Happy International Women’s Day. 

 I have a five year old son and I am raising him by God’s grace to be the best version of the man God has destined him to be. He loves to cook with me in the kitchen and I encourage him. We made this meal together and even made a video tutorial on How to wrap moinmoin in leaves.

I found a very inspiring post on Facebook that underscores the reason why I’m raising my son this way.

Read Excerpt below

“I’m Worried About Our Sons” By Funke Egbemode.

Today, I am worried about our sons, today’s young men. I am truly worried and every mother should pause, take a closer look at her sons and daughters and answer this question: are you empowering your son for the journey ahead of him? Answer truthfully, after all you are alone and you don’t have to let anybody hear you…

I think Nigerian mothers have not done well raising future husbands and fathers. Let’s admit it, we have not scored above average, that is if we achieved average at all…

Take a closer look at your beautiful daughter and your handsome six-footer son. Who is better prepared for the task ahead? I know some of us had realised this and have done better than others but most Nigerian mothers need to buckle up. Our sons are not what they should be and we cannot have the society, the country we desire when we put unprepared men and overgrown boys in positions of authority….

It does not matter if women produce the next president and Central Bank Governor and 20 state governors, the achievement of Nigerian women and indeed women world over will continue to be marred if all we do is churn out half-baked and ill-equipped fathers and husbands. We cannot have a great society with just great women and less than good fathers and husbands…

 We’ve got to pay more attention to the quality of sons we are raising. Are we teaching them the right values? Have you sat your boys down and told them only impotent men beat their wives? Have you told your sons a man is not man if he cannot provide for his wife and children, that the ‘dangling modifier’ in between his legs is not really what proves his manhood in his home? …

Since this year’s theme for International Women’s Day is ‘Inspiring Change’, let us change the way we have brought up our boys. Let us teach them the skills that will protect their manhood beyond using the right condoms. (First published in 2015)

Culled from Facebook


(Serves 8 – 10 persons)

  • 3 Cups peeled   Beans (Honey Beans/ Oloyin)
  • 1 cup Vegetable oil
  • 1/2 Cup Crayfish
  • 1 or 1 1/2 cup Stock  (Fish/Beef/Chicken stock)
  • 4 Hard Boiled Eggs (chopped)
  • 500g Mackerel; boiled and Flaked
  • 1 onion
  • 8 (or more) Jalapeño  (Bawa) Pepper or Tatashe
  • 2 Bouillon Cubes  (Any season cubes of your choice e.g knorr) *or to taste
  • Salt (to taste)
Some of the ingredients used
Peeled Beans


  • Blend Beans with pepper and onions to a smooth paste
  • Blended paste

(Ensure not make the paste too runny by adding too much water while blending about 500ml – 750 ml of water should be sufficient for blending this quantity of beans)



*Tip* don’t ever add tomatoes to your beans paste, the acidity in the tomatoes will not allow you paste to set when it is cooked


  • In mixing bowl, stir the paste well for at least one minute, then add your oil and stir thoroughly until the oil is properly incorporated. Then add your salt, crushed bouillon cubes and mix thoroughly till well incorporated.
  • Then add in the flaked fish and chopped eggs and mix.
  • Scoop into your leaves. * I have a preference for wrapping moinmoin in leaves as it is not only tastier in leaves, it is healthier. Cooking your food in polythene bags allows harmful chemicals to seep into your food*.                                                             I have a made a video tutorial on HOW TO WRAP MOINMOIN IN LEAVES  click the hyperlink to watch.


  • *You can cook your moinmoin in ramekins
  • Add about a cup or two of water  to a pot, (preferably a steaming pot) if you don’t have a steaming pot, you can place the stalks you cut off from your leaves at the base of the pot as a barrier between the water and the wrapped moinmoin . Place the wrapped moinmoin on the barrier, cover the pot, you can cover it with more leaves to trap steam , cook on medium heat for at least 20 – 25 mins.
  • Your moinmoin is cooked when the paste sets  and it’s cooked all the way though.
Cooked Moinmoin.
Moinmoin is also called Olele in Yoruba

Akara: A collection of 4 types of the ultimate Street food. 

Sometime back I shared tips on making great Akara balls  (You can look up the tips in this LINK). Akara is a simple delicious meal to make. However, you know how simple tasks can throw huge curve balls at you. Akara has shamed many a cook several times. This is my no fail recipe for great Akara balls. Check it out. 

