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West Indian Accras
Here is the recipe for accras, those delicious little West Indian fritters, often accompanied by a planteur or a ty punch! Of course, you have to adapt them to the taste of each person, spice them up and vary their basic ingredients, to make crab or shrimp accras!
Ingredients
- 600 g salted cod (or salted pollock)
- thyme and laurel
- 320 g flour
- 15 cl water
- 3 eggs
- 2 onions
- 4 cloves of garlic
- 2 cm grated ginger
- 1 bunch of flat parsley
- 1 bunch of chives
- 1/2 teaspoon sugar
- the zest of 1/2 combawa (optional!)
- 2 good pinches of hot pepper powder
- sufficient water
Instructions
- Start by desalting the fish overnight (at least 12 hours!) in fresh water that should be change regularly.
- The next day (or evening!), put the fish in a pan of cold water with the thyme and bay leaf. Heat over low heat and stop the heat at . Then let poach for about 10 minutes in water.
- While the fish is poaching, put the flour, yeast and eggs in a bowl.
- Start mixing then add water. Whisk vigorously to remove lumps. Add the crushed garlic cloves .
- The ginger...
- The two onions cut into small pieces.
- Bird peppers (seeded with latex gloves!!!) and finely chopped herbs. Also add sugar, chili powder and combava zest.
- When the fish has finished poaching, remove the water and check for bones!
- Crumble the fish by hand or with a fork (but not with a blender!!).
- Add to the dough. Add water if necessary so that the dough is an almost (I mean almost!!) liquid consistency. Mix well and whisk with a fork.
- Heat oil in a wok (convenient because you can cook a lot of accras at the same time!).To make an accra, take a teaspoonful of paste.
- And pour it in the very hot oil with the help of a second teaspoon.
- Do the same for all the dough, taking care not to overflow the wok with accras!
- Let the accras cook and turn them over to cook them on all sides!
- They are ready when they are golden brown! Let them drain on a paper towel.
Nutrition
Calories: 3044kcalCarbohydrates: 183gProtein: 422gFat: 57gSaturated Fat: 17gPolyunsaturated Fat: 15gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 1403mgSodium: 44733mgPotassium: 9687mgFiber: 15gSugar: 24gVitamin A: 1704IUVitamin C: 42mgCalcium: 1555mgIron: 30mg
Tried this recipe?Let us know how it was!
Here is the recipe for accras, those delicious little West Indian fritters, often accompanied by a planteur or a ty punch! Of course, you have to adapt them to the taste of each person, spice them up and vary their basic ingredients, to make crab or shrimp accras!
Recipe for “accras”:
-600g of salted cod (or salted pollock)
-thym and laurel
-320g of flour
-15cl of water
-1 packet of baking powder
-3 eggs
-2 onions
-4 cloves of garlic
-2 seeded bird peppers
-2cm of grated ginger
-1 bunch of flat parsley
-1 bunch of chives
-1/2 teaspoon of sugar
-Zest of 1/2 combava (optional!)
-2 good pinches of hot pepper powder
-sufficient water…
Start by desalting the fish overnight (at least 12 hours!) in fresh water that should be change regularly.
The next day (or evening!), put the fish in a pan of cold water with the thyme and bay leaf. Heat over low heat and stop the heat at . Then let poach for about 10 minutes in water.
While the fish is poaching, put the flour, yeast and eggs in a bowl.
Start mixing then add water. Whisk vigorously to remove lumps. Add the crushed garlic cloves .
The ginger…
The two onions cut into small pieces.
Bird peppers (seeded with latex gloves!!!) and finely chopped herbs. Also add sugar, chili powder and combava zest.
When the fish has finished poaching, remove the water and check for bones!
Crumble the fish by hand or with a fork (but not with a blender!!).
Add to the dough. Add water if necessary so that the dough is an almost (I mean almost!!) liquid consistency. Mix well and whisk with a fork.
Heat oil in a wok (convenient because you can cook a lot of accras at the same time!).
To make an accra, take a teaspoonful of paste.
And pour it in the very hot oil with the help of a second teaspoon.
Do the same for all the dough, taking care not to overflow the wok with accras!
Let the accras cook and turn them over to cook them on all sides!
They are ready when they are golden brown! Let them drain on a paper towel.
West Indian Accras
Here is the recipe for accras, those delicious little West Indian fritters, often accompanied by a planteur or a ty punch! Of course, you have to adapt them to the taste of each person, spice them up and vary their basic ingredients, to make crab or shrimp accras!
Ingredients
- 600 g salted cod (or salted pollock)
- thyme and laurel
- 320 g flour
- 15 cl water
- 3 eggs
- 2 onions
- 4 cloves of garlic
- 2 cm grated ginger
- 1 bunch of flat parsley
- 1 bunch of chives
- 1/2 teaspoon sugar
- the zest of 1/2 combawa (optional!)
- 2 good pinches of hot pepper powder
- sufficient water
Instructions
- Start by desalting the fish overnight (at least 12 hours!) in fresh water that should be change regularly.
- The next day (or evening!), put the fish in a pan of cold water with the thyme and bay leaf. Heat over low heat and stop the heat at . Then let poach for about 10 minutes in water.
- While the fish is poaching, put the flour, yeast and eggs in a bowl.
- Start mixing then add water. Whisk vigorously to remove lumps. Add the crushed garlic cloves .
- The ginger...
- The two onions cut into small pieces.
- Bird peppers (seeded with latex gloves!!!) and finely chopped herbs. Also add sugar, chili powder and combava zest.
- When the fish has finished poaching, remove the water and check for bones!
- Crumble the fish by hand or with a fork (but not with a blender!!).
- Add to the dough. Add water if necessary so that the dough is an almost (I mean almost!!) liquid consistency. Mix well and whisk with a fork.
- Heat oil in a wok (convenient because you can cook a lot of accras at the same time!).To make an accra, take a teaspoonful of paste.
- And pour it in the very hot oil with the help of a second teaspoon.
- Do the same for all the dough, taking care not to overflow the wok with accras!
- Let the accras cook and turn them over to cook them on all sides!
- They are ready when they are golden brown! Let them drain on a paper towel.
Nutrition
Calories: 3044kcalCarbohydrates: 183gProtein: 422gFat: 57gSaturated Fat: 17gPolyunsaturated Fat: 15gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 1403mgSodium: 44733mgPotassium: 9687mgFiber: 15gSugar: 24gVitamin A: 1704IUVitamin C: 42mgCalcium: 1555mgIron: 30mg
Tried this recipe?Let us know how it was!
