Pasta with meat & vegetables

To make this laminate, you will need:

1 courgette
1 yellow pepper
250 g fresh mushrooms
1 yellow onion
1 ready-to-use puff pastry
1 egg
500 g of vegetable stuffing
Salt pepper
1 Herbes de Provence CS
Olive oil


Rinse zucchini and pepper, then cut into small cubes. Clean the mushrooms with a damp cloth. Remove the feet, then remove the skin from the hats. Cut the mushrooms into strips.

In a wok, put a fillet of olive oil, then cook the courgettes for five minutes. Add the peppers. Then the mushrooms. Stir from time to time. Saler & Poivrer. Add the herbs of Provence spoon. Continue cooking until vegetables are melted. Book.

Slice the yellow onion. Put it in a small skillet with a little olive oil. Add the vegetable stuffing. Leave to cook for about 10 minutes over medium heat.

When the meat is cooked, add it to the vegetables. Mix well, then put back on fire for five minutes. Adjust seasoning.

Preheat the oven to 200 ° C

On the work surface, unroll the dough ready to use. With a knife, cut strips on both sides of the dough. Place trim in center. Fold the strips together, forming a braid. Brown the puff pastry with the beaten egg.

Arrange the laminated on a pizza plate. Bake for 30 minutes of cooking. Allow to cool for a few minutes then cut the laminated into slices.

Lamb Mechoui and Couscous with Veal Chops


For the méchoui:
1 leg of lamb (1.8 kg)
½ bunch of coriander, 3 stems of shallots
½ teaspoon of each: dried thyme, cinnamon powder, peppercorns
1 tablespoon each: paprika, cayenne, cumin, ginger
1 pinch of turmeric
150 ml of olive oil (50 ml for seasoning and 100 ml for a special oil whose mechoui is brushed throughout the cooking)

For couscous with veal chops :
500 g veal chops
500 g of couscous seeds
1 turnip, 3 carrots, 1 zucchini, 2 tomatoes, 1 onion
50 grams of raisins
1 tablespoon of ginger, 1 pinch of cinnamon, 1 pinch of turmeric, salt and pepper,
3 tablespoons olive oil
700-800 ml of water
1 knob of butter

Instructions :

For the méchoui:
* The traditional mechoui is cooked with embers and is constantly turned over. Here I opted for an oven, much easier.

In a cup, I spill my 50 ml of oil to which I add all the spices, chopped coriander and salt (to taste) to get my marinade.


I reserve a small part of the marinade that I dilute with 100 ml of oil
I make deep cuts in my leg and I properly coat the marinade (insisting on the notches). I taste to rectify the salt if necessary. I then put the leg of lamb in a baking dish and cut 3 shallots. I close my dish with cellophane and leave to refrigerate for 4 hours or more


Before I start cooking the leg, I preheat my oven to 150 degrees Celsius. To facilitate the circulation of heat below my leg, I place a grill at the bottom of the baking dish and I place my leg
I let it cook for 30 minutes and I come out to spill 200 ml of water. I put the leg in the oven to cook for 4 more hours.
Every 30 minutes, I sprinkle some of the cooking juice in the bottom of the dish and I go back. I also make sure to brush it a few times with the oil prepared in step 2.
After a total of 4h 30 of cooking, I take out my leg of the oven and I let it rest 10 minutes before serving. The meat should be crispy on top and should come off easily from the bone.

For the sauce accompanying the méchoui:
1 tablespoon of Harissa
The juice of a lemon
1 teaspoon ground cumin
3 tablespoons olive oil
1 small glass of water
salt to taste
A homogeneous mixture of these ingredients in a small cup will give you a delicious sauce to accompany your mechoui.

For the broth of chops accompanying the couscous:
In the bottom of my couscoussier, I make the chops and the onion sliced ​​in a net of olive oil. I then add the diced tomatoes, ginger, pinch of turmeric, salt and pepper.

