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.

Nigerian Akara Benedict

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

  1. In a blender, combine the black-eyed peas, onion, scotch bonnet peppers, salt, and ground crayfish. Blend until smooth.
  2. 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.
  3. Poach the eggs to your desired doneness.
  4. To assemble, place the akara patties on a plate, top each with a poached egg, and drizzle with hollandaise sauce.
  5. 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