Akara

I spent three months trying every version of Akara I could find locally. The variation in quality is extraordinary. The best version handled crayfish powder with genuine knowledge and the complex and robust result was noticeably superior. suya spiced meat skewers are eaten across West Africa but cl…

Having eaten Akara at several restaurants over the past year, I can say this version is the best. The complex and robust quality is more pronounced here than anywhere else I've tried. palm oil is handled with real knowledge — you can taste the difference. This is proper a Nigerian restaurant abroad…

What sets Akara apart is the handling of crayfish powder. In lesser versions this is treated as a background note. Here it's central and the spicy and bold result shows it. I've started buying it to cook with at home after this experience. Nigerian cuisine varies between the Yoruba, Igbo, Hausa, an…