• Akara Mboro

    Akara Mboro

    We are beginning our first Christmas recipe with this interesting dessert. In the original context, it wasn’t designed to be a dessert but alas with the right amount of sugar any dish can be a dessert. Mboro in the efik language means banana and for those that don’t know what akara is, it’s a common appetizer or breakfast dish made out of beans and fried to little puffs. The combination of both names gives Akara mboro.

    A lot of west africans have incorporated this dish into their culture. If you search banana akara, you would find people from Sierra Leone, Cameroon and other parts making different versions of the dish. Some people use grated cassava or other types of flour to thicken the mix. One thing I also like about this dish is you can use bananas that are already brown or almost brown. They do not affect the taste. Without further ado, We are launching the Afrolems Christmas recipe countdown with Akara Mboro!

    Recipe for Akara Mboro

    Ingredients ( Serves 5-6 people)

    2 bananas

    3/4 cup all purpose flour

    1/4 cup sugar

    1/2 cup of water

    1 teaspoon baking powder

    Method

    Mash your bananas and set aside.

    Mix all the dry ingredients together and mix in the bananas into the flour mix.

    Pour the water slowly and continue to mix till mixture is smooth.

    akara mboro mix

    Heat up your oil for deep frying and drop little balls of the mixture.

    Serve with a beverage or icing sugar sprinkled on it.

    If you are watching your sugar intake, skip the extra icing sugar sprinkling and reduce the amount of sugar in the recipe by half.

    akara mboro recipe

    If you want is savoury (in which case it may not be a dessert anymore), serve with hot sauce

    banana akara

     

     

    8 comments on “Akara Mboro”

    1. rafa Reply

      I tried this recipe tonight and it came out to greesy. The batter was to thin, this could be because California is not as hot and dry as West Africa because your recipe looked perfect.

      • afrolems Reply

        Sorry to hear that Rafa, please add a bit more flour next time if you doubt the recipe. I would try to make it here in Nigeria and adjust accordingly 🙂

    2. Franklin Archibong Reply

      In Dec 1998,i was hosted for two weeks by the Winston family,living in the outskirts of Monrovia.To my greatest surprise,I watched the wife from Buckingham in South-eastern Liberia prepare three soups similar to the Edikan-ikong,Otong and Edikan-nya of the Efiks of Calabar.In all my travels in Africa it was here i found this similiarity in cuisine.Then i learnt that a recaptured slave ship with slaves from the Congo-calabar axis was discharged here during the abolition of slave trade.No wonder why Charles Taylor chose assylum in Calabar..by Franklin in Calabar,Nigeria.

    3. Aramyde Reply

      Hi, Afrolems.

      Nice recipe, but first time I tried, the batter was rather thin and i had to add flour. Next two tines I used 1/2/the quantity of water in the recipe and it was good. All 3x the outcomes have been hits with my friends and family though.
      Thanks for sharing. 😉

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