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Akara Balls: Filling The Stomach, Swelling Sellers’ Accounts

By Omiko Awa
12 July 2015   |   4:45 am
WEALTH does not come to any individual by merely sitting down, moaning ones lack or idling away the time. Rather wealth comes by doing so well whatever one’s hands find to do. So, when some Nigerians decides to satisfy the needs of the people by providing light meals such as akara (bean cakes) with pap…

akaraWEALTH does not come to any individual by merely sitting down, moaning ones lack or idling away the time. Rather wealth comes by doing so well whatever one’s hands find to do. So, when some Nigerians decides to satisfy the needs of the people by providing light meals such as akara (bean cakes) with pap or bread to go with, they had their minds set on creating wealth, knowing that a small, but regular income will surely make them rich.

This group of people has changed the convention of frying akara in the evenings in some remote locations, to making it a venture that could be carried out at any time of the day. Besides this, they now add accompaniments like fried plantain, yam to go with it.

Speaking on how he has been able to make a living out of akara business, Mrs. Roseline Okereke, said the business has changed her life.

“I never knew I would make a living out of it. I started small by making akara for bricklayers that worked near our house and before long I became noticed in the neigbourhood and customers began to come and knock at my door, especially on Sunday mornings.

“The business has changed my family’s lifestyle, it provided the money to set up my husbands new line of business and made me bread winner of my family, when my husband was not paid for two years in his place of work, “ she revealed.

Commenting on virtues that kept her going for the past 15 years, she said passion, focus, consistency are keys to the success of the business.

“When I left my neighbourhood, doing it full time, I chose a busy spot and made sure that my akara looks attractive and the aroma is inviting. I increased the size and began to complement it with pap, fried potatoes, yam, ripe and un-ripped plantains.

“I, even, prepared sauce for those that want to savour it in my little makeshift joint or for takeaway. I also make sure mine tastes different and better by spicing it with garlic and a little pepper for those that want it.
“The business sent poverty away from my home and I do not know any other that could have turned around my fortune for good at the time it did,” she revealed.

Giving credence to Okereke’s words, Aunty Yinka said akara business is a silent money-spinning venture.
“I have two tricycles I gave out to riders; I got the money for the tricycles from the business and I am not stopping until I complete my house and perhaps make my children continue from where I stop,” she stated.

Like every enterprise, the business has its own takes. From cultural practices, where some communities limit their activities to certain period of the day to government agencies and street urchins (area boys) extorting various sums of money, Adetunji said all the challenges are not enough to stop any hard working seller from breaking even and making profit.

“I spend close to N3,000 a day to settle local government officials and area boys, yet I make enough to pay my bills, do my daily contributions of N3,000 and still keep a bank account. Akara business brings in good profit for those that know how to prepare it,” he said.

Raking in so much money, a potential entrant might feel that huge capital outlay is needed to go into akara business. Mama Saheed revealed that the most important thing in business is the skill to mix the paste and ability to identify the right oil type to use.

“The type of oil you use determines the taste and colour of the akara balls.

To achieve a deep red colour, one has to use palm oil, while groundnut oil gives a light brown colour; though there are people that combine the two, it all depends on what they want and their customers’ needs.

“However, with a tripod stand, big local frying pan, mortar and pestle, and, of course, a few cups of beans and oil, one is on the go. You do not need a huge amount to start it. I started just like that and today, I have three ladies and a man working for me,” she said.

According to Benjamin Idoko with N20, 000 to N50, 000, depending on location, one can start a moderate makeshift akara business.

“It is one of the easiest business anybody can enter, you do not need much money and culinary skills to start it. I started from the street, frying only on Saturday and Sunday mornings, but with increase in demand it became a daily thing. I now finish a sack of beans in four days and more during fasting periods. I cannot put a figure to the number of yam tubers I cut into slices in a day

“I make four to five times of what I spent buying a sack of beans and when I add other complements like fried plantain, yam and others, you may be surprised to hear that I make up to N200,000 per month.

“It’s a business you can do and never complain of lack. I have been able to build a house in my village at Ikor in Benue State, trained my four children out of the university and raised money for my other businesses, which I know no bank would have given me a loan to start in the first place,” he said.

On the challenges facing the business, Idoko revealed it goes beyond local government agencies, health authorities, cultural practices and the street urchins. According to him anybody going into the business must be ready to always go on regular medical checkups.

“One of the risks associated with the business is the heat from the open fire, which makes most sellers weak or escalate their health challenges. We had to give extra money and buy provisions on weekly basis for our workers aside from the normal daily wage we pay them. The heat, I learnt reduces blood and cause internal heat.

“It needs a lot of hard work to make it big. It is not a business for lazybones; imagine I wake as early as 4am to start preparing for the morning session and will stay awake till sometime 10 or 11pm everyday,” he stressed.

On how he has been able to succeed, despite these challenges, Idoko revealed, “I try to identify what my customers want and prepare my akara balls to suit their tastes. I use palm oil and groundnut oil, so no one comes to my stand without getting his/her choice. I also make some to be peppery, by adding hot spices for people that like it, especially as the rains are here. I get customers from far and near through this means and it has been good for me.”

Explaining how he overcame his own challenges, Udo Akpan said he had to engage different hands for each session of sale for the day when his business was expanding. According to him while he and his wife handles the morning and evening sessions, he allows his workers to handle the after session. This, he added enabled them to take some rest for the peak evening session.

He revealed that there is trade secrets in the business when it comes to mixing ingredients they add to their akara and for the sauce.

“We have to hide our trade secret; akara business may look so simple to enter, but you have to learn how to mix some of the spices, know the quantity to add, when and how to add them to get the desired taste.

“For instance aside from the slices of onions you see, we do add some crayfish, which gives a wonderful taste. And it is one of the reasons our is a bit more expensive and customers are not complaining, rather they are asking for more. I must let you know that it was the demand that made us go into preparing pap to go with it and the result has been pleasant.

“Atimes, I make close to N50,000 a day and more at weekends. The business is rosy, but you must be ready to stand the heat of the open fire. I save N5,000 a day in the bank, make a daily contribution of N3,000, pay N2,500 each to the two service girls per day, settle the area boys and others without touching my capital. I wonder, which business would give me this kind of money,” he said.

What It Takes To Be A Successful Akara Seller
• Maintain simple hygiene, be neat and cheerful.
• Be early and punctual to your spot.
• Settle the area boys, local government authorities, including health agencies, to enable you operate.
• Choose a nice spot, preferably busy areas or junctions.
• Do not use spoilt beans, go for the best; do not cut corners, if you want to retain your customers.
• Do not use rotten tomatoes or pepper for your sauce, as this would spoil the taste.
• Make arrangement with some marketers to bring the items needed to your shop, if you cannot go to them.
• Sell other complements like fried yam, pap and even bread, they help attract customers and increase sales.
• Do not soak your beans overnight, to avoid taste sour.
• Make sure your bean cake is not sandy.

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