Akara down in the South Western part of Nigeria is a street food you’d most likely find at breakfast hour. Vendors would likely be found hawking it with Ogi  (corn or guinea corn or millet pap or a combination of these grains) or with Bread or both. 

In this post I have made a collection of four methods of making Akara. All can be made in the comfort of your Home.

Enjoy my celebration of the Ultimate Street food.

  1. Homemade Akara  (Method 1)
  2. Homemade Akara (Method 2)
  3. Akara Osu (Method 3)
  4. Akara Elepo -Akara Oyo- (Method 4)

Homemade Akara ( Method 1)



(Serves 6)

(*all measurements refer to standard measuring cups and spoons )

  • 2 cups Beans (i used honey Beans)
Ewa Oloyin (Honey Beans)
  • 2 tbsp roughly blended pepper mix (i used 2 scotch bonnet -atarodo- and 3 small jalapeños -bawa/sombo/long tatashe- and 1 small onion)
  • Salt (to taste )
  • *Seasoning (optional, if using, just add to taste)
  • 1 cup of water (a little more if your beans isn’t blending well but not more than 1/4 cup but it could be less)
  • 1 litre vegetable oil for frying (You could use palm oil if making akara elepo)


  • Soak beans and peel the skins off the beans till your beans is white to reveal the white inside.
  • In a blender, blend the beans till smooth. *Don’t blend with too much water, 1 cup of water should be enough, blend the beans in small parts. If you are taking it out to a public mill, take a separate bowl  to collect the water*
  •  Now mix the paste till it is very fluffy. You can use a ladle, an egg whisk or a mixer to mix the paste.  Mixing is to incorporate as much air as possible into the paste. The paste should double or nearly double.
Kitchen Items you can use to mix your paste if you don’t have a mixer.
Steps 1 to 4 in Pictures
  • Once the paste is light and fluffy (the size would have doubled, if you are using a mixer, you’d achieve stiff peaks), fold in your blended pepper. *Add your seasonings and salt into the pepper mix before folding it into the paste* 

Step 4
  •  Using a deep pan, heat the oil up and deep fry the akara, scooping several tablespoons in at a time. Cook each side for not less than 2 mins and flip the sides.
Pictures of Step 5
  • Once your akara is done, use a slotted spoon to scoop out the akara into a dish lined with paper towel or a sieve.

I have an earlier post where I extensively discussed   Tips for making great Akara balls  please check it out for more than I shared here.

Breakfast combo Akara and Custard



* Use the same recipe as in Method 1

  • Blend Beans/Peppers/Onions together to a smooth paste.

  • Mix the blended paste till air is well incorporated and the paste has doubled (or nearly doubled) in size.
  • Add salt and seasoning to taste while mixing when the paste has risen, stop mixing after adding the salt and seasoning.
  • Deep fry in hot vegetable oil, on medium heat, allowing each side to cook for equal amount of time.
  • Scoop into sieve or a bowl lined with paper towel .

Serve hot or warm.

 AKARA OSU (Method 3)

Akara Osu

If you have ever traveled through the Ibadan/Ife Expressway, you’d be familiar with this akara popularly sold at the old toll gate entering into Ile Ife. It’s unique for its pale colour as compared to regular akara. It’s quite fluffy and dainty and you can be sure to have bread sellers shoving their wares into your face, so you can pair your bread with the Akara (Risky Burger it is called).

A bit of History Lesson.

After I shared this post on Facebook, two of the readers gave me a bit of history lesson on AKARA OSU . 

Yinka KuzyCosy Fagbohun said,

“Akara Osu got its name from Osu. Osu is a small town immediately after Ile- Ife and they are known for akara to badt whether elepo or olororo.Even with ede/prawn(whole). I remember when I was much younger(not like I am too agbalagba na oo 😀 ) , we used to travel through that town on our way to the village in Ekiti. And I always looked forward to us making a stopover at Osu for some sizzling hot and yummy akara with bread.

O dun baje.

The spot they are now on old Ile-Ife isn’t where they have always been. They moved because of the Ile- Ife / Ilesa expressway that had totally cut Osu off ,which meant less travellers on that Osu route .So the need to go meet the mountain. “

Ife Watson said

“I kind of still disagree with this notion that they are the ones who moved. Because I know most of the people selling Akara there now are from Modakeke in Ife. And the original Akara osu wasn’t even this pale. Also,  there’s still a spot on the Ilesha/Akure express where Akara Osu is still being sold. I grew up in Ife that’s why I’m insisting on my explanation 😊.”


