Africa
Nigerian Akara with Ogi
Chef-tested recipe
Crisp, fluffy black-eyed-pea fritters served with smooth fermented maize pap
Akara and ogi form a classic Nigerian breakfast pairing. Akara are crisp bean fritters made from peeled black-eyed peas blended with onion and chilli, then whipped to trap air before frying. Ogi, also called pap or akamu, begins with maize that is soaked, wet-milled, sieved, and lightly fermented before being cooked into a smooth, pleasantly tart porridge. The contrasting textures make the set complete.
Recipe at a glance
- Servings
- 8 servings
- Prep Time
- 45 mins
- Cook Time
- 40 mins
- Resting Time
- 3 days
- Total Time
- 3 days 1 hour 25 mins
- Cuisine
- Nigerian
- Course
- Breakfast and brunch
- Cooking Method
- Maize soaking and fermentation, bean blending, whipping, and deep-frying
- Difficulty
- Advanced
- Best Served With
- Best served with hot ogi, fresh bread, fried yam, custard, or a spicy pepper sauce.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Large food-safe soaking containerspaid link
- High-speed blenderpaid link
- Muslin clothpaid link
- Fine-mesh sievepaid link
- Large mixing bowlpaid link
- Deep heavy potpaid link
- Deep-fry thermometerpaid link
- Wire draining rackpaid link
- Balloon whiskpaid link
- Digital kitchen scalepaid link
Ingredients
For the fermented ogi
- Dried white maize kernelspaid link: 600 g
- Potable water for soaking and processing: 5000 ml
- Granulated sugarpaid link: 120 g
- Evaporated milk: 500 ml
For the akara
- Dried peeled black-eyed peaspaid link: 600 g
- Potable water for soaking: 2000 ml
- Red onion, roughly chopped: 250 g
- Scotch bonnet chilli, roughly chopped: 20 g
- Fine sea saltpaid link: 12 g
- Cold water for blending: 250 ml
- Neutral vegetable oil for deep-fryingpaid link: 2000 ml
Preparation Overview
Begin the ogi three days before serving and keep all containers, cloths, and utensils scrupulously clean. Prepare the akara batter only near frying time. Use peeled black-eyed peas when available to reduce labour and improve the smooth texture.
Method
Rinse the maize thoroughly, cover with 3000 ml potable water, and soak at room temperature for 48 hours.
Drain and blend the softened maize in batches with enough fresh water to create a fine slurry.
Pass the slurry through a clean muslin cloth or very fine sieve, pressing out the smooth liquid and discarding the coarse husks.
Leave the strained liquid covered for 12 to 24 hours until the starch settles and develops a clean, lightly sour aroma.
Pour off the clear water and reserve the soft fermented ogi sediment under refrigeration until needed.
Soak the peeled black-eyed peas in 2000 ml water for 2 hours, then drain thoroughly.
Blend the peas with onion, Scotch bonnet, and only enough of the measured cold water to form a smooth, thick batter.
Transfer to a bowl, add the salt, and beat vigorously for 5 to 7 minutes until lighter and visibly aerated.
Heat the frying oil to 175°C and carefully lower in rounded spoonfuls of batter without overcrowding.
Fry for 4 to 5 minutes, turning once, until deep golden and cooked through, then drain on a rack.
For the ogi, whisk 500 g fermented sediment with 500 ml cool water, then pour in 1200 ml boiling water gradually while whisking until smooth and thick.
Cook the ogi over low heat for 5 minutes, sweeten to taste, add evaporated milk, and serve hot with the fresh akara.
Beginner Technique Notes
Use potable water and clean equipment throughout fermentation; discard ogi with mould, pink colour, or an unpleasant rotten smell.
Akara batter must be thick and aerated or the fritters will absorb oil and become dense.
Maintain the oil near 175°C; cooler oil makes greasy akara, while excessive heat burns the outside.
Do not fill the fryer or pot more than halfway with oil, and keep water away from hot oil.
Tips and Variations
Prepare ogi with yellow maize, sorghum, or millet for colour and flavour variations.
Pre-peeled black-eyed peas save time and produce a smoother batter.
Fry one test akara and adjust salt or batter thickness before cooking the whole batch.
Serve sugar and milk separately so diners can customise the ogi.
Serving Ideas
- Pour the smooth ogi into deep bowls and serve three or four hot akara alongside, with milk and sugar available separately.
Storage
Refrigerate wet ogi sediment under clean water for up to 5 days, replacing the water daily. Cooked ogi keeps for 2 days refrigerated. Akara are best fresh but may be refrigerated for 2 days and reheated at 180°C. Do not freeze cooked ogi.
Nutritional Value
Allergen Notes
Contains legumes and milk. Akara may be exposed to allergens in shared frying oil. Fermented ogi must be discarded if contamination or spoilage is suspected.
Frequently Asked Questions
Why must the akara batter be whipped?
Whipping incorporates air, producing a lighter interior and helping the fritters float.
What should properly fermented ogi smell like?
It should smell clean and gently sour, never rotten, mouldy, or strongly unpleasant.
Can I use unpeeled black-eyed peas?
Yes, but they must be soaked and rubbed repeatedly to remove the skins before blending.
Can I prepare akara batter ahead?
It is best fried shortly after whipping; long storage reduces aeration and can encourage fermentation.
