Akara is made from black-eyed peas, which must first go through extensive processing. The peas are soaked in water to enable their exterior skin to come off easily. They’re then ground into a consistent paste and salt, onions, and a number of local spices are added for taste. The resulting mixture is then deep fried until it turns dark brown in color.
Akara is often eaten for breakfast or supper and is accompanied with bread and ogi. The delicacy is a light, healthy meal that is often an easy introduction to Nigerian cuisine for the uninitiated.