A delectable deep-fried bean cake known as “kàrà” is a product of the Yoruba-speaking tribes of West Africa, who are mostly found in Nigeria, Togo, and Benin. During the imperial era, West Africans in slavery brought one of the most well-known African cuisines to Europe. As a street dish and religious feast, kàrà is now found all throughout Africa, even in Caribbean and Brazilian cuisines.
Black-eyed pea paste is used to make the dish, also called bean fritters, bean cakes, black-eyed pea fritters, Kosai, Acara, or acaraje. Habanero, chilli, and red bell peppers are frequently added to the black-eyed pea paste during cooking. The next step is to vigorously beat or mix the resultant mixture until it is cold, season it, and deep fry it in palm oil, vegetable oil, or any other cooking oil of preference.
In context, the Yoruba word “kàrà,” which is properly translated as “delicacy” in English, refers to this delicious Yoruba pastry. Click the button below to see Latifat Kilani of Pot of Gold demonstrate how to prepare fluffy akara.