  • 2 cups White Beans

  • 1 tbsp  blended pepper mix (i used 1 scotch bonnet -atarodo- and 2 small jalapeños -bawa/sombo/long tatashe- and 1/2 a small onion)
  • Salt (to taste )
  • *Seasoning (optional, if using, just add to taste)
  • 1 cup of water
  • 1 litre vegetable oil for frying


  • Follow the steps in Method 1
  • Heat up the oil and fry multiple of the balls on heat that is between low and medium, fry each side for not longer than 30secs turning it constantly till it down. You don’t want the balls to take on a dark brown colour.

Scoop with a slotted spoon into a dish lined with paper towel or a sieve.

Akara Osu is peculiar for its pale colour with faint specs of pepper.
Risky Burger (Agege Bread and Akara Osu)

AKARA ELEPO (Method 4)

Akara Elepo

Akara Elepo sometimes referred to as Akara Kengbe. It’s characteristic feature is the roughness of the surface and jagged edges.


  • 2 cups Beans (i used honey Beans)

  •  2 scotch bonnet -atarodo-

  • 3 small jalapeños -bawa/sombo/long tatashe-

  • 1 small onion)

  • Salt (to taste )

  • *Seasoning (optional, if using, just add to taste)

  • 1 cup of water

  • 750ml Palm oil (Red oil) for frying


  • Peel Beans and blend to a slightly coarse paste. You should feel and see little granules of beans when you run it through your fingers.
This is the texture the beans would have
  • Use the next steps in either method 1 or two. You can blend the beans with or without the pepper. 

  • Mix well to incorporate air, add salt and seasoning and use a tablespoon to scoop into the heated oil and fry till well cooked.  

 Serve hot or warm. 

Beans Pottage

Its amazing how life changes you. Growing up , beans was one of my most hated meals. I hated eating many things as a child anyways, my mum still can’t believe how I’ve turned around and become a foodie, I hated beans. Then life happened and I found myself married to a beans lover, and I had to cook and of course eat it more often than I could have ever imagined.


Beans porridge is one of the most popular plant protein dishes in Nigeria. In the University the boys hostel was known as the hub of beans  porridge. The boys didn’t seem to know how to cook anything else other than beans. Beans porridge can very easily be a one pot meal and it was easy for them to pair it with bread or garri and have a fully stomach for the whole day.


Easy as it is to cook beans, it is quite  easy to go wrong with it too. The best type of beans to cook beans pottage with is Ewa Oloyin  (Oloyin Beans / Honey Beans) . Honey beans is naturally sweet hence it the name.  However even in the absence of honey beans, a few tips can help you make a tasty meal of beans pottage.


Serves 6 


*all measurements are made with standard measures.

  •      3 1/2 cups Beans


  •      2 Medium sized onions
  •      1/2 or 3/4 cup of jalepeno blended pepper OR you can use 1 or 2 tablespoon (s) of Cayenne pepper
Blended jalepeno (sombo/bawa/long tatashe) with onion
Cayenne pepper
  •      1/2 cup Palm oilimage      
  • 4 tbsp ground crayfish
Ground dried Crayfish
  •    *1 Bonga Fish (optional ) you can use it shredded or blended to a powder.

    •       2 Cubes bouillon cubes
    •      Salt to taste.


    –     Pick beans for dirt,  rinse beans throughly.

    * It is said that the amount of pesticides applied to beans for storage is really high, in fact some western countries recently placed a ban on importation of beans from Nigeria due to the high presence of pesticides. This has also been linked to the cause of heartburn and flatulence  after consuming beans. Beyond washing beans throughly, you can slightly parboil the beans and discard the water, or soak the beans in boiling hot water for at least five minutes, discard the water, rinse and proceed to cook.

    –     In a clean pot or pressure pot, cook the beans with water and  one chopped onion.  

    *I strongly recommend that every one owns a pressure pot even if it is just for cooking beans. With a pressure pot, the beans is tender in about 15 minutes. If you are using a regular pot, you have to cook for between 30 – 45 minutes to get the beans to be tender enough

    The beans is tender and it is beginning to split

    –      When the beans is tender, add, palm oil, crayfish, blended or Cayenne pepper, salt, * bonga fish  bouillon cubes (I use knorr more recently Adobo Seasoning )

    –       Cook all together for about 20 minutes or until all the elements are well incorporated in the beans and the beans pottage has thickened. Turn off the heat and serve

    –      Enjoy with dodo (fried plantain ) Garri (roasted cassava granules ) , yam, Bread or just by itself .


