Chef’s Corner

Chef MaMusu

Chef MaMusu

“Have a taste of Nigeria’s most popular bean cake.”

Akara (Fried Bean Cakes)

Course: Breakfast/Lunch/Dinner
Cuisine: West African (Nigerian) 
Prep Time:  10 minutes
Inactive: 24 hours
Cook Time: 10 minutes
Total Time:  24 hours and 2o minutes
Servings: 4-6 


  • ½ Pound of dry black-eyed peas
  • 1 medium each red/yellow/green bell pepper
  • 2 medium whole onions
  • 2 medium whole fresh tomatoes
  • 3 cups of virgin olive oil
  • ½ teaspoon of basil, thyme, and parsley
  • ½ teaspoon sea salt


  1. Soak black-eyed peas overnight.
  2. Next day, drain the peas.
  3. In a food processor, blend black eye peas, then pour into a mixing bowl.
  4. In a food processor, crush peppers and onions together. 
  5. Add half of the peppers/onions mixture into the blended black-eyed peas and stir well
  6. In a deep frying pan, heat the 3 cups of olive oil.
  7. Now, with a tablespoon, scoop the combined mixture or roll in the palm of your hand, drop into the frying oil and fry until golden brown.
  8. Remove from the oil and set aside on a plate.

Dipping Sauce (Optional)

  1. Crush your medium whole tomatoes and add them to your remaining peppers/onions, parsley, thyme, basil, and sea salt.
  2. In a small saucepan, add ½ cup of olive oil. Heat the oil (medium heat), then add your mixture. Stir for 5 minutes.
  3. Remove from heat and put into a small bowl.
  4. Serve with the Akara as a dipping sauce.

Optional: Hot peppers can be added to your pepper mixture to make the sauce hot.

Special Notes: Akara is a good source of protein to your diet and can be eaten at any time.

Restaurant Information: When in Richmond, Virginia, stop by Africanne on Main located at 1102 W Main St for a serving of their home-cooked West African cuisine.