Put 3 cups of water in the kettle and put on the hub to boil.
160g pap with the amount of room temperature water.
Mix till smooth.
When the water on the stove top boils, pour it from the kettle directly into the pap mixture in a circular motion* while you stir.
You will notice the mixture begin to thicken.
Add sugar or cinnamon sugar to taste.
Add powdered or evaporated milk.
Combine the beans with 1/4 cup water in a blender.
Puree the mixture to a smooth paste
Pour the pureed beans into a bowl. Mix for 5 minutes with a whisk or mixer. This is to incorporate air into the batter.
Set a deep pan on medium heat, add in some oil. Heat until oil
Add in the salt, baking soda, chopped pepper and onions. Stir
Scoop 1/2 cooking spoon of batter into oil. You do not want to spread out the batter in the oil, you want to pour batter directly on itself (the way you would pour water into a narrow bottle).
Fry on each side until golden brown .
Lift the akara balls out with a slotted spoon and drain on kitchen paper towels.
Repeat the process until everything is fried
Serve with garri, ogi(pap) or fried yam. Enjoy!!
Note: The shape of the akara is affected by two factors: thickness of the pureed beans and your method of frying. Shallow frying or watery batter will result in flat akara.