I’ve never heard about banana akara until the day I posted my plantain veggie puffs recipe. One of my twitter fans (thanks Joyce?) replied that the recipe looked like Banana Akara and I was like “huh, never heard of that…maybe ripe plantain fritters”. She insisted it is banana and went on to give me her mum’s recipe.
I went in search of it on Google and saw it really existed in Sierra Leone. The recipe from 196flavors.com caught my fancy and I came out from the website, not only with the recipe but a history lesson on Akara or Acra and more. I marvelled at how we have Akara as a traditional Nigerian meal and seeing it also as a traditional meal in another African Country, but presented in a totally different way ‘ingredients-wise’.
The traditional Nigerian Akara is made with brown or black-eyed beans peeled, washed and grinded (you will get to see my recipe soon), while the Sierra Leoneans version use ground rice. They are therefore different in taste – savoury for the Nigerian one and sweet for the Sierra Leonean version. The Nigerian Akara is a protein rich savoury food while the Sierra Leonean Banana Akara is a carbohydrate rich food. Both however share additional essential micronutrients in the form of vitamins and as well provide dietary fiber, which helps in combating constipation.
Try making this Banana Akara and add it to your stash of varieties for the kids. As well as being a good snack, it can be eaten as breakfast with pap or porridge. It is as simple as making our own akara, if not simpler and is as well deep fried in oil…now that is another similarity.
Banana Akara Recipe
Ingredients (makes about 10 balls)
- 1/2 cup ground rice/rice flour
- 2 medium bananas
- A dash of vanilla flavour
- 1 tablespoon sugar
- Warm water
- Mash bananas in a bowl until it is smooth. Add the sugar and vanilla flavour.
- Stir in the ground rice gradually and add some water until you get a smooth moist slightly thick mixture.
- Heat oil in a pot or pan and deep-fry in your desired scoop size until golden brown.
- Serve warm.
Love this recipe? Give a shout out below, share with friends, like and follow on Facebook, Instagram, Twitter and Pinterest. You can also join the mailing list and receive the weekly newsletter update directly in your email box.