Nigerian Akara Benedict
Akara Benedict is a delicious twist on the classic Eggs Benedict, featuring Nigerian akara patties as the base instead of English muffins. This fusion dish combines the rich flavors of akara with the creamy hollandaise sauce and perfectly poached eggs.
Ingredients
- 2 cups black-eyed peas, soaked and peeled
- 1 small onion, chopped
- 1-2 scotch bonnet peppers, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground crayfish (optional)
- Vegetable oil for frying
- 4 eggs
- Hollandaise sauce
- Fresh parsley for garnish
Instructions
- In a blender, combine the black-eyed peas, onion, scotch bonnet peppers, salt, and ground crayfish. Blend until smooth.
- Heat the vegetable oil in a deep pot over medium heat. Drop spoonfuls of the akara batter into the hot oil and fry until golden brown.
- Poach the eggs to your desired doneness.
- To assemble, place the akara patties on a plate, top each with a poached egg, and drizzle with hollandaise sauce.
- Garnish with fresh parsley and serve immediately.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 15g
- Carbohydrates
- 25g
- Fat
- 18g
Supplies
Deep pot for frying Blender
Tools
Spoon for frying Slotted spoon for removing akara from oil
Serving suggestions
Serve the Nigerian Akara Benedict with a side of fresh fruit salad or Nigerian pap (ogi) for a complete breakfast experience.
Tips & tricks
For a spicier kick, add more scotch bonnet peppers to the akara batter. Adjust the heat level to your preference.
Cost
$10