The name Accra that we give to the widely popular Saltfish fritter in Trinidad & Tobago comes from the Ghanaian dish Akara or Accara, which is a Black Eyed Peas fritter. This tasty morsel is versatile as a breakfast item, a quick snack during the day or finger food in an evening lime.
1 medium onion
3 cloves of garlic
6 chadon beni leaves
1 habanero pepper (you can use pimento peppers instead or even scotch bonnet if you want it spicy)
approx 2 cups of saltfish
approx 2 cups of flour
1 teaspoon of baking powder
1 teaspoon of yeast
salt & black pepper to taste
“Double boil” the saltfish to get the salt out. i.e. Boil for 5 – 10 minutes then drain water, add more boiling water and boil for another 5 – 10 minutes.
Finely chop veggies while your saltfish is boiling.
Drain water from saltfish and use a fork to mash or shred it into fine flakes.
Mix ingredients together in a bowl. When adding water to the batter mix, do so very slowly as the batter can easily become too wet. Be sure to season with a bit of salt and black pepper. Cover and leave dough to rest while you are preheating your oil.
Use two tablespoons to drop batter mixture into preheated oil. This technique gives you control over the portion size of each accra.
Drain excess oil back into the pot when you are removing them.
Place in a bowl or plate with paper towels or a clean cloth to allow the remaining excess oil to drain. Enjoy as is or with your favorite chutney or any other condiment you prefer 🙂