Plantain Accra

So, what is an accra? It is the word for fritter we use in Dominica which hails from West Africa. These fritters come from West Africa and were originally made from black eyed beans which were pounded, seasoned and fried. This method was carried to the West Indies and the accras or fritters evolved to be made with other readily available ingredients such as wheat or plantain. Also other additions were added such as most saltfish or in Dominica’s case Titiwi a seasonal native elver found in certain rivers. It seems logical to me that the delicious little black bean accras are a descendant of falafel. Probably originating from the same continent or neighbour using a pulse ground with seasoning then fried. It just shows how food travels.

This recipe is excellent because it is gluten free, simple & delicious. It uses green plantain which work well because they are still starchy so crisp up nicely. I like to serve them with mashed & seasoned avocado and hot pepper sauce, of course.

Makes 40 little ones

3 Green plantain, peeled and chopped

4 tbsp water

1 tbsp chopped onion, red pepper, chives

1/2 tsp salt

1/4 tsp black pepper, turmeric,

1 tsp baking powder

1 clove Garlic, grated

a pinch Allspice

Put the plantain in a blender with the water and blend until smooth. Add a touch more water if needed. It needs to be smooth but thick.

Scrape the plantain into a bowl and mix in all the other ingredients.

Deep fry in hot neutral flavoured oil (i.e. rapeseed or sunflower) until deep golden and crisp. Serve straight away.

I like to serve them with mashed up avocado mixed with lots of lime juice, salt, garlic & herbs and hot pepper sauce, of course!