Home cooking attempt — Akara from scratch

I spent an afternoon making Akara from scratch following a traditional recipe. Getting ogiri fermented seeds right was the main challenge — it's not as straightforward as it looks. The deeply umami from fermented ingredients result was rewarding once I got it right.

suya spiced meat skewers are eaten across West Africa but claim deep Nigerian roots. I served it with Chapman cocktail as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Akara yourself gives you a new appreciation for what goes into it at a restaurant.