rinsed and ground with red bell pepper, onions, chili, or scotch bonnet to form a paste. Whisked to incorporate air into the paste and seasoned to taste, using a small or medium-sized spoon, it is scooped into hot oil and fried for about 4-5mins each, turning regularly to have an even fry. It is commonly eaten with pap, oatmeal, custard or with fresh agege bread.

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