    Adalu (Beans and Corn Pottage)

    Beans and Corn Pottage is one of my favouriteest beans meal ever! 

    Thankfully the corn season is starting,  which means an abundant supply of fresh corn. My house assistant knows how much i love beans and corn, so when she saw corn in the market today, she bought it. I could hear the excitement in her voice when she said, “Mummy we are cooking beans with it right?”

    Adalu is basically made by cooking beans and corn together.

    Adalu with Fried plantain


    •   2 1/2 Cups  Honey Beans ( Ewa Oloyin )

    •   1 1/2 cups Fresh corn

    •   1 cooking spoon Palm oil

    •   4 tbsp blended fresh pepper (more or less, depending on your palate)

    •   1 tbsp Powdered Crayfish

    •    2 small Smoked Fish ( shredded )

    •     1 medium sized Onion

    •    Salt to taste

    •     Bouillon Cubes (your Maggi,  Knorr etc)


    –  Rinse corn and get rid of threads in the corn. Pick out dirt in beans and wash. Chop Onions.

    –   Using a pressure pot cook the corn for 10 –  15 minutes  before adding the washed beans and chopped onions. Cook for about 20 minutes. Cook with at least 2.5 litres of water,  that should be sufficient to cook the food through.  If you don’t have a pressure pot, no problem, use a regular pot but give the corn a head start so it can soften a bit before adding the beans.

    –   After the 20 minutes in the pressure pot or when the beans has softened add, pepper,  palm oil, crayfish,  bouillon cubes,  salt and smoked fish.  Cook on medium heat  till the all the ingredients are well incorporated and the pottage has thickened.

    –    Serve with fried plantain or your favourite accompaniment  or just have it as it is.  



    Adalu and Mackerel Sauce


    Shout out to everyone from Kwara State -my state by marriage-. I fell deeper in love with Ekuru after marrying a Kwara man.

    Ekuru is a meal made by steaming blended beans. Ekuru is usually enjoyed with fried pepper sauce  and Eko, some people even eat it with plain, Okra Soup.
    Ekuru can be simply described as moinmoin deconstructed i.e Moinmoin without oil, pepper,  salt …


    •   Beans (black eyed peas)

    •  Dried Pepper (jalapeño, bawa/sombo)

    •   Onions

    •   Palm oil

    •   Salt

    •   Knorr

    *smoked mackerel


    –   Peel beans and blend to a not-so – smooth, not – so – coarse paste.

    –   Pour beans into a bowl and mix till very fluffy, if you have a mixer, you may want to use it cause mixing by hand would take at least 30mins. My mother – in – law uses a mortar to mix her beans paste.

    Mix till the blended beans doubles in size or it is very fluffy.  It would look like this


    –   This is the water test. Drop a bit of the paste in a some water, you are good to go if it floats like this.


    –   When  you scoop it holds and doesn’t pour out easily.  This is very similar to when you have whisked egg whites to stiff peaks.


    –   Wrap in leaves (that is my personal preference). You can however use  small transparent cellophane bags, milk tins or foil.


    –   Steam cook for about 20mins on high heat.

    Ekuru is light and airy, you would know it is done if you unwrap one and it is set and there is no paste on the inside or you insert a fork and it comes out clean


    You can steam cook using a steam pot. Traditionally, the stalk of the leaf is cut and use to line the base of the pot before water is poured in and the wrapped leaves placed on it. This creates a barrier between the water and the leaves and allows only the steam to cook the food. If you are using cellophane bags (knot it after pouring your paste in) or tin foil packs, add water into pot and place the bag or packs in the water. Be careful not to use too much water so it is not submerged.

    For Pepper Sauce

    –   Coarsely blend pepper and onions

    Enter a caption

    This is my pepper of choice, it gives the sauce the unique flavour of Ekuru sauce.  What I do is that I pre-soak for at least one hour before blending.

    –   Ponmo and fish is very optional. If using ponmo slice very thinly and shred fish.

    –   Heat palm oil in a pan and just before it gets to smoke point pour in your pepper and onion blend ,

    –   Add ponmo and fish after the pepper has spent 10 mins on the fire, allow to simmer for about 10mins.

    –   Turn off fire once the sauce starts to sizzle.

