Green Plantain Akara
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A unique and moorish green plantain akara recipe, gluten-free and easy to make. This recipe includes two variations: a basic version and a fluffier version with bicarbonate of soda, baking powder, and egg yolk.
00:15:00 total
Serves 4
medium
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Ingredients
- green plantain - 2 medium-sized (peeled and grated)
- salt - watch the video to see (to taste)
- red chili - watch the video to see (finely diced, adjust to taste)
- green chili - watch the video to see (finely diced, adjust to taste)
- spring onions - watch the video to see (finely diced)
- bicarbonate of soda - watch the video to see (for fluffier version only)
- baking powder - watch the video to see (for fluffier version only)
- egg yolk - 1 (for fluffier version only)
- vegetable oil - watch the video to see (for frying)
Instructions
- Prepare the plantain: Peel the green plantain and grate it finely. The moisture from the grated plantain is sufficient; no water or flour is added.
- Grind the plantain: Using a mortar and pestle or blender, grind the grated plantain until smooth but thick in consistency.
- Season the mixture: Add salt to taste and grind further to combine well.
- Add vegetables: Mix in finely diced red and green chilies and spring onions according to your heat preference.
- Divide the mixture: Divide the mixture into two portions. Leave one as is for the denser version.
- Prepare fluffier version: To the second portion, add bicarbonate of soda, baking powder, and an egg yolk. Mix well and aerate to create a fluffier texture.
- Heat oil: Heat vegetable oil in a wok or frying pan to the right temperature. Test by dropping some spring onions to see if they bubble.
- Fry the akara: Scoop about a tablespoon of the mixture and fry. For the fluffier version, fry first, turning every 2 minutes, for a total of about 8 minutes until golden brown.
- Drain and serve: Remove the akara from oil and place on kitchen towel to absorb excess oil. Serve hot.
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