Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, akara/ kosai. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Akara/ Kosai is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Akara/ Kosai is something that I have loved my whole life. They’re fine and they look fantastic.
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.
To begin with this recipe, we have to prepare a few components. You can have akara/ kosai using 5 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Akara/ Kosai:
- Take beans
- Take Scoth bonet
- Take Salt and maggi
- Get Veg oil
- Make ready 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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