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Banana Akara




Source of Recipe


Zainabu Kpaka Kallon


Recipe Introduction


In Africa, banana akara is made with bananas and kpangula rice flour.

Whole wheat flour is used in this dish because it is readily available. The result is a better quality akara in appearance and taste.


List of Ingredients




3 medium ripe bananas, mashed (about 1 1/2 cups)
2 3/4 cups whole wheat flour
1/4 cup white flour
2 tsp. baking soda
1 large egg
3/4 cup or more water
Fresh ginger, chopped, to taste
3/4 cup sugar or to taste
1 tsp. salt or to taste
Oil of choice for deep frying.

Recipe



Put all ingredients, except oil, in a mixing bowl.

Mix well to the consistency of a creamy, pouring batter (adding a little more water or flour as needed).

Heat oil (about 3 inches deep) to 375 F in a skillet.

Put batter by spoonfuls in hot oil and fry until golden. (If the ratio of liquid to dry ingredients is right, each akara will turn itself when it is ready to turn.)

Remove from hot oil, drain well, and serve hot.

Akara can be served like a bread, by placing in a basket lined with a towel and served hot.

Or it can be served like a sweet — combine 1/2 cup confectioners' sugar, cinnamon to taste and powdered ginger in bowl and mix well.

Sprinkle each akara with the mixture and serve.