Q&A for How to Make Akara

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.

Though 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.

A cup in recipes is usually 8 fluid ounces, or about quarter of a liter.

Your 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.

You 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.

Batter is just the mixture of your akara. It is just a common name for the mixture made in baking cooking and frying.

Make it in a waffle press instead, as this uses no oil to fry and it is just as tasty.