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Q&A for How to Make Akara
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QuestionWhat are some tips for making akara?Hema Agwu, known as “The Suya Guy,” is a Nigerian Chef and the Co-Founder of Brooklyn Suya. A self-taught chef, he specializes in creating the perfect suya, a traditional Nigerian spice blend. Chef Agwu expanded his palette with flavors from Morocco, Eritrea, and the U.S. Over his career, he’s been featured in several publications and on The Cooking Channel’s The Spice of Life.Use as little water as possible when you puree the beans in a blender. The less water you have, the more crunchy your akara will be.
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QuestionCan you add blended tomato to the batter?Community AnswerThough you can try adding blended tomato, that would run the risk of making the batter too watery, so be careful. Tomato is generally not a typical ingredient for akara, although you can use tomato-based condiments like salsa with it.
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QuestionWhat is the capacity of the cup for measuring the dried black-eye peas?Community AnswerA cup in recipes is usually 8 fluid ounces, or about quarter of a liter.
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QuestionWhat do I do if my akara isn't floating in oil?Community AnswerYour oil isn't hot enough. But it should not be so hot that the akara browns on the outside and doesn't cook on the inside. Akara should take 5 - 7 minutes.
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QuestionHow can I save some of my batter for future use if I don't want to fry it all at once?Community AnswerYou can keep it foiled in the fridge until it smells bad. Or, you can keep it in the freezer to make the batter last longer.
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QuestionWhat do you mean by "batter?"Community AnswerBatter is just the mixture of your akara. It is just a common name for the mixture made in baking cooking and frying.
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QuestionWhat do I do or what can I add to my akara to reduce the oil absorption?Community AnswerMake it in a waffle press instead, as this uses no oil to fry and it is just as tasty.
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