I cook 5 minutes and then add 700-800 ml of water and I adjust the seasoning if necessary. On medium heat, all will cook for 20 minutes before incorporation of vegetables.

I start by incorporating the vegetables. First add the carrots (previously cut in length, without the heart) and then the turnips (cut in 2). I cook 10 minutes and finally add my zucchini cut into length. I cook for another 15 minutes.
Your broth is ready.

For couscous:
I immerse my 50 g raisins in a cup of water to rehydrate (30 minutes or more)
While the broth is cooking, I spill my 500 g of couscous seeds into a salad bowl. I wet them with a little water and a drizzle of olive oil. I mix the whole and I err in between my two hands.
I spill the contents of the salad bowl into the top of my couscoussier, I close and I cook 20 minutes steaming.
At the end of the 20 minutes, I spill the couscous in my salad bowl and add a little water, a bit of oil and I kiss it a second time (be careful not to burn yourself)
I put the couscous to cook for another 15 minutes and I spill it into my salad bowl again.
I crushed with a fillet of olive oil, I add salt and I cook 10 minutes
After this time, I spill my couscous cooked in the salad bowl, I add a nut of butter and I kick it one last time.
Triple steaming gives you an almost cloudy couscous. Nothing to do with what we know.

I serve my couscous in a large dish making a small mountain whose top will be watered with a little broth. I put my ribs on it. The rest of the broth will be served as an accompaniment in a small cup. I lay the vegetables at the ends of the dish. I sprinkle a pinch or two of cinnamon and I sprinkle with grapes.

It’s ready! Enjoy your meal!

Smoked Roast Chicken Recipe


1 chicken of 1 kg 750
1 C. Lapsang Souchong Smoked Tea
1 C. salt


Place the smoked tea in an infuser and place in simmering water. Let the tea cool and salty.
Place the chicken in a plastic bag, pour over the smoked tea and close the bag. Reserve the chicken for at least 12 hours.
Drain the chicken, place it in a dish and bake in preheated oven at 180 ° C for 45 to 60 minutes

Stuffed Chicken Pestle Recipe

Ingrédients :

– 2 pilons de poulet
– Les abats d’1 poulet
– 2 fromages la vache qui rit
– 2 cuillères à soupe d’huile d’olive
– 1 cuillère à soupe de persil haché
– Sel, poivre

Préparation :

– Mettre dans une cocotte l’huile d’olive, sel, poivre, ajouter les abats de poulet et fermer la cocotte, laisser cuire sur feu très doux, compter 15 minutes de cuisson à partir de la rotation de la soupape, retirer du feu, laisser s’échapper la vapeur puis ouvrir la cocotte.
– Couper les abats de poulet en petits carrés.
– Couper les fromages en carrés
– Mélanger dans un bol les carrés d’abats de poulet, les carrés de fromage, persil, poivre.
– Séparer la chair de les os de pilons et farcir-les avec ce mélange,  brider l’ouverture avec le fil de cuisine.
– Placer chaque pilon de poulet sur un rectangle de papier d’aluminium fort légèrement huilé, fermer le papillote, les placer dans un plat à four et mouiller le plat avec l’eau, laisser cuire dans un four moyennement chaud jusqu’à ce que les pilons soient tendres, retirer les papiers d’aluminium et enduire les pilons avec le beurre et remettre au four et laisser-les dorer.
– Servir aussitôt.


Grilled Chicken and Corn Salad Recipe


– 400g chicken breast
– 350g of corn
– 10 cherry tomatoes
– 1 small onion
– 2 tablespoons lemon juice
– 2 tablespoons olive oil
– Salt and pepper

– 1 teaspoon curry paste
– 1 teaspoon of white vinegar
– 1 teaspoon of mustard
– 1 tablespoon soy sauce
– Salt pepper


