The Accra is a “fritay” (fritter) made with malanga that is crispy on the outside and soft on the inside. When seasoned just right, it is a pleasure for the mouth. A pleasure that is easy and quick to prepare.
In Haiti, you will find fritters in different “fritays” merchants, while in the countries of the diaspora, they are often cooked for Christian celebrations such as communions or confirmations.
What is the malanga:
The malanga is a root with a robust skin, but when stripped, its delicacy is revealed. The colour of its flesh is a soft pinkish, but it is not rare to find yellowish or beige as well.
Note that the malanga is not a uniform root, but whether it’s long, short, curved or straight, its taste doesn’t change.
When freshly grated malanga has a somewhat slippery texture, but once cooked, it is distinguished by its unique taste.
If you want to add to your malanga accra some cod, pickled herring, shrimp, pollock or other, simply add approximately 250 grams to the recipe below.
For my vegetarian friends, feel at ease to add vegetables of your choice such as crushed beans, pumpkin and others.
Best time to eat PS POUR MANGER L’ACCRA MALANGA
I remember, during my last stay in Haiti, shortly after sunset, I was very happy to walk in the small town of Gros-Mornes to find my favorite fritays merchants.
As always, I found my fritters and my other “fritays” and of course, my pikliz.
But what are exactly “fritays”?
In Haiti, what we call fritay are fried dishes such as:
The fried plantain (banane pezé), the accra, the marinade, the griot, fried chicken and other fried foods. The whole course is accompanied by pikliz.
To expand their product range and to offer more choices to their customers, fritays merchants also often sell beef tasso or goat, substituting for griot.
- 383 grams of Malanga (3-4 roots)
- 1-2 finely chopped chili pepper (scotch bonnet)
- 1 teaspoon of marinade(epis)
- 2 French shallots
- 1 small onion
- 1 teaspoon of mashed garlic
- 1 Maggi cube (optional)
- 1 egg (optional)
- 2 tablespoons of flour
- ½ teaspoon of baking soda
- 3 finely chopped parsley heads
- ¼ teaspoon of fresh thyme
- ½ teaspoon of salt
- pepper to taste
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- Start by peeling the malanga.
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- Once the skin removed, grate the malanga with the thin surface of your grater. In a large bowl, combine all the remaining ingredients and mix well.
- Set the mixture aside for approximately 1 hour (optional)
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- In a skillet, fill cooking oil almost enough to submerge the fritters. Using a spoon, craft elongated shaped bowls with the mixture and gently pushed them in the hot oil.
- When golden on a side, flip them and finish cooking the other side of the accra.
- When the accra is golden brown, remove and place in a dish with paper towels to absorb the excess of oil.
- Serve hot with pikliz.
An oil that is too hot will cook the outside of your accra quickly without letting the interior finish cooking.
The ideal oil temperature should be about 350 degrees.