Akara in a hole

Hello Kfam, how are you all doing?

It’s so cold in London and I didn’t want to get out of bed this morning.You know the type of day when you just want to stay under the duvet and sleep all day? Yeah one of those days but then a girl’s gotta to do what a girl’s gotta do right? So here i am at the restaurant working hard and hustling my passion and making this post.

So on today’s recipe, As I was about to write this post I deliberated on what name to call this. Akara in a hole? Bird’s nest Akara? Akara hole? Akara toast? Toasted akara in bread? Then i thought oh shoot..It really doesn’t matter what i call it, i just want to give you the recipe so you can make it and enjoy it! I decided to call it Akara in a hole.

So what is Akara in a hole? Akara in a hole is a new Nigerian breakfast developed by yours truly. It’s very easy to make, you can make it as healthy as you like, it’s quick and delicious. It is toasted bread and healthy akara all in one piece, no mess, no fuss, looks appealing and above all practical!

So fam, here is another K’s Cuisine original recipe. Let’s Cook:

Akara in a hole


Akara batter (Recipe HERE)

Sliced bread

Butter or Sunflower oil

Basil (Optional)


1) Place sliced bread on a board or plate and using a cookie cutter make a hole in the centre.

You can use any shape of cutter. I decided to use heart shape


2) Rub the pan with One or two teaspoons of oil and place the bread on it


3) Scoop Akara batter in the hole and leave to cook for atleast 40 seconds before attempting to move the bread so as to avoid making a mess of it.


4) Move it around and flip over to cook the other side

Akara in a basket

5) Akara in the hole is ready. There you have Toasted bread and Akara in one. How cool is that?

Akara in a hole

I cut into two so you can see how the bread is well toasted and Akara is well cooked? Super yum!


You can put butter on the toast when warm and enjoy with a cup of tea, coffee and juice!

Akara in a hole

Say hello to a new Nigerian breakfast the K’s Cuisine way. Oh it doesn’t have to be for just breakfast, It can go for Lunch and dinner too.

Bird nest Akara

Bon appetit.

Extra Notes

For healthier option use brown bread

Let’s not forget the cut out part. Toast and enjoy. Nothing goes to waste.

You can apply extra butter on the toast after it’s done. Apply while toast is still warm.

You can achieve in waffle maker and toaster.

For extra flavours add basil and peppers in the akara batter just like I did in the picture below.


That’s it from me today. Don’t forget to feedback and tag me in your pictures when you try it. I am on instagram and twitter as @kscuisine.

See you in my next post.




Akara – Bean cake

Akara is also known as bean cake, bean balls and acaraje (Portuguese) . This is a common breakfast in most Nigerian homes. I remember back in Nigeria the different types of akara sold. The ones fried with vegetable oil, the ones of Palmoil and also a special one called akara kengbe’ fried with Palmoil. Akara goes with almost everything. You can eat with bread, yam, pap, custard, etc..It can also serve as snack or even a light dinner. It is rich in protein.

INGREDIENTS (4 servings)

1 (400g) tin of Brown beans or white black eyed beans

2 scotch bonnet/ habanero

1 Bell pepper

1 Brown or red onion

Vegetable, sunflower or palmoil for frying

1 Maggi cube



*Peel the beans. The easiest way of doing this is by using blender. click HERE to know how to peel beans using blender.

*Blend the peeled beans with the scotch bonnet, bell pepper and onion. It’s important you do not add too much water to blend as what you want is a thick paste for the akara so blend with as little water as possible.

*Pour the blended beans in a bowl, add the maggi cube and salt to taste and mix thoroughly.


If you like the inside of your akara fluffy, then use a mixer and whip for 10minutes. I personally don’t bother with this process as I like my akara just fine how it comes out without the mixing.

*Pour the vegetable,sunflower or palmoil in a frying pan and put on the cooker. You need it deep fried so make sure you have enough oil in the frying pan.

When the oil is heated start scooping in the bean paste. For this i usually use a small cooking spoon which is just slightly bigger than a tablespoon.

To know if your oil is heated enough drop a tiny bit of the paste in the oil. If it floats to the top then the oil is ready .

*It’s important not to scoop too many in the oil at a go because doing that will drop the temperature of the oil.

When a side is done, flip to the other side.

Fry both sides till it’s brown and when done remove from oil and put on a paper towel to get rid of excess oil.

Serve with pap (ogi) or custard. It can also be eaten with bread. On this occasion I had mine with pap😉 .




Bon appetit😊