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](https://mummysyum.com/wp-content/uploads/2015/08/banana-akara1.jpg)
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
Method:
- 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.
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We have similar recipes across West Africa with slight variations in ingredients and methods used. Will certainly try out this method.
I use a mixture of wheat, millet and yellow corn. You can also make the mixture watery, add salt, a dash of pepper and little oil and steam. Check out the method on my blog. http://concoctionsbyme.blogspot.com
Ngozi, you are very correct. Now, that steaming i will sure like to see and try. Thanks for that.
Oh that sounds just yummy….i hope to try it out.
It sure is Onyinye. Try it out and give the us a feedback.Thank you dear.
I just made mine but used corn meal instead of Rice flour and added half a teaspoon of baking powder and I love it 🙂
Ijeoma, that is creativity in action. Will sure like to share your recipe. Thanks for trying it out and giving a feedback.
wow! im going to try it soon!
Christina, I’m sure you will love it.
Is it d small ripe banana or ripe plantain
The normal sweet yellow bananas Josephine.
Sierra Leoneans make both types of Akara. We call the one with beans ‘Binch Akara’ and the banana one, simply ‘Akara’.
Wow Kade. Nice to know that. We Nigerians know only the beans akara. I was marvelled when i saw this.
can I use any type of rice. the type of rice I have is those used in making kunu geda
Grace, i don’t know the type of rice for Kunu geda but i think any type of ground rice is okay.