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Akla (Beans Fritters) | MyWeku Tastes

Akla (Beans Fritters)


Akla (Beans Fritters)


October 25, 2015

Akla (Beans Fritters) 0 5 0

As breakfast, street foods and snacks go, koosé or akla is one of my absolute favourite. Growing up in Accra, I thought this was a purely Ghanaian or perhaps more specifically a Hausa breakfast snack until I learned in multi-cultural London that Akla (as my household called it) or koosé (as others, mainly the Hausas in Ghana called it) was somewhat universal.



3 cups black-eyed beans

1 onion, finely chopped

1 teaspoon salt

1 scotch bonnet ( or other hot pepper)

3 cloves of garlic

Spring onions (optional)

2 teaspoon fresh ginger root, peeled and minced

vegetable oil for frying


1Rinse and soak the black-eyed beans in water for at least a few hours or overnight.

2Once they have been soaked properly, rub them together between your hands to remove the skins i.e. the blacks bits of the beans.

3Rinse to wash away the skins and any other debris.

4Repeat this (rubbing and washing) several times until the black bits are largely washed away

5Drain the beans.

6Blend the black-eyed beans, ginger, garlic, peppers and onions into a paste, adding just about enough water. A good test is to see if the batter clings to a spoon.

7Add salt to taste

8Heat oil in a deep pan.

9Make the Akla by scooping up a spoon full of the batter and dropping it into the hot oil.

10Deep fry the Akla until they are golden brown. Turn them frequently while frying.

11Serve with Hausa koko (porridge) as a snack or as a side dish.

Some Akla makers add a beaten egg, cornmeal or crushed breadcrumbs to the blended Akla to protect the Akla from disintegrating when it is dropped in hot oil.


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