What is Akara and Ogi?

Fluffy black-eyed pea fritters with ogi, a smooth fermented corn pap — a classic Nigerian breakfast pair.

Where does Akara and Ogi come from?

Akara and Ogi is a Nigerian dish from Lagos, Nigeria.

Can Akara and Ogi be made vegan, gluten-free, or dairy-free?

Yes. This Akara and Ogi recipe includes ingredient substitutions to make it vegetarian, vegan, gluten-free, dairy-free, nut-free, or egg-free — including several of those at once, such as gluten-free and dairy-free together.

How long does Akara and Ogi take to make?

About 45 minutes total (25 minutes prep, 20 minutes cooking), serving 4.

Akara and Ogi — a Lagos, Nigeria recipe

Name: Akara and Ogi
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 2 cups black-eyed peas, soaked and peeled; 1 onion; 1 pepper; 1 scotch bonnet; 1 cup dry fermented corn pap (ogi/akamu); as needed oil for frying; to taste salt

Africa → 🇳🇬 Nigeria → Lagos

Akara and Ogi

Nigerian · medium · serves 4

prep 25 min · cook 20 min

~397 cal · 26g protein · 74g carbs · 3g fat (estimated, per serving)

🍽️

Golden bean fritters beside a bowl of smooth corn pap

🇳🇬 Lagos

Akara and ogi is a quintessential Nigerian breakfast: black-eyed peas peeled, ground, whipped with pepper and onion, and fried into airy golden fritters, served with ogi (akamu), a silky, slightly sour fermented corn pap. The crisp-soft fritters and gentle pap are a morning staple from Lagos street corners to home tables.

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Make it yours

Toggle a diet and the ingredients rewrite themselves with regional substitutes.

🥕 Vegetarian

🌱 Vegan

🌾 Gluten-Free

🥛 Dairy-Free

🥜 Nut-Free

🥚 Egg-Free

Ingredients

Serves 4 —

•

2 cups black-eyed peas, soaked and peeled

•

1 onion

•

1 pepper

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1 scotch bonnet

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1 cup dry fermented corn pap (ogi/akamu)

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as needed oil for frying

•

to taste salt

Instructions

1

Blend the peeled peas with onion, pepper, and scotch bonnet into a thick, fluffy batter, whipping in air.

2

Season with salt and beat well.

3

Fry spoonfuls in hot oil until golden and puffed.

4

Whisk the ogi with cold water, then stir in boiling water until it thickens into a smooth pap.

5

Serve the akara hot with the warm ogi.

Lagos tradition.

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🌏 While it simmers — know your destination

📍

Lagos. A megacity that argues about jollof rice with real passion.

🗺️

Nigeria. West Africa’s giant, home of the great jollof rivalry.

🌍

Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.

The story behind this dish is up top — worth a read while the pot works.

👩‍🍳

Richard Moore & Kelsey Tucker

Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →