Saltfish Accra (Caribbean)

More commonly reffered to as fishcake, this very popular fritter is of West African origin. In the countries of Western Africa, accra is a popular street snack made with a batter based of ground peas - typically black-eyed peas - and with variations that can include peices of fish. In Grenada, as well as many other Caribbean and South American countries, the version that includes fish (saltfish accra) is made with a flour and saltfish-based batter. In the South American nation of Brazil, accra is known as acarajé, and, is in fact, made with a black-eyed peas base. After being fried, it is then split or cut open and filled with a ground fish-based spread. Another variation of accra made in Grenada is pigeon peas accra, which has a flour and pigeon peas base. It is commonly served with a sauce or dip. Saltfish accra or cake is usually served with bakes, fried bakes, coconut bakes or sliced bread.

2 cups flour
2 tsp. baking powder
1/2 lb. saltfish(salted and dried cod)
1 small ripe tomato, coursely chopped
1 small onion, coursely chopped
1/2 tsp. curry powder (opt.)
1 tsp. thyme
1 hot pepper, deseeded and finely chopped OR 1/4 tsp. cheyenne pepper
3/4 cup water
1 cup oil

• Boil saltfish on medium high for 10 minutes, then drain the water, leaving the salt fish in the pot. Refill the pot with water and boil for another 5 minutes. Drain.


• Remove skins and bones and break (or flake) into small pieces. Place in a large bowl.


• Add flour, baking powder, curry powder (if using), onion, tomato, thyme, and pepper. Mix well to distribute evenly.


• Add water slowly, while mixing with a spoon. The desired viscosity of the batter is soft and medium-thick.


• Heat oil in a large pan on medium-high. When hot, drop mixture by teaspoonfuls and fry on both sides, until medium-brown.


• Place on a plate lined with paper towel; to soak up some the oil.
  
  

Serves 6-8


© Kimberly Joseph