Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, akara/ kosai. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Àkàrà (Hausa: kosai, Portuguese: Acarajé (Portuguese pronunciation: [akaɾaˈʒɛ] (listen)) is a type of fritter made from cowpeas. It is found throughout West African and Brazilian cuisines. The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador.
Akara/ Kosai is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Akara/ Kosai is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook akara/ kosai using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Akara/ Kosai:
- Make ready beans
- Prepare Scoth bonet
- Take Salt and maggi
- Make ready Veg oil
- Get Garlic (optional)
It's usually made from Black eyed Akara, which is also known as black-eyed peas fritters or Acaraje, is a very delicious. Akira Kasai, Actor: Asamade nama TV!. Koose (kosai, akara, akla) is made from ground cowpeas or black-eyed peas. For this recipe, you will need a pestle and mortar or a food processor, a blender, and a medium saucepan for deep-frying.
Steps to make Akara/ Kosai:
- Soak ur beans for 5 mins, put it in d turmi to remove d backs.
- Wash it very well, add ur scotch bonet and garlic then grind d mixture untill smooth
- Add ur maggi and salt then beat d mixture thoroughly,put ur oil on fire and start frying. U can serve with kunu or pap, oats
Self-educated artist aiming to be mangaka. Akira Kasai hasn't participated in any challenges yet. Akira Kasai occupies the position of Director & General Manager-Sales at Shibaura Electronics Co., Ltd. Current positions of Akira Kasai. Посмотрите твиты по теме «#kosai» в Твиттере. It is found throughout West African and Brazilian cuisines.
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