Pick the beans and soak in water for at least 30 minutes.

Peel the beans according to your preferred method (see the link on the notes).

Peel the onion and cut it into quarters. Remove the stalk from the bell pepper and the scotch bonnet.

Tear the bell pepper into smaller pieces and add into the blender with the onion, scotch bonnet and the peeled beans. Add ½ cup of water. Puree until you have a smooth paste.

Do not add more than the recommended quantity of water, or the akara will not hold its shape.

Break an egg, beat and keep to one side.

Pour the blended mixture into a bowl, add some salt and a tablespoon of the egg. Mix thoroughly with a whisk or a fork.

Switch on the waffle maker at a low setting (I used the “2” setting on mine) and allow it to heat up. You need a low setting to allow the akara the time to cook properly.

Oil the surfaces by soaking up some kitchen roll with oil and rubbing it on the waffle iron surface.

Scoop the mixture into the waffle maker and close. Allow to cook for at least 1 min.

Switch off the waffle maker and leave the akara for another minute before you open the waffle maker. Remove gently.

You will need to oil the waffle maker after each akara to prevent sticking. The way to do this is to soak up some tissue with oil and rub it on the waffle surface.