– Cut the chicken breasts into fine fillets.
– Prepare the marinade: in a bowl mix the curry paste, vinegar, mustard, soy sauce, salt and pepper, add the chicken fillets and coat them with this marinade, let them marinate for 1 hour.
– Place chicken fillets on barbecue grill and grill on each side, turning occasionally until well cooked.
– Cut the grilled chicken fillets into strips.
– Drain the corn.
– Peel the onion and cut into small cubes.
– Wash the cherry tomatoes and cut them in half.
– In a bowl mix the olive oil, lemon juice, salt and pepper.
– Mix corn, onion, cherry tomatoes in a bowl, add sauce dressing, mix well.
– Put the corn preparation in the center of the serving dish and surround with chicken strips, sprinkle with chopped parsley.
– Serve immediately.

Eggplant Caviar Recipe

Ingredients :

For this recipe for eggplant caviar: 1 eggplant
– 3 or 4 small tomatoes
– 1 onion
– 1 garlic clove (optional)
– 1/2 sweet pepper
– 1 tip of chili pepper
– salt, pepper and fresh thyme.

Preparation :

Cut the eggplant in half, cut the flesh and put it in a baking dish.
2 Slice the onion and arrange the slices on the eggplant
3 Crumble tomatoes, cut into slices and place on top of onions.
4 Cut the diced half pepper and spread in the dish and on the eggplant. Add a drizzle of olive oil, salt, pepper and thyme.
5 Place in oven Th 6 (180 ° C) for about 45 minutes. avoid the pulsed air that dries the vegetables.
6 When the vegetables are cooked, scrape the eggplant pulp to remove the skin (too indigestible) and pass the whole to the blender.
7 Once mixed you can add a spicy chili pepper or a few drops of tabasco according to the tastes.
8 You will mix more or less strongly according to the desired texture.
9 To be served fresh on toasted toast or with blinis.

Mediterranean dish with chicken and shrimp

3 c. a extra virgin olive soup
4 to 5 best chicken thighs with skin.
1 medium onion, finely chopped
6 medium garlic cloves, finely chopped
2 cans of peeled and chopped tomatoes
1 C. dried oregano
1 C. dried basil
1½ tbsp salt
½ lemon confit, finely sliced
½ cup pitted black olives
100 gr raw, shelled and deveined prawns
20 gr of feta cheese (you can not put it on, or put more than 20 gr)
fresh parsley for garnish
6-8 small fresh basil leaves, to garnish

Season chicken with salt and freshly ground black pepper.
In a large ovenproof skillet afterwards, put the olive oil to heat.
Add the chicken and cook for 10 to 15 minutes, watching or until golden.
(the chicken will not be fully cooked at this time, but will be finished later in the oven.)
remove the chicken pieces on a plate, cover and refrigerate for later.
In the same skillet, add the chopped onions and cook until tender and translucent, about 6-8 minutes. Add the garlic and cook for one minute.
Add the tomatoes, dried oregano, dried basil and salt, and cook for 30 minutes until the sauce is thick and fragrant.
Heat the oven to 200 degrees C.
Place the pieces of chicken, shrimp and lemon pieces in the sauce.
add pieces of feta cheese and place between shrimp and chicken.
sprinkle the olives on top and put in the oven for 15 to 20 minutes or until the sauce bubbles and the chicken is cooked through.
garnish with parsley and chopped basil leaves. Serve this hot sauce

Chicken Curry Marinated Pestle, Small Vegetables


/ for 4 people

24 chicken wings 3 tablespoons curry

15 cl of olive oil

30 cl chicken broth

300 g of carrots

300 g courgettes

2 cloves garlic fine salt pepper


1 Prepare all the necessary ingredients for the recipe. Cut the tip of the chicken wings, sauté them in a saucepan with olive oil. Add a little curry, moisten with the chicken broth, add the garlic and cook for 20 minutes. 2 Cut and chop the chicken wings. Keep the falls and add them to the little juice that is cooking. 3 Marinate the chicken drumsticks in olive oil and curry for 15 minutes. 4 Cut the carrots and zucchini into cubes, taking care not to mix them because the cooking time is not the same. 5 Sauté the chicken drumsticks in a hot skillet with olive oil. Grab them on all sides and discard them on a plate to finish baking for 20 minutes. It is advisable to deglaze the pan with a little broth, the final juice will be better.

