Accras (also known as Achras, Akkras, and Achrats) are a very common appetizer today throughout the Caribbean. A simple ‘peasant food’, it is very likely that similar dishes were made on pirate and navy ships, as well as in any port.
- 1 egg
- 1 cup all-purpose flower
- ½ cup water or milk
- 1 tablespoon vegetable oil
- Mix all ingredients. You may need to add a little milk or water to mix in the powder. Be careful here, you want the dough to be fairly thick.
- Give the dough 1-2 hours resting time before making the Accras.
- ½ lb. Salt Cod (Look for it in ethnic shops. The stuff in jars is better then the stuff in bags)
- 1 clove Garlic
- 2 T parsley
- ½ t nutmeg
- ½ t coriander
- Salt, Black Pepper, & chili pepper/sauce to taste
- Thoroughly shred cod. Pound with a meat tenderizer if you feel like it.
- Add rest of ingredients. Mix until well distributed. Break up any clumps.
- Add salt, pepper, and chili pepper to taste.
- Add fish mixture to dough. Mix until even.
- Heat a pot of vegetable oil to 370 degrees. Drop heaping tablespoons of Accras mixture in until brown.
- Remove from oil and spread on paper towels on a cookie sheet. You may keep these in the oven on low until all are done.
- Serve hot. Traditionally with hot sauce like Sauce Chien, though a more oriental flavor can be had by using Thai Sweet-Hot sauce or even Thai Peanut Sauce.
- While Salt Cod is commonly used, feel free to use any non-fatty fish (cod, smelt, flounder, whiting, or even tuna) or shellfish (crab, clam, shrimp, conch). You will likely have to add some salt into the recipe for these.
- Also, I find a little ground ginger to be excellent in these.
- For a unique twist, remove all the spices and fish, and make the dough with bananas, pie pumpkin, or yam!