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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!
Ingrédients
- 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.
