Akara (; , ) is a type of fritter made from or beans (black-eyed peas) originated in Nigeria, particularly from the Yoruba ethnic group inhabiting the southwestern part of the country. It is also prepared in Benin and Togo. It is known as "bean cake" in English. It is found throughout West African, Caribbean, and Brazilian cuisines. The dish is traditionally encountered in Brazil northeastern state of Bahia, especially in the city of Salvador. The dish was brought by enslaved Yoruba citizens from West Africa, and can still be found in various forms in Nigeria, Benin and Togo.
Akara is made from peeled beans (black-eyed peas), washed and ground with pepper, and other preferred seasonings, then beaten to aerate them, and deep-fried in small balls.
Brazilian acarajé is made from raw and milled that are seasoned with salt, pepper and chopped onions molded into the shape of a large scone and Deep frying in Palm oil with a wok-like pan in front of the customers.
Etymology
Àkàrà is a
Yoruba language word meaning "pastry" or the dish itself.
The Brazilian term acarajé, according to Márcio de Jagun, is derived from the phrase àkàrà n'jẹ, meaning "come and eat
akara"; the phrase was used to call out to customers by women selling
akara on the street.
History
Akara plays a significant role in the
Yoruba culture, as it is specially prepared when a person who has come of age (70 and above) dies. It is usually prepared in large quantities and distributed across every household close to the deceased.
Akara also used to be prepared in large as a sign of victory, when
warriors came back victorious from war. The women, especially the wives of the Warriors were to fry
akara and distribute it to the villagers.
Acarajé serves as both a religious offering to the gods in the Candomblé religion and as street food.
Akara (as known in southwest Nigeria) is a recipe taken to Brazil by the enslaved peoples from the coast. It is called "akara" by the Yoruba people of West Africa, "kosai" by the Hausa people of Nigeria, and "koose" in Ghana. It is a popular breakfast dish, eaten with millet or maize pudding. In Nigeria, akara is commonly eaten with bread, custard, ogi (or eko), a type of cornmeal made with fine corn flour.
In Sierra Leone, akara is composed of rice flour, mashed banana, baking powder, and sugar. After mixed together, it is dropped in oil by hand, and fried, similar to Puff-puff. It is then formed into a ball. Akara is usually prepared for events like Pulnado (event held due to the birth of a child), a wedding, funeral, or party.
In Brazil
Acarajé sold on the street in Brazil are variously made with fried beef, mutton, dried shrimp, pigweed, fufu osun sauce, and coconut.
Today in Bahia, Brazil, most street vendors who serve acarajé are women, easily recognizable by their all-white cotton dresses and headscarves and caps. They first appeared in Bahia selling acarajé in the 19th century. Earnings from the sale of acarajé were used both to buy the freedom of enslaved family members until the abolition of slavery in Brazil in 1888; its sale additionally served as a source of family income.
The city now has more than 500 acarajé vendors. The image of these women, often simply called
baianas, frequently appears in artwork from the region of Bahia.
Acarajé, however, is available outside of the state of Bahia as well, including the streets of its neighborboring state of
Sergipe, and the markets of Rio de Janeiro.
In Candomblé
Acarajé is essential ritual food used in
Afro-Brazilian religious traditions such as Candomblé. The first acarajé in a Candomblé ritual is offered to the orixá
Eshu. They vary in size based on their offering to a specific deity: large, round acarajé are offered to
Shango; ones smaller in form are offered to
Iansan.
Small, fritter-size acarajé are offered to Erê (deity), or child spirits. Acarajé is used in Candomblé rituals in the states of Bahia, Rio de Janeiro, São Paulo,
Pernambuco,
Alagoas, Sergipe, and Maranhão. It is closely related to acaçá, similar ritual food made of steamed corn mush.
Acarajé de azeite-doce
Acarajé de azeite-doce is a variety of acarajé fried in an oil other than palm oil; olive oil or other vegetable oils are generally used. Acarajé de azeite-doce is used in Candomblé offerings to orixás with a ritual prohibition of the use of palm oil. This variety is found in the states of Bahia and Rio de Janeiro.
Acarajé de Xangô (Sango)
Acarajé de Xangô (Àkàrà tí Ṣangó) is a variety of acarajé offered to the orixá Xangô, known as the òriṣà Ṣangó in the Yoruba culture. It is made of the same ingredients as the common form but greatly elongated. This variety is found on the ritual platter of amalá offered to Xangô. This variety is found in the state of Bahia and in Rio de Janeiro.
Protected status
Acarajé was listed as a national intangible historic heritage (
patrimônio nacional imaterial), by the National Institute of Historic and Artistic Heritage in 2004; the role of
baianas in the preparation and sale of acarajé was recognized in the same act.
In October 2023, Rio de Janeiro declared the fritter to be part of that city's cultural heritage.
Nutrition
Akara is a good source of proteins, carbohydrates, vitamins and minerals such as calcium, iron and zinc,
although its nutritional value is usually reduced by the presence of
Antinutrient factors such as
phytates, fibers,
,
polyphenols and tannins that affect minerals'
bioavailability.
In popular culture
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Akara (acarajé) was featured on the Netflix TV series Street Food volume 2, which focused on Latin American street foods.
-
The song No Tabuleiro da Baiana, written by Ary Barroso and famously recorded by João Gilberto, Maria Bethânia, Caetano Veloso, and Gilberto Gil, references acarajé, abará, vatapá, and caruru.
See also
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List of African dishes
-
List of Brazilian dishes
-
List of legume dishes
External links
