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Accras
by Dave
DeWitt and Mary Jane Wilan
These fritters, of West African origin, are
popular throughout the West Indies and are called "Stamp-and-Go" in
Jamaica. In Africa they were usually made with black-eyed pea flour, but
these days wheat flour is used.
Yield: About 24 accras
Ingredients:
- 1 teaspoon active yeast
- ¼ cup water
- ½ teaspoon sugar
- 1 cup sifted flour
- 1 teaspoon baking powder
- ½ teaspoon freshly ground black pepper
- ½ cup milk
- ½ pound salt cod, soaked in cold water
for ½ hour, rinsed 3 times, and shredded (or substitute any cooked,
flaky white fish)
- 1 medium onion, minced
- 2 seasoning peppers (or substitute
Yellow Wax Hots), seeds and stems removed, minced
- ½ Congo pepper (Habanero), seeds and
stem removed, minced
- ½ cup minced green onions
- 1 teaspoon minced fresh thyme (or
substitute 2 teaspoons dried thyme)
- 1 egg, beaten
- vegetable oil for frying
Method:
Add the yeast to the water, add the sugar, stir, and let sit for 10
minutes.
Blend together the flour, baking powder, and black pepper. Add the yeast
mixture and the milk and beat with a whisk to make a smooth batter. Add
the salt cod and continue to beat briskly. Add the remaining ingredients
except the oil and again beat briskly. Allow the mixture to sit at room
temperature for at least an hour and preferably 2.
Heat the oil and drop the batter a tablespoon at a time into it. Fry until
golden brown, remove, and drain on paper towels. Serve hot.
More recipes by
Dave DeWitt and Mary Jane Wilan
Dave DeWitt's website:
http://www.fiery-foods.com/dave/
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Callaloo, Calypso and Carnival: The Cuisines of Trinidad and Tobago
Dave DeWitt & Mary
Jane Wilan
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