Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Peas - Akara
Famous Authors (View All Authors)
Vegetables - Peas -  Akara Post by :rslawyer Category :Learning Kitchen Author :Unknown Date :March 2012 Read :830

Click below to download : Vegetables - Peas - Akara (Format : PDF)

Vegetables - Peas - Akara

2 (1-pound) cans black-eyed peas
1 onion
1 teaspoon cayenne
Salt to taste
Palm or peanut oil


Drain peas well and mash in a blender. Place in a bowl and toss a bit to fluff. Add warm water slowly, beating constantly until the mixture is light and drops easily when shaken from a spoon, about the consistency of a thick cake batter.

Mince onion very fine (or put through a food grinder) and add to beans along with cayenne and salt to taste, mixing well without much further beating.

Heat oil, drop mixture in by spoonfuls and fry evenly until brown. These may be deep-fat fried or shallow fried, as you prefer.

Akara Awon: Add 4 okras, finely minced, to the batter.

Akara Ijesha: cut down on the amount of water, using only enough to make the vegetables and seasonings hold together. Beat well and fry in big lumps.

Akara Eggs: Make a thick Akara mixture somewhere between normal Akara and Akara Ijesha. Form mixture around whole, shelled, hard-cooked eggs. Mixture should be just thick enough to hold shape around the eggs without falling apart. Place on a spoon and lower into hot deep fat (375 degrees F.). Fry gently until brown and drain. To serve, cut each egg in half.

Akara Meatballs: Make a thick Akara mixture as for Akara Eggs. Combine with 1 pound ground beef and 1 egg, beaten. Form into balls and fry in oil.

Rich Akara: Add 2 eggs to the mashed peas after some of the water has been added. continue as directed, but shorten beating time.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Cashew Orange Sugar Snap Peas Vegetables - Cashew Orange Sugar Snap Peas

Vegetables - Cashew Orange Sugar Snap Peas
1 (1 pound) package Frozen sugar snap peas 1/3 cup orange juice 1 tablespoon honey 1 teaspoon cornstarch 1/8 teaspoon salt 1/2 teaspoon grated orange peel, optional 1/4 cup cashews Cook peas as directed on pkg. and drain. Meanwhile, in a small saucepan mix orange juice, honey, cornstarch and salt until well blended. Cook over medium heat until mixture boils and thickens,stirring constantly. Stir in orange peel and cashews; stir in peas. Source: "Green Giant Select"
PREVIOUS BOOKS

Vegetables - Pea - S Pea Salad With Cashews Vegetables - Pea - S Pea Salad With Cashews

Vegetables - Pea - S Pea Salad With Cashews
10 slices bacon, crisply cooked and diced 2 10-oz packages frozen peas, thawed, drained and uncooked 1 C chopped onion 2 C sliced celery sour cream Salt and pepper 1 C salted cashews Mix peas, onion, celery and as much sour cream as you like to bind mixture together. Refrigerate for several hours. Before serving, stir in bacon and cashews. Serves 8.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT