Akara (as it is known in southwest and southeast Nigeria) a recipe taken to Brazil by the slaves from the West African coast. It is called "akara" by the Yoruba people of south-western Nigeria and by the citizens of Sierra Leone, "kosai" by the Hausa people of Nigeria or "koose" in Ghana and is a popular breakfast dish, eaten with millet or corn pudding. In Nigeria, Akara is commonly eaten with bread, Ogi (or Eko), a type of Cornmeal made with fine corn flour.
Akara plays a significant role in the Yoruba culture, as it was specially prepared when a person who has come of Age (70 and Above) dies. It was usually fried in large quantity and distributed across every household close to the deceased. Akara also used to be prepared in large as a sign of victory, when warriors came back victorious from war. The women, especially the wives of the Warriors were to fry Akara and distribute it to the villagers.
In Sierra Leone, Akara is composed of rice flour, mashed banana, baking powder, and sugar. After mixed together, it is dropped in oil by hand, and fried, similar to Puff Puff. It then forms into a ball. It is usually prepared for events like Pulnado (event held due to the birth of a child), a wedding, funeral, or party. No matter how big the occasion, this item is a classic in the Sierra Leonean community.
Acarajé sold on the street in Brazil are variously made with fried beef, mutton, dried shrimp, pigweed, fufu osun sauce, and coconut. Today in Bahia, Brazil, most street vendors who serve acarajé are women, easily recognizable by their all-white cotton dresses and headscarves and caps. They first appeared in Bahia selling acarajé in the 19th century. The city now has more than 500 acarajé vendors. The image of these women, often simply called baianas, frequently appears in artwork from the region of Bahia. Acarajé, however, is available outside of the state of Bahia as well, including the streets of its neighbor state Sergipe, and the markets of Rio de Janeiro.street food collection
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