Akara (Yoruba: àkàrà; Portuguese: acarajé, pronounced [akaɾaˈʒɛ] ^ⓘ) is a type of fritter made from cowpeas or beans (black-eyed peas) originated in Nigeria, particularly from the Yoruba ethnic group inhabiting the southwestern part of the country. It is also prepared in Benin and Togo. It is known as "bean cake" in English. It is found throughout West African, Caribbean, and Brazilian cuisines. The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador. The dish was brought by enslaved Yoruba citizens from West Africa, and can still be found in various forms in Nigeria, Benin and Togo.

Akara is made from peeled beans (black-eyed peas), washed and ground with pepper, and other preferred seasonings, then beaten to aerate them, and deep-fried in small balls.

Brazilian acarajé is made from raw and milled cowpeas that are seasoned with salt, pepper and chopped onions molded into the shape of a large scone and deep-fried in dendê with a wok-like pan in front of the customers. It is served split in half and stuffed with vatapá and caruru – spicy pastes made from shrimp, ground cashews, palm oil and other ingredients. A vegetarian version is typically served with hot peppers and green tomatoes. Acarajé can also come in a second form called abará, where the nutritious ingredients are steamed instead of deep-fried.

Àkàrà is a Yoruba word meaning "pastry" or the dish itself. The Brazilian term acarajé, according to Márcio de Jagun, is derived from the phrase àkàrà n'jẹ, meaning "come and eat akara"; the phrase was used to call out to customers by women selling akara on the street.

Akara plays a significant role in the Yoruba culture, as it is specially prepared when a person who has come of age (70 and above) dies. It is usually prepared in large quantities and distributed across every household close to the deceased. Akara also used to be prepared in large as a sign of victory, when warriors came back victorious from war. The women, especially the wives of the Warriors were to fry akara and distribute it to the villagers.

Acarajé serves as both a religious offering to the gods in the Candomblé religion and as street food.

Akara (as known in southwest Nigeria) is a recipe taken to Brazil by the enslaved peoples from the West African coast. It is called "akara" by the Yoruba people of West Africa, "kosai" by the Hausa people of Nigeria, and "koose" in Ghana. It is a popular breakfast dish, eaten with millet or corn pudding. In Nigeria, akara is commonly eaten with bread, custard, ogi (or eko), a type of cornmeal made with fine corn flour.

In Sierra Leone, akara is composed of rice flour, mashed banana, baking powder, and sugar. After mixed together, it is dropped in oil by hand, and fried, similar to Puff-puff. It is then formed into a ball. Akara is usually prepared for events like Pulnado (event held due to the birth of a child), a wedding, funeral, or party.