Nigerian Akara (Accara/Acaraje) are tasty fried black eyed pea fritters/bean fritters that can be served alone or with a side of of starch (like pap, garri, custard or porridge) with a kaani dip or in a burger.
The other day I shared my recipe for Moi moi, and if you recall, I said that Moi moi was one of my favorites, but that I had other dishes that were also on my favorite list. Akara (also known as Accara or Acaraje) is another favorite of mine and is quite easy to make. Nigerian Akara is one of the most common breakfast staples in Nigerian homes and a very popular street snack as well. You will commonly find this black eyed pea/bean fritters delicacy sold by street sellers on its own or as part of what is locally called “Akara burger”, where a local bread favorite called “agege bread” (so called due to its popularity in the streets of Agege Lagos, Nigeria) is stuffed with several pieces of akara resulting in an amazing snack somewhat similar to a falafel burger (but much better in my obviously biased opinion!). In this Nigerian Akara recipe, I show how to easily make the fluffiest, most delicious black eyed pea fritters (or bean fritters to my fellow Nigerians who also make them with brown or honey beans) and use them in my own elevated akara burger recipe.
Moi moi (also called moin moin) is a delicious, savory steamed bean pudding made commonly in Nigeria from a mixture of blended black eyed peas or beans, peppers, onions, and spices.
Not too long ago, if you asked me what my favorite food was, I would have said Moi moi, hands down. Nowadays, I have a handful of favorite foods, but Moi moi remains close to the top of the list. Moi moi (also called moin moin) is a delicious, savory steamed bean pudding made commonly in Nigeria from a mixture of blended black eyed peas or beans, peppers, onions, and spices. This moin moin/moi moi recipe uses smoked trout, but you can switch it out for any other cooked fish, corned beef, boiled eggs, or omit the animal protein altogether and make it vegan.
Groundnut soup (also called peanut stew) is a common but delicious Nigerian delicacy which is commonly eaten with rice, a starch like eba or pounded yam.
Groundnut soup is what peanut stew is commonly called in Nigeria. It is a nutty, savory, spicy and totally delicious peanut stew usually eaten with a starch like rice or eba. Peanut stews differ considerably by region, so I look forward to sharing with everyone my discoveries of its different variations. I tasted my first groundnut soup as a child in Lagos, Nigeria and… it was terrible! It was really bad guys, I can’t lie. After that first time, it was years till I found my love for groundnut soup or peanut stew again. Let me tell you the story…
Am I one of those people that turns everything into jollof….? Maybe. But it’s delicious, so it doesn’t really matter. My goal in making this jollof spaghetti recipe was to make sure it tasted like jollof, not spaghetti and sauce, and if I have to say so myself: I nailed it.
Some people have asked me for my jollof rice recipe; to those I say, “hold please”. I, just like most other west Africans love jollof rice, but sometimes, I want a quick and easy jollof flavor that does not require me making jollof rice. In came my jollof couscous that takes only 20 minutes to prepare. I then became low-key addicted to quick and easy jollof recipes. I have also always loved pasta, so the no-brainer next step was to make a jollof spaghetti. My goal in making this recipe was to make sure it tasted like jollof, not spaghetti and sauce, and if I have to say so myself: I nailed it.
As a Nigerian myself, I thought that nothing could rival Nigerian food in this spot, but after I tasted the National dish of Senegal, Thieboudienne, there was a mini war for my food heart. Thieboudienne is a mouth watering rice and fish dish that is like nothing I had before.
I am trying not to start my recipe posts with the usual “I love…”, so here goes my attempt. Once upon a time, I was introduced to a Senegalese restaurant in downtown Baltimore by one of my dear Cameroonian friends. This trip created a soft spot in my food heart (aka my belly) for Senegalese cuisine. As a Nigerian myself, I thought that nothing could rival Nigerian food in this spot, but after I tasted the National dish of Senegal, Thieboudienne (also known as Ceebu Jen, riz au poisson, thiébou dieune, tíe biou dienne and thieb-ou-djien) , there was a mini war for my food heart. This Thieboudienne recipe is a mouth watering rice and fish dish that is like nothing I had before.