Egg Bricks Recipe

Ingrédients :

– Des feuilles de brick
– 250g de viande hachée
– 4 oeufs
– 1 échalote hachée
– 1 cuillerée à soupe de persil haché
– Sel et poivre
– Huile pour la friture

Préparation : 

– Faire revenir la viande hachée dans une poêle avec un peu d’huile, ajouter l’échalote hachée, le persil haché, saler et poivrer, faire cuire à feu doux en remuant avec une cuillère en bois jusqu’à ce qu’ils soient bien cuits, laisser refroidir.
– Mettre dans un plan de travail 2 feuilles de bricks, disposer au dessus 2 cuillères à soupe de farce, creuser un petit puits au milieu et placer l’oeuf, commencer à plier les deux cotés ensuite replier les 2 autres cotés de la feuille afin d’obtenir un carré puis replier celui-ci en diagonale de façon à obtenir un triangle.
– Placer directement la triangle farcie dans la friture chaude, faire saisir la partie base de la triangle afin d’optimiser la cuisson de l’oeuf ensuite faire dorer les deux faces, le brik doit gonfler, retirer-le et disposer-le dans un papier absorbant, continuer la même opération pour les trois autre bricks.
– Déguster les bricks chauds.

Chicken Nems Recipe

Ingredients :

– Rice cakes
– 2 chicken breasts
– 2 carrots
– Some salad leaves
– 12 black mushrooms
– 2 tablespoons soy sauce
– Sugar
– Salt pepper

Preparation :

– Soak black mushrooms in hot water until they are swollen, cut into small pieces.
– Peel carrots and cut into julienne.
– Place the carrot julienne on a plate and sprinkle with sugar and salt and let stand for 15 minutes then dip them in hot vinegar water, dry them on a clean cloth.
– Cut the chicken pieces into pieces, put them on a plate and pour over the soy sauce, mix well and marinate for 15 minutes, drain and mix.
– Cut the salad leaves into strips.
– Immerse each leaf of rice in the warm sweet water so that it is softened, then place it on a cloth to absorb the excess water.
– Put the salad, a teaspoon of chicken, the carrot, the pieces of mushrooms on the top of the cake, salt and pepper, cover the stuffing with the cake. Fold the sides and finally, roll tightly, continue the same operation with the other patties and stuffing.
– Fry the nems in a bath of hot oil until golden, drain on paper towels.
– Serve immediately.

Recipe for rice and salmon lasagna


– 500g of cooked rice
– 250g of salmon cut into thin slices
– 25cl of milk
– 3 eggs
– 2 green peppers
– 100g grated Parmesan cheese
– 1 tablespoon chopped parsley
– 1 teaspoon of butter
– 1 chopped onion
– Salt pepper


– Grill peppers over medium heat until skin is completely blackened, then seal in plastic bag, peel, remove stalk, seeds, cut in half.
– Heat the butter in a frying pan and brown the chopped onion until golden.
– Beat the eggs in a bowl with the milk, salt and pepper.
– In a bowl mix the cooked rice, the grated parmesan, the chopped parsley, the golden onion, add the mixture of the eggs, salt and pepper, mix well.
– Spread 1/3 of the rice mixture at the bottom of a buttered gratin dish. Cover with halved slices of roasted peppers, add 1/3 of the rice on top, then sliced ​​salmon and remaining roasted peppers. Finish with remaining rice, garnish with salmon slices.
– Bake at 180ºC for 20-25 minutes.
– Serve immediately.

