Benin Atassi Red Rice & Fish Recipe – Make It Today

Welcome to the vibrant world of Beninese cuisine! Today, we're diving into a beloved West African classic: Akkra Funfun, also known as Beninese white bean fritters. While you might have heard of Atassi, a famous red rice dish, Akkra Funfun offers a different, equally delicious taste of tradition. These crispy, savory fritters are a staple in Benin, often enjoyed as a high-protein vegetarian snack or a delightful accompaniment to meals. Get ready to explore the origins of this incredible dish and learn how to whip up a batch of these irresistible bean fritters right in your own kitchen. They're perfect for any time you crave a quick, satisfying bite that's packed with flavor and cultural heritage.

Ingredients

• White Beans: 2 cups dried white beans (such as cannellini or navy beans), soaked overnight and cooked until tender, OR 2 (15-ounce) cans white beans, rinsed and drained very well.
• Onion: 1 small onion, roughly chopped.
• Salt: 1 teaspoon kosher salt, plus more for seasoning after frying.
• Cayenne Pepper: ½ teaspoon cayenne pepper, or other chili powder, to taste.
• Optional Herbs: 1 tablespoon chopped fresh parsley or cilantro for a touch of freshness.
• Egg: 1 large egg, lightly beaten (see note below for egg-free option).
• All-Purpose Flour: 2 tablespoons all-purpose flour, or just enough to bind the batter.
• Neutral Oil for Frying: 4-6 cups neutral oil (like vegetable, canola, or sunflower) for deep-frying. For a more authentic flavor, you can use a partial blend of peanut or palm oil.
• Call-out box:
• Dried vs. Canned White Beans: What Changes in Flavor and Texture
• Dried Beans: Offer a richer, deeper bean flavor and a slightly starchier texture that can result in a creamier interior.
• Canned Beans: Convenient and quicker, they still provide excellent flavor but might yield a slightly softer fritter. Ensure they are well-drained and rinsed.

Directions

1. Prep the Beans
   1. If using dried beans: After soaking overnight, drain the beans and cook them in fresh water until they are very tender but not mushy. Drain thoroughly.
   2. If using canned beans: Rinse the beans very well under cold running water and drain them completely. Pat them dry with a paper towel if they still seem overly wet.
   3. Optional note: For a smoother fritter, you can briefly rub the cooked/rinsed beans between your hands in a bowl of water to loosen any skins, then drain and discard the skins. This isn't strictly necessary for a delicious fritter.
2. Make the Bean Batter
   1. In a blender or food processor, combine the prepped white beans, chopped onion, 1 teaspoon salt, and ½ teaspoon cayenne pepper. Add a splash of water (about 1-2 tablespoons) to help it blend. Process until you achieve a thick, relatively smooth paste. If you prefer a rustic texture, you can use a potato masher, but ensure the beans are well mashed.
   2. Transfer the bean paste to a mixing bowl. Stir in the beaten egg and flour until the batter is thick but still scoopable.
   3. Visual cues: The batter should hold its shape on a spoon and not flow off too easily. It should be firm enough to form into fritters without spreading too much.
   4. (Egg-free option: If omitting the egg, you may need an extra tablespoon of flour or a small amount of flax "egg" (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 mins) to help bind, and ensure the batter is on the stiffer side.)
3. Heat the Oil
   1. Pour the neutral oil into a heavy pot, Dutch oven, or deep skillet. Aim for a depth of about 2-3 inches.
   2. Heat the oil over medium-high heat to a target temperature of 350-375°F (175-190°C).
   3. Simple tests if you don’t have a thermometer: Drop a tiny piece of the batter into the oil. If it immediately sizzles and floats to the surface, the oil is ready. If it sinks and doesn't sizzle, the oil is too cool. If it browns too quickly, it's too hot.
4. Fry the Fritters
   1. Using a tablespoon or small cookie scoop, carefully drop spoonfuls of the Akkra Funfun batter into the hot oil. Aim for fritters about 1 to 1.5 inches in diameter.
   2. Don't overcrowd the pot; fry only 4-6 fritters at a time to maintain oil temperature.
   3. Fry for 3-5 minutes, turning them occasionally with a slotted spoon or spider, until they are golden brown and crispy on all sides.
   4. Expected color and timing: They should be a rich, golden-brown hue. You can gently shake a cooked fritter to hear its crisp crust.
5. Drain & Season
   1. Once golden and cooked through, use a slotted spoon or spider to transfer the Akkra Funfun to a wire rack set over a baking sheet, or onto a paper towel-lined tray, to drain any excess oil.
   2. Immediately sprinkle the hot fritters with a little extra salt and a dash of cayenne pepper, if desired, for an extra flavor boost.
   3. Briefly let them rest for a minute or two. This allows the residual heat to finish steaming the insides, ensuring they are perfectly tender.