Akara & Plantain
These Akara are amazing, and most of them didn't even make it to the table they are so delicious. The perfect aperitif with a dry white or rosé and the Plantains were a lovely and slightly sweet accompaniment to the Jollof Rice and Moi Moi.
Prep: 20 mins
Serves: 4
Ingredients
Akara
Moi Moi mixture (minus a little water to make it thicker)
Good quality vegetable oil for cooking
Plantains
Unripe or ripe depending on whether you want more savoury (when unripe) or sweeter (when ripe).
Method
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Using the same mix of ingredients and method up to stage 2 of the Moi Moi recipe then this can be deep fried as is and it is called Akara.
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if you have decided to make Akara, add less water so the mixture is a little thicker and heat vegetable oil and gently add 1 tbsp of the mixture at a time to very hot oil. Cook until golden brown and drain on kitchen paper.
Cooking Plantains
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Plantains can be eaten unripe or ripe depending on whether you want them more savoury or sweet. They can also be cooked in many ways – steamed, fried, boiled, roasted and even pureed.
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For example, deep fry slices until golden - they go really well with Moi Moi or Jollof Rice
Suggested Wine Pairing
The Akara slipped down beautifully with Sally's dry white Château George 7 Blanc, but they would also work really well as an aperitif with rosé or a sparkling wine. A fresh wine with acidity is always delicious with deep fried food - and especially one with bubbles!