Akara

Àkàrà (Yoruba) (English: bean cake; Hausa: kosai; Portuguese: acarajé (Portuguese pronunciation: [akaɾaˈʒɛ] ^ⓘ) is a type of fritter made from cowpeas or beans (black-eyed peas) by the Yoruba people of Nigeria, Togo and Benin. It is found throughout West African, Caribbean, and Brazilian cuisines. The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador. Acarajé serves as both a religious offering to the gods in the Candomblé religion and as street food. The dish was brought by enslaved Nigerian citizens from West Africa, and can still be found in various forms in Nigeria, Ghana, Togo, Benin, Mali, Gambia, Burkina Faso and Sierra Leone.

Akara is made from peeled beans (black-eyed peas), washed and ground with pepper, and other preferred seasonings, then beaten to aerate them, and deep-fried in small balls.

Brazilian acarajé is made from raw and milled cowpeas that are seasoned with salt and chopped onions molded into the shape of a large scone and deep-fried in dendê with a wok-like pan in front of the customers. It is served split in half and stuffed with vatapá and caruru – spicy pastes made from shrimp,ground cashews, palm oil and other ingredients. A vegetarian version is typically served with hot peppers and green tomatoes. Acarajé can also come in a second form called abará, where the ingredients are steamed instead of deep-fried.