Chicken breast with olives and carrots

Ingrédients :
4 cuisses de poulet
6 carottes
2 oignons
1 ail
50 gr d’olive denoyautés
2 c à c gingembre moulu
2 c à c piment doux
2 c à c de raz el hanout
colorant safrané


Dans un premier temps, faisons risoler les cuisses de poulet dans de l’huile d’olive. Une fois qu’elles commencent à prendre de la couleur, ajoutons les oignons, l’ail et les épices. Puis assaisonnons.

Laissons cuire 5 petites minutes puis ajoutons les carottes préalablement coupés et les olives. Couvrons d’eau et laissons mijoter 30 minutes.

Canned Tomato Tuna Recipe

– 1kg of white tuna
– 1 small can of tomato concentrate
– Some seeds of pepper
– 2 small glasses of oil
– 1/2 small glass of vinegar
– 1 bay leaf
– Se

– Remove the skin, the center ridge and the black parts of tuna, cut it into regular pieces, salt them and rinse them in running water and dry them well.
– In a casserole put oil, vinegar, pepper seeds, bay leaf, tomato box, salt, mix well, add the tuna pieces and close the casserole and cook over very low heat for 1 hour.
– Serve cold.

Recipe Couscous tfaya


A chicken
1kg of couscous
2kg onions
200g of raisins
1 liter light poultry background
5 cups of sugar
1 cup of butter rinsed
1 tbsp butter
1 cinnamon stick
4 cloves
1 cc ginger
1 tsp pepper
1/2 cc cinnamon powder
1 pinch of saffron

Preparation :

Put the onions cut into strips, cloves, cinnamon stick in a saucepan. Wet one liter of water, salt. Bring to a boil.
Half-bake incorporate raisins, cinnamon powder, butter. Leave to cook until the water evaporates, then add the sugar and caramelize the onions, stirring.
In a couscous pot, put the chicken, add an onion cut into strips, two tablespoons of oil, ginger and saffron, salt and pepper. wet poultry stock and 1 liter of water, bring to a boil.
Prepare the couscous in a large tray, sprinkle slightly with cold salted water and with the palms of the hands, roll the couscous by passing and ironing the hands on the grains in a regular movement.
Pour the couscous into the top of the couscous and place on the boiling pot. Fight the two utensils with a strip of cloth soaked in a paste of flour and water, so that the steam escapes only for the top. After steam escaping, let cook for half an hour.
Remove the couscous, pour it into the tray, crush it, cool it, add cold water, aerate it and water it again until the swollen grains are saturated with water. Let rest.
Repeat the previous operation with the couscous, but this time by adding two tablespoons of oil.
When the steam escapes from the couscous. Leave to cook for 15 minutes, then remove it and place it in a large round dish, coat it with rinsed butter.
Form one in the center of which is placed the chicken, place the caramelized onions and water broth.
Serve immediately with separate stock in a bowl.

Chicken Vermicelli Recipe


– 1 chicken (for me 3 drumsticks and 3 pieces of white)
– 1 finely chopped onion
– 2 cloves garlic
– Cinnamon
– Ginger powder
– Curcuma
– Parprika
– 1 / box of coriande
– 1 pot Knor flavor chicken
– 1 small box of chickpeas
– 400 g of fine vermicelli
– Olive oil
– 700 to 800 ml of water
– A nice handful of roasted pine nuts
– Salt


Heat the oil in a pot. Add the onion and sweat for at least 8 minutes.
Then add the chicken cut into pieces, the garlic, the salt, the pepper (for me Espelette pepper), the turmeric; ginger, cinnamon and paprika. Let cook for a few minutes so that the flavors develop.
Then add water, chicken broth, chickpeas and coriander.
Cook on low heat until chicken is tender.
Remove the chicken and brown all sides in a frying pan with a little oil.
While the chicken cooks prepare and cook your vermicelli.
In the top of a couscoussier (colander) put your vermicelli that you will have well mixed with 6 c soup of neutral oil. Salt and place on the couscoussier in which you put water to heat.
Steam the pasta by ‘turning’ them 3 times as you do with couscous semolina.
Whenever you turn your pasta, water them generously with water (1/2 glass) with your hands and stir them with a fork so that they come off perfectly.

