Here’s a simple recipe for making akara (bean fritters), a popular Nigerian snack:

Ingredients:

• 2 cups peeled beans (black-eyed peas or brown beans)
• 1 medium onion (chopped)
• 1-2 fresh chili peppers (optional, for spice)
• 1 teaspoon salt (to taste)
• 1-2 seasoning cubes (optional)
• Vegetable or palm oil (for frying)
• Water (as needed)

Instructions:

1. Prepare the Beans

• Wash and peel the beans. Soak them in water for a few hours to make peeling easier, then rub them between your palms or use a blender pulse method to remove the skin. Rinse until the water is clear and the skins are gone.

1. Blend the Mixture

• In a blender, combine the peeled beans, onions, and chili peppers. Add just a small amount of water (enough to aid blending) and blend until smooth and fluffy. Avoid making the batter too watery.

1. Season the Batter

• Transfer the blended mixture into a mixing bowl. Add salt and seasoning cubes (if using). Stir thoroughly to incorporate air into the batter. This will make the akara fluffy.

1. Heat the Oil

• Pour vegetable or palm oil into a deep frying pan or pot. Heat the oil on medium-high heat. Test the oil by dropping a small amount of batter; it should sizzle and rise to the surface.

1. Fry the Akara

• Use a spoon to scoop small portions of the batter into the hot oil. Fry in batches, ensuring you don’t overcrowd the pan.
• Fry until golden brown on all sides, turning occasionally for even cooking. This takes about 5-7 minutes per batch.

1. Drain and Serve

• Remove the akara from the oil and place on a paper towel-lined plate to drain excess oil.
• Serve hot with pap (ogi), custard, bread, or as a snack.

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how to make your own suya, easy steps below

Suya is a popular Nigerian street food made with thinly sliced meat coated in a spicy peanut rub and grilled to perfection. Here’s how to prepare it:

Ingredients

• 1 kg beef or chicken (cut into thin strips)
• Wooden skewers (soaked in water for 30 minutes to prevent burning)
• Vegetable oil (for brushing)

For the Suya Spice Mix:

• 1 cup roasted peanuts (ground into a fine powder or peanut butter powder)
• 1 tablespoon cayenne pepper (adjust to taste)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1/2 teaspoon ground cloves (optional)
• 1/2 teaspoon black pepper
• 1/2 teaspoon bouillon powder (optional, for extra flavor)

Instructions

1. Prepare the Suya Spice Mix:

• Mix all the spice ingredients together in a bowl. Ensure the peanuts are finely ground to avoid clumps.

1. Marinate the Meat:

• Place the meat strips in a large bowl.
• Add a few tablespoons of the Suya spice mix and a splash of vegetable oil. Toss the meat until evenly coated. Save some spice mix for sprinkling later.
• Cover the bowl and let the meat marinate in the fridge for at least 1 hour (or overnight for deeper flavor).

1. Prepare the Skewers:

• Thread the marinated meat onto the soaked wooden skewers, ensuring the pieces are not too crowded.

1. Grill the Suya:

• Preheat your grill or oven to medium-high heat.
• Place the skewers on the grill or a lined baking sheet for oven grilling.
• Cook for about 5-7 minutes per side, basting with oil and sprinkling more Suya spice as needed. Ensure the meat is cooked through but not dry.

1. Serve:

• Remove the Suya skewers from the grill and let them rest for a few minutes.
• Serve with thinly sliced onions, tomatoes, and cabbage on the side. Pair with flatbread or enjoy as is.

Tips for Best Results:

• Choose the right meat: Beef (sirloin or flank steak) or chicken thighs work best for tender, flavorful Suya.
• Adjust spice level: Increase or decrease the cayenne pepper to suit your heat tolerance.
• Authenticity: Add a sprinkle of Yaji spice (a blend of traditional spices) for a more authentic Nigerian flavor.

Enjoy your homemade Suya, a crowd-pleaser for any occasion! 🎉🍢

how to cook Clam Chowder (New England)

New England Clam Chowder is a creamy, hearty soup packed with clams, potatoes, and the comforting flavors of the sea. Here’s how to make it:

Ingredients

• Clams: 2 dozen fresh clams or 2 cans (6.5 oz each) of chopped clams, drained, with liquid reserved
• Clam juice: 1 cup (optional, if using fresh clams for more flavor)
• Bacon: 4 strips, diced
• Onion: 1 medium, finely chopped
• Celery: 2 stalks, finely chopped
• Garlic: 2 cloves, minced
• Potatoes: 3 medium-sized (russet or Yukon gold), peeled and diced
• Butter: 3 tablespoons
• All-purpose flour: 3 tablespoons
• Milk: 2 cups
• Heavy cream: 1 cup
• Bay leaf: 1
• Thyme: 1 teaspoon (dried) or 1 sprig (fresh)
• Salt and pepper: To taste
• Parsley: Fresh, chopped (for garnish)

Instructions

1. Prepare Clams (if using fresh):

• Scrub the clams clean under cold water.
• Steam the clams in a large pot with 1 cup of water over medium heat until they open (about 5-7 minutes). Remove the clams from their shells and chop. Reserve the cooking liquid, straining it to remove any sand.

1. Cook Bacon:

• In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
• Remove the bacon and set it aside, leaving the rendered fat in the pot.

1. Sauté Vegetables:

• Add onion, celery, and garlic to the pot with the bacon fat. Sauté until soft and translucent (about 5 minutes).

1. Prepare the Base:

• Stir in the butter until melted. Add the flour and cook for 1-2 minutes to create a roux.
• Gradually whisk in the reserved clam juice (or bottled clam juice), stirring constantly to prevent lumps.

1. Cook Potatoes:

• Add the diced potatoes, bay leaf, and thyme to the pot. Simmer until the potatoes are tender (about 15 minutes).

1. Add Milk and Cream:

• Stir in the milk and heavy cream. Cook gently over low heat, being careful not to let it boil.

1. Add Clams:

• Stir in the chopped clams (and any reserved liquid). Heat through for 2-3 minutes.

1. Season and Serve:

• Remove the bay leaf and thyme sprig (if used).
• Season with salt and pepper to taste.
• Ladle into bowls, garnish with crispy bacon and chopped parsley, and serve with oyster crackers or crusty bread.

Tips:

• For extra flavor, substitute some milk with more heavy cream.
• Fresh clams give a superior flavor, but canned clams are a convenient alternative.
• Don’t overcook the clams as they can become rubbery.

Enjoy your creamy, comforting New England Clam Chowder!