Accra

Accra

Accra is a delicious crunchy appetizer that is served in all gatherings in Haiti. It's also sold at street corner vendors as a snack from early mornings to afternoons. Accra originated in Africa where it's made with ground black- eyed peas, but in the Caribbean, each island has its own version, according to its local products and its European influence. It’s made from malanga, name , salt fish with wheat flour. There are as many ways to prepare it as there are to spell it. Accra is found mostly in countries where slaves were brought like acaraje in Brazil. In Haiti we enjoy Accra made from malanga or black- eyed peas , and a mixture of the two.

Accra de malanga



2 cups of grated malanga

1 tsp of salt

1/4 tsp of freshly ground black pepper

2 spring of parsley

1 scallion

2 shallot or ½ of a small onion

1 clove of garlic

1 chicken bouillon cube

1 spring of fresh thyme

1 small scotch bonnet pepper seeded or any other hot pepper

2 cup of oil for frying





In a large bowl place grated malanga, season with salt and pepper put aside. In a food processor or mortar and pestle reduce the parsley , scallion, shallots, garlic, onion , bouillon cube, thyme and hot pepper to a very fine paste. Add spices to malanga mix well, beat the paste vigorously with a wooden spoon, let rest for at least 30 minutes , batter will keep well in the refrigerator for about 3 days.

In a frying pan or a heavy bottom pan , make oil very hot, with a tablespoon, scoop the batter on the side of the bowl while trying to give it an elongated shape and carefully drop one at a time into the oil until the pan is full but not cluttered .

Lower the heat, let fry, do not turn until the sides are golden brown about 5-6 minutes at that time turn the accrats , again lower the heat to medium low continue cooking for another 3-4 minutes.

Drain on absorbent paper, do not cover, remove bits and pieces and start another batch Serve hot or at room temperature..































2 lbs of malanga peeled and finely grated makes about 2 cups of firm compact grated malanga