When serving, put the vermicelli, then add the chicken, chickpeas and pine nuts.
Moderately sprinkle cooking juice.


Tagine recipe with prunes and almonds


– 1 kg of lamb meat (leg of lamb or shoulder), veal (shoulder) or beef (low ribs)
– 1 onion
– 1 small bunch of parsley and coriander
– 2 cinnamon sticks
– 1/2 teaspoon of turmeric
– 1/2 teaspoon of ginger
– 1/2 of pepper
– 1/2 teaspoon ground cinnamon
– salt
– 300g of prunes
– 100g of almonds
– 3 or 4 eggs
– butter


– 1 tablespoon caster sugar (preferably roux)
– 2 tablespoons vegetable oil

1) Cut the meat into pieces of the same size and place in a heavy bottomed casserole dish.

2) Add the oil and brown the meat on all sides on medium-high heat (10 minutes).

3) Peel, wash and cut the onion into pieces, add it to the meat, mix to deglaze the juices.

4) Wash and chop the bouquet of herbs, add it in the casserole.

5) Add salt, turmeric, ginger, pepper, and 2 cinnamon sticks, mix well.
Lower the fire. Heat the spices 3/4 minutes, and add about 400 ml of water (preferably boiling). Do not pour water on the meat, but on the side of the casserole.
Put the lid on and switch back on medium heat. Bake for 20 to 30 minutes, depending on the meat used (check cooking using the tip of a knife).

6) Add water in small quantities if you find that the sauce has reduced too much.

7) In a saucepan, put the prunes, butter (about 50g), sugar, cinnamon powder and a small glass of water. Bring to a boil, then reduce the heat and let the prunes swell gently.

8) Put the almonds in a bowl and pour on boiling water, wait 10 minutes before removing the skin. Fry them in a little oil. Drain on paper towels. Book

9) Cook the eggs in water for 10 minutes, chill them under cold water before swallowing and cut into quarters. Book.

10) As soon as your meat is well cooked, you can start training:
– first dispose of the meat
– sauce coat (you can filter it if you do not like the onion pieces)
– add the prunes
– add the almonds

Serve warm, with bread to the semolina (recipe to come).

Tajine eggs and meatballs


For the recipe of tajine eggs and meatballs Moroccan way

2 to 3 tomatoes
200 to 300 g ground meat
2 cloves garlic
3 eggs
1 onion
200 g. Of parsley
1 C. Tomato concentrate (optional)
1 C. With cumin coffee
1 C. With sweet paprika
Salt and pepper


Of tajine eggs and meatballs

Finely mince your 1/2 onion then your coriander and your parsley. Finish by finely chopping your mint.
Add to this mixture 1 teaspoon of cumin and 1 of paprika. Add salt and pepper. Now add your minced meat and 2 to 3 tablespoons of olive oil. Mix your mixture until a homogeneous whole.
Form your keftas by hand then in a pan cook these last.
In a pan, brown the keftas. Do not leave them for more than 5 minutes so that they do not dry and then reserve them.
In the same frying pan, add a little olive oil, then sauté the garlic, the tomatoes cut into pieces (add if necessary 1 tablespoon of concentrated tomato). Season with salt and pepper and simmer for 15 minutes.
Add the meatballs and cover the pan. Once the meat is cooked, break the eggs and let cook, taking care to keep the eggs flowing.
You can add 1 spoon of ginger for those who appreciate this spice, it will bring you more flavors.

