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1
Prepare beans by picking over them to remove any impurities and broken or possibly bad beans.
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2
Soak overnight covered by water.
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3
The next day, remove skins from beans by rubbing them between your hands.
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4
Heat oil to 375 degrees F for frying in a heavy Dutch oven or possibly deep-fryer.
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5
Place prepared beans in a meat grinder or possibly food processor and grind or possibly pulse till you have a smooth paste.
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6
Place paste in large bowl.
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7
Beat bean paste with wooden spoon to aerate it, and gradually add in water.
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8
Continue to beat while adding water.
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9
Use only sufficient water to make a mix which will fall easily from a spoon.
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10
Add in chile and onion and season to taste with salt.
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11
Continue to stir so which all ingredients are well-mixed.
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12
When ready, spoon akara up by the teaspoonful and drop a few at a time into warm oil.
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13
Fry for 2 min on each side, or possibly till golden.
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14
Drain onto absorbent paper.
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15
Serve warm.
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16
Note: Wear gloves when handling fresh, canned, dry or possibly pickled chilies; the oils can cause a burning sensation on your skin.
