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Akara (Yoruba: àkàrà; Portuguese: acarajé, pronounced [akaɾaˈʒɛ] ) is a type of fritter made from cowpeas or beans (black-eyed peas) by the Yoruba people of Nigeria, Benin and Togo. It is also known as Bean cake. It is found throughout West African, Caribbean, and Brazilian cuisines. The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador. Acarajé serves as both a religious offering to the gods in the Candomblé religion and as street food. The dish was brought by enslaved Yoruba citizens from West Africa, and can still be found in various forms in Nigeria, Benin and Togo.
Akara is made from peeled beans (black-eyed peas), washed and ground with pepper, and other preferred seasonings, then beaten to aerate them, and deep-fried in small balls.
Brazilian acarajé is made from raw and milled cowpeas that are seasoned with salt, pepper and chopped onions molded into the shape of a large scone and deep-fried in dendê with a wok-like pan in front of the customers. It is served split in half and stuffed with vatapá and caruru – spicy pastes made from shrimp, ground cashews, palm oil and other ingredients. A vegetarian version is typically served with hot peppers and green tomatoes. Acarajé can also come in a second form called abará, where the nutritious ingredients are steamed instead of deep-fried.
Etymology
Àkàrà is a Yoruba word meaning "pastry" or the dish itself. The Brazilian term acarajé, according to Márcio de Jagun, derives from the word is derived from the phrase àkàrà n'jẹ, meaning "come and eat akara"; the phrase was used to call out to customers by women selling akara on the street.
History
Akara plays a significant role in the Yoruba culture, as it is specially prepared when a person who has come of age (70 and above) dies. It is usually prepared in large quantities and distributed across every household close to the deceased. Akara also used to be prepared in large as a sign of victory, when warriors came back victorious from war. The women, especially the wives of the Warriors were to fry akara and distribute it to the villagers.
Akara (as it is known in southwest Nigeria) a recipe taken to Brazil by the enslaved peoples from the West African coast. It is called "akara" by the Yoruba people of West Africa, "kosai" by the Hausa people of Nigeria, and "koose" in Ghana. It is a popular breakfast dish, eaten with millet or corn pudding. In Nigeria, akara is commonly eaten with bread, ogi (or eko), a type of cornmeal made with fine corn flour.
In Sierra Leone, akara is composed of rice flour, mashed banana, baking powder, and sugar. After mixed together, it is dropped in oil by hand, and fried, similar to Puff-puff. It is then formed into a ball. Akara is usually prepared for events like Pulnado (event held due to the birth of a child), a wedding, funeral, or party.
= In Brazil
=
Acarajé sold on the street in Brazil are variously made with fried beef, mutton, dried shrimp, pigweed, fufu osun sauce, and coconut. Today in Bahia, Brazil, most street vendors who serve acarajé are women, easily recognizable by their all-white cotton dresses and headscarves and caps. They first appeared in Bahia selling acarajé in the 19th century. Earnings from the sale of acarajé were used both to buy the freedom of enslaved family members until the abolition of slavery in Brazil in 1888; its sale additionally served as a source of family income. The city now has more than 500 acarajé vendors. The image of these women, often simply called baianas, frequently appears in artwork from the region of Bahia. Acarajé, however, is available outside of the state of Bahia as well, including the streets of its neighborboring state of Sergipe, and the markets of Rio de Janeiro.
In Candomblé
Acarajé is an essential ritual food used in Afro-Brazilian religious traditions such as Candomblé. The first acarajé in a Candomblé ritual is offered to the orixá Exu. They vary in size based on their offering to a specific deity: large, round acarajé are offered to Xangô; ones smaller in form are offered to Iansã. Small, fritter-size acarajé are offered to Erê (deity), or child spirits. Acarajé is used in Candomblé rituals in the states of Bahia, Rio de Janeiro, São Paulo, Pernambuco, Alagoas, Sergipe, and Maranhão. It is closely related to acaçá, a similar ritual food made of steamed corn mush.
= Acarajé de azeite-doce
=
Acarajé de azeite-doce is a variety of acarajé fried in an oil other than palm oil; olive oil or other vegetable oils are generally used. Acarajé de azeite-doce is used in Candomblé offerings to orixás with a ritual prohibition of the use of palm oil. This variety is found in the states of Bahia and Rio de Janeiro.
= Acarajé de Xangô (Sango)
=
Acarajé de Xangô (Àkàrà tí Ṣangó) is a variety of acarajé offered to the orixá Xangô, known as the òriṣà Ṣangó in the Yoruba culture. It is made of the same ingredients as the common form but greatly elongated. This variety is found on the ritual platter of amalá offered to Xangô. This variety is found in the states of Bahia and states of Bahia and Rio de Janeiro.