    After all the fancy plating. This is how Ekuru is eaten. Sauce is poured on Ekuru and it is mashed together eaten by hand or with cutlery.








    It’s Easter week and time to celebrate the death and resurrection of Jesus Christ. I have fond memories of Easter and one of them includes my Mum cooking Frejon with Mackrell stew on Good Friday.




    As a kid I thought Easter was more fun than Christmas because,  Christmas was just one day and Easter was a couple of days. From Palm Sunday when we got to make crosses with palm fronds through to Good Friday and the Resurrection Monday when we went out to picnics, Easter was dope. Only that I don’t remember getting new clothes and new shoes for Easter.
    Beyond the funfair of the season, the very essence of a Christian’s walk with Christ is embedded in the story of Easter (selfless love and sacrifice). Before I get too religious on you guys let me share with you how I made my Frejon, you can try it out on Good Friday.







    For the Beans

    •  4 Cups Ewa Ibeji (you can substitute for Ewa Oloyin/ Honey Beans)
    •  400 ml Coconut Milk
    •  1/8 cup Sugar
    •  1 tsp salt
    •   Fresh Coconut flakes (optional)


    For Sauce

    •  3/4 cup dried Jalapeño peppers
    •  4 Cameroon pepper
    •  3 Fresh Pepper
    •  4 smoked catfish (any fish fried or dried would do)
    •  Powdered Crayfish
    •  1 large Red onion
    •  1 cup Palm oil
    •  Salt
    •  Bouillon Cubes



    ● For Beans

    – Pick dirt out of the beans, wash and cook with enough water (*coconut water too if you have some)to cook through for 30 minutes with a pressure pot .  * If you don’t have a pressure pot use your regular pot bit it would take a longer time to cook.
    Cook till it has absorbed all the water and it is soft. I cooked my beans with some fresh coconut flakes.


    – Use a blender or a food processor to blend the beans with some coconut milk.
    *My mum used to make her own coconut milk by grating coconut, adding some water and squeezing out the milk with a muslin/cheese  cloth.


    –  Return the beans to the pot,  add sugar and salt and a little bit of water (I used coconut water). Turn the heat down and allow to simmer till it thickens.

    -Turn of the heat and leave to cool. Serve warm with Sauce and garri to sprinkle on it.

    For Sauce

    – In a blender blitz your pepper.

    – Chop Onions, break fish into bits

    – Heat up palm oil to smoke point and add the onions, fry onion slightly and add the pepper.

    – Season with salt, powdered crayfish, bouillon cubes.

    – 15 minutes into cooking the pepper add your fish.

    – Cook till done – i.e the water is completely reduced and the pepper no longer tastes raw-.

    Serve with your Frejon!!




    Happy Easter everyone.

    Stir fry Beans with Oven Baked Chicken


    Whoever said eating healthy can’t be fun. I can almost swear that even if you don’t care for beans,  you’d love this. Well the beans loving Le hubs had more than two helpings of this.

    3 cups beans (Ewa Oloyin /Honey Beans)
    1/cup blended onions jalapeño (bawa) Pepper 
    Salt to taste
    2 cubes knorr 
    1 large Orange Bell Pepper 
    1 large Red Bell Pepper
    1 Zucchini (you can replace with cucumber)
    2 small Irish Potatoes 
    2 tbsp sliced Leek greens 
    1/2 Onion 
    1/8 cup olive oil 
    1/2 medium sized pre cooked Mackerel 
    Fish seasoning 

    Wash beans and boil with blended onion and pepper mix, salt and 2 cubes of knorr all at once in a pressure pot. If you don’t have a pressure pot use a regular pot. Boil with enough water to make beans very tender but not mushy.
    While beans is cooking cut vegetables into julienne (long stripes).
    When beans is tender turn of the heat and strain the beans in a sieve.
    Collect the broth. 

    In a wok, heat the olive oil the add sliced potatoes and Leek greens. Stir fry for about a minute then add sliced onions and julienned carrots , stir for a minute and add the peppers.
    Keep stirring then add fish seasoning spice , some salt and add the mackerel fish.
    Now pour the broth you drained from the cooked beans in and allow to simmer for 1 minute. When you are ready to serve , stir in the beans and serve. 
    I even brushed some of the beans broth on the chicken breast. I absolutely loved this.




    Gbegiri, Beans soup, a popular delicacy amongst the Yoruba people especially my Ibadan brethren. The most popular food business in Ibadan is The Amala business and no Buka worth it’s salt would omit to have Gbegiri on its menu. As much as I love to cook i love my trips to the Buka even more.‪#‎skyelolo‬ tinz.

