The akara business pays.
AT the street corner, or even, in the most unlikely of places, she is there – the fried beans cake (akara) maker.
For her ubiquity, she finds place and patronage from all segments of society, including, quite incredibly, the rich, high and mighty. And why not? In Nigeria, as in most other parts of sub-Saharan Africa, Pap, locally called akamu, and agidi (the solid pasty variant of pap), are favourite meals, especially as breakfast.
Both agidi and akamu are local delicacies, taken with well fried bean cake (akara), which also comes in handy in eating bread and garri (either anhydrous or hydrous (soaked in water or eaten ‘dry’). T
his is besides the fact that Akara can also be munched, with relish, on its own by many. But what is the economic fortune of the akara fryer, and why, of all trade, has she taken into it? Our man, Osas Alibor, was up and about town recently on the subject, and his finding?
It may shock you: those behind it (at least the three he interacted with), gave the same verdict in paraphrase: though over looked, the business is okay and we are in for good and, wait for it, for long!