If you are looking for something tasty, protein-packed, and rooted in African tradition, you can’t go wrong with Akara, a beloved street food made from ground beans, onions, and spices.
But what happens when you give this classic a tasty twist? You add egg and the result is both satisfying and delicious.
In this post, you will learn how to make Akara with egg, including ingredients, step-by-step instructions, helpful tips, and serving ideas.
What Is Akara and Why Add Egg?
Akara (also called bean cakes or bean fritters) is a popular West African snack, especially in Nigeria, Ghana, and parts of the Caribbean.
Traditionally, it is made from peeled black-eyed peas or brown beans blended with onions and peppers, then deep-fried to golden perfection.
So why add egg?
Egg enriches the akara mixture with more protein, improves the texture, and gives a softer bite inside while keeping the crispy outside. Plus, some people love serving akara with a fried or boiled egg on the side for a more complete breakfast or lunch.
Even if you are mixing egg into the batter or using it as a topping or filling, you are in for a flavorful upgrade.
Ingredients for Akara with Egg
Here is what you will need for this version of akara:
For the Bean Batter:
- 2 cups black-eyed peas or brown beans (peeled)
- 1 small onion (chopped)
- 1 scotch bonnet pepper or chili (optional, for heat)
- Salt to taste
- Water (as needed)
- Vegetable oil (for frying)
For the Egg:
- 2–3 eggs (optional: boiled, scrambled, or raw depending on use)
- Salt and seasoning (to taste, if scrambled)
- Optional: chopped green onions or parsley (for flavor)
Read on Discover 10 Popular Nigerian Snacks You Need to Try Today
How to Make Akara with Egg Step-by-Step
There are two main ways to make akara with egg: mixing the egg directly into the batter, or serving akara with egg as a side or filling. Here is how to do both:
Option 1: Mixing Egg into the Akara Batter
- Peel and Soak the Beans
Remove the outer skin of the beans and soak them in water for about 30 minutes. - Blend the Beans
In a blender, combine the peeled beans, onions, pepper, and a little water. Blend until you get a thick, smooth paste. Avoid adding too much water. - Add Egg to the Batter
Break one or two eggs into the mixture and stir gently. This gives a richer texture. You can also season lightly with salt or bouillon cube if desired. - Heat the Oil
Pour enough vegetable oil into a deep frying pan and heat it until it’s hot (but not smoking). - Fry the Akara
Scoop spoonfuls of the mixture into the hot oil. Fry until golden brown on both sides, turning occasionally. Remove and drain on paper towels. - Serve Hot
Enjoy your egg-infused akara while hot. You can serve with pap (ogi), bread, custard, or alone.
Option 2: Akara with Egg Filling or Side
- Prepare Akara as Usual (without mixing in egg).
- Cook the Eggs Separately
- Option A: Hard-boil eggs, peel, and slice in halves.
- Option B: Scramble eggs with onions, tomatoes, and spices.
- Option C: Fry eggs sunny side up or over easy.
- Serve Together
Plate the akara and eggs side-by-side or make a sandwich using sliced bread and stuffing it with akara and egg.
Tips for Perfectly Fried Akara with Egg
- Use minimal water when blending to avoid a runny batter.
- Don’t overmix after adding eggs to the batter. It should remain thick.
- Fry on medium heat so the akara cooks evenly inside without burning outside.
- Use a deep spoon or your hand to drop akara in round scoops.
- If using raw eggs in batter, ensure the akara is well cooked for food safety.
Common Mistakes to Avoid
- Skipping the bean peeling – leaving the skin on can make the batter gritty.
- Overcrowding the frying pan – this lowers oil temperature and leads to soggy akara.
- Adding too much water – leads to flat or mushy results.
- Undercooking – especially when raw egg is added, ensure the inside is well cooked.
How to Serve Akara with Egg for a Complete Meal
Akara is very flexible. Here are a few popular serving ideas:
- Akara and Pap (Ogi) – a traditional breakfast pairing in Nigeria.
- Akara and Bread (popularly called Akara Burger) – perfect for a quick, filling snack.
- Akara and Custard – soft and creamy combo, great for kids.
- Akara Salad Bowl – serve akara alongside boiled eggs, veggies, and avocado for a nutritious brunch.
Health Benefits of Adding Egg to Akara
Adding eggs doesn’t just boost flavor—it adds nutrition too. Here’s how:
- Protein Power: Both beans and eggs are high in protein, which helps build muscle and keeps you full longer.
- Healthy Fats: Eggs offer good fats and essential nutrients like Vitamin D and B12.
- Better Satiety: Adding egg makes akara more filling, reducing the need to snack later.
For vegetarians who eat eggs (ovo-vegetarians), this is a great way to get essential nutrients without meat.
Frequently Asked Questions (FAQs)
1. Can I make akara without blending the beans?
Yes, but you’ll need to mash them finely by hand or with a mortar and pestle. The texture won’t be as smooth.
2. Can I use canned beans?
It’s better to use dried beans for the best taste and texture. Canned beans often contain preservatives and are too soft.
3. How do I store leftover akara with egg?
Keep in the fridge for up to 3 days in an airtight container. Reheat in an oven or air fryer to retain crispiness.
4. Is akara with egg healthy?
Yes! It’s a high-protein snack that’s low in sugar and can be made with little oil if using an air fryer.
5. Can I bake akara instead of frying?
Yes, you can bake at 375°F (190°C) for 15–20 minutes. Use a muffin tray for shape and texture.