| 2 cup dried great Northern beans | | Oil for frying, preferably red palm oil | | 1 12 cup cold water | | 1/2 tsp finely minced fresh habanero chile, or to taste WEAR GLOVES | | 1 sm onion, finely minced | | Salt, to taste |
| | Prepare beans by picking over them to remove any impurities and broken or bad beans. Soak overnight covered by water. The next day, remove skins from beans by rubbing them between your hands. | | Heat oil to 375 degrees F for frying in a heavy Dutch oven or deep-fryer. | | Place prepared beans in a meat grinder or food processor and grind or pulse until you have a smooth paste. Place paste in large bowl. Beat bean paste with wooden spoon to aerate it, and gradually add water. Continue to beat while adding water. Use only enough water to make a mixture that will fall easily from a spoon. Add chile and onion and season to taste with salt . Continue to stir so that all ingredients are well-mixed. | | When ready, spoon akara up by the teaspoonful and drop a few at a time into hot oil. Fry for 2 minutes on each side, or until golden brown. Drain onto absorbent paper. Serve hot. | | Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin. |
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