    How to make Gbegiri
    You need 
    Brown or white black eyed Beans
    Locust Beans Palm oil
    Cayenne pepper (ground dried pepper)
    Powdered Crayfish
    Seasoning cubes (I favour knorr cubes) Salt to taste.

    Procedure  Peel Beans and cook till tender, When the beans is tender you can either use the tradition broom whisk -ijabe- to whisk the beans to a purée or pass through a fine seive collecting the smooth pulp into a pot or use a blender to blend it to a smooth paste. If you use the Broom or the blender you still have to pass through a fine seive to remove any chaff or residue. Return the Pulp to the heat and and add your palm oil, pepper, locust beans, powdered crayfish, seasoning cubes and salt to taste add a little more water if necessary to let the soup be slightly runny. Cook on medium heat and watch the soup as it has a tendency to boil over. Cook till the soup starts to thicken slightly and turn off the heat -this is because gbegiri has the tendency to quickly turn to a thick sludge when it cools-. Serve with Ewedu or alone like I have it here and enjoy with Amala or Amala Lafun (white Amala /cassava Amala ) or any of your favourite swallow. image When Gbegiri is served with Ewedu, it is called Abula.


    Gbegiri (Beans Soup)with Pasta, Cod fish and Sweet Peppers


    Inspired by Dooney’s Kitchen and one Chicken noodle soup that haunted me all day the day before. Since I’m not eating chicken for now. I went with fish.

    3 cooking spoons of pre made gbegiri
    1 Cod fish (cut into bite sized chunks)
    1/2 Red bell pepper (chopped )
    1/2 Green bell pepper (chopped )
    1/2 Yellow Bell Pepper (chopped )
    1 small onion.
    1/2 cup cooked al dente pasta
    Seasoning cubes

    In a pot or wok,add about a cup of water season lightly, add onions and parboil fish for 5 minutes, add pre cooked gbegiri, allow to simmer for 1 minute then add chopped peppers.
    Allow to cook on medium heat for 7 minutes before adding the pasta last.
    Turn off the heat after 3 -5 minutes.

    *Serve hot

    *Note don’t turn the soup with a spoon, shake the pot or wok together while it is on the heat so the fish or the pasta won’t disintegrate

    *gbegiri thickens quickly so you may need to add some more water as you cook cause what you want is a light (but not watery)not thick soup.




    Good ol’ Akara
    We all have several different methods for making the ultimate akara balls but this is my own personal tip.
    Believe it or not as simple as it is to make Akara it has the power to disgrace even the best cooks if you break certain rules.

    RULE 1.
    Never add too much water in grinding
    I remember when I was young when we wanted to grind peeled beans for Akara my mum sent us to the Mill with 2 separate bowls. One to collect the milled beans and the other for the water, so as not to add too much water to the beans.
    NEVER let your beans paste be runny it would be impossible to redeem the akara as it would definitely turn out flat.

    RULE 2.
    Incorporate enough air
    I have found that the chief key to achieving puffy fluffy akara balls is in the mixing. Mixing well allows enough air to be incorporated into the paste.
    If you have a hand mixer or stand mixer your life has been made easy. Just use the whisk attachment and mix it for 10 – 15 minutes at medium speed or mix till the paste doubles in size.
    If the paste is too watery from the start, incorporating too much air is a recipe for soggy, very oily akara, it would rise fair enough, but it will become like a sponge that has soaked  oil.
    If you don’t have any of the above get ready to work those arms. Mix till fluffy.


    *Personal tip
    I don’t blend my onions or pepper with my beans. I roughly blend it separately and add salt and seasoning.
    When the beans paste is fluffy add the roughly blended and seasoned pepper. What I do is that like with sponge cake I fold the pepper mix in three additions so as not to allow the paste deflate.


    RULE 3.
    Fry in a deep pan.
    I have found that using deep pans instead of shallow pans give better result. So i always use a deep pan to fry my akara balls. Deep frying helps your balls to come out better.

    *Please Note :
    The oil must be HOT! This is a trick I learnt years ago. Put a very tiny drop of water in oil when you put it on fire. As the oil heats up it starts to make a little noise, you’ll know your oil is hot when the oil stops sounding.

    I have tried several methods in the past including adding eggs to the paste and I have decide to stick to this method and it has never failed me.
    Give this a try and give me feed back.