Cauliflower beer-battered Akara bites

This is for all my Nigerian brothers and sisters! I have a family based in Nigeria and have heard many good things about akara. Akara is a fritter, often eaten at breakfast or as a tasty snack, made from black eyed beans, known as “black beans” in West Africa. Although this snack originates in Nigeria, you can also find variations in Ghana, Togo, Benin, Mali, The Gambia and Brazil (over there, it's known as acarajé).

Traditionally the dish uses dried beans, which are then re-hydrated, washed, peeled and blended, before being seasoned, fried and served hot. See below for a wonderful display of this process in action:

https://artsandculture.google.com/exhibit/akara-the-brown-bean-cakes-that-everyone-enjoys-pan-atlantic-university/NQKy_bWtRSsMKA?hl=en

Credits: The Centenary Project, Lagos.

However, in this day and age, we have less time for such a laborious process; this recipe speeds up the process by using a game changing ingredient: bean flour. Made from ground, split black eye beans, bean flour can be fund in your local African food shop or follow one of the link below to buy online:

https://tropicalsunfoods.com/products/bean-flour

or here

https://www.ebay.co.uk/itm/313071964360?mkevt=1&mkcid=28&chn=ps

For my personal touch - and that extra JUICE - I've used the akara mixture a little differently, introducing: the cauliflower! Firstly, I blanched cauliflower florets (plunged into hot water for a short period of time), then coated in Akara batter and deep fried – delicious.

Hope you enjoy making them as much as I did!

Cauliflower Beer-Battered Akara Bites

Vegan | Gluten free | Contains alcohol

Prep time: 15 mins

Cooking time: 40 mins plus cooling

Total: 55 mins

Makes: 12

Ingredients

Stage 1

• 1 large cauliflower

Stage 2

• 133g bean flour

• 1 tsp white pepper

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp chilli powder

• 1 red onion – finely chopped

• 220ml beer of choice - chilled (sub for sparkling water if you want to make this recipe alcohol-free)

Stage 3

• 1 tbsp all purpose seasoning

• 1 tsp black pepper

• ½ tsp salt

Stage 4

• 2 litres oil - for frying (I tend to use sunflower oil)

Method:

1. Remove the leaves from the cauliflower and cut into 3-4cm wide florets. They should all be large bite size pieces.

2. Fill a medium-sized pot with water and heat until it starts to simmer. Do not let it boil. Place the prepped cauliflower florets into the pot and let it cook for 12 minutes over low heat, ensuring it does not boil.

3. Drain the florets and rinse with cold water to stop the cooking process. Place to one side and leave to cool.

4. Mix the dry ingredients listed in stage 2 in a large mixing bowl until well combined. Next, gradually add the chilled beer to the bowl and whisk until smooth and lump free.

5. Once the florets have cooled, season the cauliflower using stage 3 ingredients, ensuring all are well coated.

6. Heat the oil to 180c degrees (if you do not have a thermometer, test it is hot enough by placing a wooden spoon in the oil, if it starts to sizzle almost instantly, the oil is ready). Dip 1 floret at a time into the batter and place into the oil to fry. Do not overcrowd the pan, frying a maximum of 5/6 at one time. Cook for 5- 6 minutes until golden brown.

7. Remove from the pan using a spider/slotted spoon and place on kitchen towel or a clean, dry tea towel to soak up excess oil. Allow to cool slightly before serving.

8. Serve warm with your dip of choice. My favourite for this recipe is sweet chilli sauce.