•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)
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
Prep 15 m
Cook 1 h 20 m
Ready In 1 h 35 m
- Place pumpkin seeds in a blender and blend for 30 to 40 seconds or until mixture is a powdery paste. Set aside.
- Wash beef and cut into bite-size cubes. Season with salt. In large pot, heat oil over medium-high heat for 4 to 5 minutes. Add beef and saute for 3 to 5 minutes or until brown but not cooked through.
- Place tomatoes, onions, and pepper in a blender and blend for about 30 seconds or until smooth. Add tomato mixture to meat, reduce heat to medium-low, and cover. Cook for 40 to 50 minutes or until meat is tender.
- Add tomato sauce, water, and shrimp and simmer for 10 minutes.
- Add spinach and ground pumpkin seeds and continue to simmer 10 minutes more.
Zimbabwean Chicken and Vegetable Soup
Prep 30 m
Cook 1 h 30 m
Ready In 2 h
- Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
- Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.
African Sweet Potato and Peanut Soup
Prep 20 m
Cook 55 m
Ready In 1 h 15 m
- Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
- Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
- Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.