Protected status
Acarajé was listed as a national intangible historic heritage (patrimônio nacional imaterial), by the National Institute of Historic and Artistic Heritage in 2004; the role of baianas in the preparation and sale of acarajé was recognized in the same act. In October 2023, Rio de Janeiro declared the fritter to be part of that city's cultural heritage.
Nutrition
Akara is a good source of proteins, carbohydrates, vitamins and minerals such as calcium, iron and zinc, although its nutritional value is usually reduced by the presence of antinutritional factors such as phytates, fibers, lectins, polyphenols and tannins that affect minerals' bioavailability.
In popular culture
Akara (acarajé) was featured on the Netflix TV series Street Food volume 2, which focused on Latin American street foods.
The song No Tabuleiro da Baiana, written by Ary Barroso and famously recorded by João Gilberto, Maria Bethânia, Caetano Veloso, and Gilberto Gil, references acarajé, abará, vatapá, and caruru.
See also
Cuisine of Nigeria – Culinary traditions of NigeriaPages displaying short descriptions of redirect targets
Acaçá – Maize dish in Brazil
Vada (food) – Category of savoury fried snacks from India
Falafel – Middle Eastern fried bean dish
List of African dishes
List of Brazilian dishes
List of legume dishes
References
External links
Recipe for Nigerian Chin Chin
Kata Kunci Pencarian:
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How to make Akara - African Bean Fritters recipe - Chef Lola's …
Apr 6, 2021 · Akara, which is also known as black-eyed peas fritters, beans fritters, or Acaraje, is a very delicious, deep-fried bean cake made from black-eyed peas paste. These are quick, easy, and tasty and involves only a handful of simple ingredients – black-eyed peas, peppers, onions, salt, and seasoning cube.
Akara - Wikipedia
Akara (Yoruba: àkàrà; Portuguese: acarajé, pronounced [akaɾaˈʒɛ] ⓘ) is a type of fritter made from cowpeas or beans (black-eyed peas) by the Yoruba people of Nigeria, Benin and Togo. It is also known as Bean cake. It is found throughout West African, Caribbean, and Brazilian cuisines.
Akara Nigerian Breakfast Recipe - All Nigerian Recipes
Akara, also known as Bean Cakes, Bean Balls, Bean Fritas or Acarajé in Portuguese is a Nigerian breakfast recipe made with beans. To make Akara, you need to first of all remove the beans coat. You should remove the coat from the beans just before you make the Akara.
Akara (West African Bean Fritters) • Curious Cuisiniere
Jul 6, 2021 · What is akara? Akara is a fritter from West Africa made from black-eyed peas (also called cowpeas). The dish looks strikingly similar to a beignet, but the flavor is quite different. Where do you find akara? Akara is the much loved “go …
How to Make Perfect Akara (Koose, Acaraje) - All Nigerian Recipes
Nigerian Akara with Akamu, Ogi or Pap is one of the most classic nigerian breakfast recipes. Here's how to make the best Akara, with some scientific facts! All Nigerian Recipes
Akara (Nigerian Black-Eyed Pea Fritters) - Serious Eats
Jul 25, 2022 · In Nigeria, akara―a golden fritter made from a seasoned batter of blended black-eyed peas―is part of a quintessential Saturday breakfast, sandwiched between slices of soft white bread and served with a steaming mug of tea, coffee, or hot chocolate, or served alongside bowls of porridge.
Akara Recipe (Fried Bean Cakes) | The Kitchn
Oct 30, 2021 · Akara is a flavorful West African fried bean dish with a crisp exterior that gives way to a deliciously tender interior. You'll never want to eat beans any other way.
akara - KikiFoodies
Akara, also known as bean cakes, is a popular Nigerian breakfast made by frying whipped seasoned bean batter. While many people often buy it from street vendors, it’s actually quite simple to make at home.
How to Make Nigerian Akara - Yummieliciouz
Dec 16, 2023 · Bring a piece of Nigeria to your table by making this Nigerian Akara recipe for your loved ones. Transform these simple ingredients into delicious, spicy, and savory Nigerian Akara. I highly suggest using oloyin beans, black-eyed beans, honey beans, or brown beans for sweetness at every bite.
How to Make Akara: 9 Steps - wikiHow
Apr 26, 2023 · To make akara, start by grinding 3 cups of cooked, peeled black-eyed peas together with chili pepper, onions, salt, and white pepper using a food processor. Make sure to add small amounts of water during the grinding process so the paste sticks together.
