Nigerian fried bean fritters akara

For the akara, soak the white beans overnight in cold water. In the morning, rub the skins off between your palms under running water. They should come away easily. Rinse until the water runs clear.

Add the peeled beans to a blender with chopped onion and crushed garlic. Add the chopped chilli peppers and a little water, then blend to a smooth, thick batter like pancake batter. Season with salt and stir.

Heat sunflower oil in a deep pot or wok to 175 °C. Check the temperature with the end of a wooden spoon. Bubbles should form around it. Scoop the batter with a spoon and gently lower the balls into the hot oil.

Fry in batches for 3 to 4 minutes per side until golden brown and crisp. Do not overcrowd the pot. Transfer the cooked fritters to paper towels. Serve hot as a starter or snack.