akara

Akara is a traditional West African fritter made from peeled and mashed black-eyed peas (cowpeas), commonly seasoned with onions, salt, and hot peppers. It is widely eaten as a snack or breakfast across Nigeria, Ghana, Benin, and neighboring countries, and it is often associated with Yoruba cuisine. The dish has many regional names, including akara, kosai, and koose.

Preparation typically involves removing the skins from dried beans, soaking or rinsing them, and grinding into a thick paste. The paste is mixed with finely chopped onions, peppers, and sometimes spices such as garlic, ginger, or ground crayfish. The batter may be whisked or beaten to incorporate air and create a lighter fritter. Small portions are dropped into hot oil and fried until the exterior is crisp and golden, while the interior remains soft.

Variations exist by region. In Nigeria, akara is commonly called akara or kosai, and it is sometimes served with pepper sauce or a complementary starchy dish such as pap (akamu) or fried plantains. In Ghana, similar fritters are also called kosua or kosai. Some versions substitute chickpeas or other legumes, though black-eyed peas are traditional. As a result of the West African diaspora, related preparations appear in the Caribbean and Brazil, where dishes such as acarajé in Brazil share the same roots though differ in ingredients and preparation.

Akara is typically vegan when prepared with plant-based oil and no animal-derived flavorings, and it remains a popular, readily prepared street food and home meal across the region.