Tagine recipe with raisins


– 1kg of meat
– 1 / 4kg of raisins
– 2 chiselled onions
– 3 cloves of crushed garlic
– 1 tea glass of oil
– 1/2 teaspoon of white pepper
– 1/2 teaspoon black pepper
– Some pistils of pure saffron
– A little saffron coloring
– 1/2 teaspoon cinnamon powder
– 1 teaspoon of ginger
– 1 teaspoon of ground coriander seeds
– 3 tablespoons caster sugar
– 1 liter of water
– Salt

Preparation :

– Soak the raisins in cold water.
– Heat oil in a casserole and brown meat and onions for 10 minutes, stirring with a wooden spoon, add crushed garlic, season with salt, black and white pepper, saffron coloring and pure, Ginger, cinnamon, ground coriander, moisten with water, close the casserole and leave to simmer until the meat is tender, you can add water if it is exhausted during the cooking before the Finishing the cooking for 15 minutes, add drained raisins and powdered sugar, adjust the seasoning, leave to reduce to obtain a creamy sauce.
– Serve immediately.

Scotch eggs recipe


  • 8 eggs
  • 450g of sausage meat
  • 1 green onion
  • 2 garlic cloves (chopped)
  • 1 tablespoon of mustard
  • Salt
  • Pepper
  • Flour
  • Seasoned breadcrumbs (with paprika for example)
  • Vegetable oil (for frying)


Bring water to a boil in a medium saucepan. Add 6 eggs and boil for 6 minutes.

Remove from heat and immediately transfer the eggs to a chilled water bath to cool (this will prevent the eggs from continuing to cook and this will ensure a nice egg to the shell)

Mix the sausage, green onion, garlic, mustard, salt and pepper.

Peel the cooled eggs and roll them into the flour.

Flatten the sausage meat into patties and wrap it around the floured eggs.

Whisk the remaining 2 eggs to make a gilding.

Pass your sausage-coated egg in the flour, then the egg-gilding, and finally the seasoned bread crumbs. Repeat for each egg.

Heat the oil and fry each egg for about 3 minutes, until golden brown on all sides. Transfer the fried eggs to a baking sheet and finish cooking in a preheated oven for 5 minutes at 200 ° C.

How to make Akara (Bean cake)

Ingredients :

•2 Cups Brown Beans
•3 Chili pepper « Shombo » – Optional
•2 Red bell pepper « Tatashey »
•2 Scotch bonnet pepper « Ata rodo »
•1 small Red onion
•2 Seasoning cubes , Crushed
•Salt to taste
•Vegetable oil/ plam oil (For deep frying)

Procedure :

Step 1: Sort the beans to separate the chaff from the beans. To remove the skin, there are two methods i.e The hand method & The Blender method. The hand method is the manual way of peeling beans and is much more difficult as it could take up to an hour to complete while the blender method is easier and could take about 5 minutes to complete.

Hand Method of removing beans skin: Soak the beans in water for like 10 mins or less. if you soak the beans for a longer period the skin would stick to the body of the beans thereby making it very difficult to wash off. Peel the skin off the beans by rubbing them between your hands and rinsing to allow the skins to float to the top.

Sieve the brown skin out with clean water leaving the white part of the beans.

Blender Method of removing beans skin: Another method of washing beans to make it easier is to put the unwashed beans into a blender, Add water & pulse the blender for about 5 minutes. This doesn’t break the beans but removes the skin. Sieve the brown skin out with clean water leaving the white part of the beans.

Step 2: Remove the seeds from the red bell pepper and wash. Place the washed beans (White) in the blender. Add the Red bell pepper (Tatashey), Scotch bonnet (Shombo) and onion into the Blender. Add a little water to enable the blades of the blender move and blend till you get a smooth paste.

Step 3: Put the mixture in a mortar, add Salt and Crushed Seasoning. Gradually stir the paste with a pestle for about 5 minutes. This is one of the secrets to getting very soft akara balls.

Step 4: Pour the vegetable oil into a frying pan and heat up. Spoon the mixture into the sizzling oil to form balls one spoon at a time and fry until golden brown making sure you flip frequently on each side.

Step 5: Remove balls and drain on absorbent kitchen paper.

Serve with Hot sauce/ pepper as a snack or with pap(Ogi/Akamu/koko) as a meal

Akara served with Pap topped with powdered chocolate drink

Akara served with pap and milk