Tuesday, January 26, 2010

Accra In Your Face

We Tarts generally balance each other out. While Erin prefers to improvise, Danielle takes to a recipe like religion. We feel fortunate, though, to have a partnership based on mutual consideration and respect...and a lot of laughs. Like with all mergers, however, there comes a time when a Tart may peel off in a different direction, pursuing what she wants, despite the fact that her comrade made it clear that said 'direction' was not a good idea.

Par exemple, when the former Tart said, "Let's not make Accra. It's too hard." And the latter Tart said, "Okay." And then the latter Tart went ahead and made it anyway...Argggh!


The recipe was very vague, but after much trial and error we were semi-successful. The oil has to be very hot and the consictency of the batter should be on the thick side.

1 lb malanga (we used sweet potatoes)
1 cup black eyed peas (not dried; canned)
salt to taste
black pepper to taste
1 scallion
1 shallot or 1/2 onion
1 garlic clove
1/4 green pepper
1 scotch pepper
1 egg beaten
1 Tbsp flour (seriously wrong amount of flour)
1/2 tsp baking powder
2 cups oil

Grate the potato to make 2 cups. In a blender, mix beans, 1/2 cup water, salt, pepper, scallion, shallot, garlic, pepper and scotch pepper.

In a bowl, mix the malanga with the pea mixture. Mix in beaten egg. Mix the flour and baking powder until you get a nice consistency.

We threw everything in a Cuisinart. We found the dough did not stick together when fried, so we kept adding flour until we got it right.

Heat the oil on high heat. Drop in a tablespoon when oil is very hot.

Flip over only when the one side of fritter is very dark brown.

Drain on a paper towel.

Then serve these little devils.

So, as the last of the Accra made it's way from plate to mouth, the former Tart was forced to swallow her pride and admit to the latter, that she was right. Those damn Accra were the hit of the party. Double argggh!

Nothing like a glass of sweet humility to wash down a delicious Haitian fritter...

More recipes from our Haitian meal to come.
To help feed the people of Haiti, please donate to http://www.wfp.org/


  1. Love the site!!! making me extremely hungry and also wanting a better kitchen to cook in..give big love to Ham for me!!! Great pics and fun to read about the adventures...


  2. Man that looks tasty, but recipes like this intimidate me. Words like malanga? And what the heck is a scotch pepper? It's bad enough that I don't happen to have this stuff in my kitchen, but I also have no idea what to look for in the store. And does my store even stock a pepper I've never heard of? See, this is why I cook the same 10 meals over and over. Sigh...

  3. Well, that's what we're for. To try stuff, fail, then tell you how to avoid the pitfalls. We didn't know what a lot of the recipes/ingredients were either, but then we just asked our dear friend "Google." From what we gathered a scotch pepper is a really hot pepper used quite often in the Caribbean. The closest thing to it that we could find was a habanero which your store should have. And malanga? A kind of root vegetable, similar to taro root. I literally Googled 'alternative for malanga' and someone said sweet potato so that's what we used. I think the SP was less starchy which was why we had to add more flour. We love to discover new things, so if you ever have a question, email us and we'll research it for you. If this is all too much, read some of our older posts to find simpler recipes and increase your repertoire to 11 recipes. One recipe at a time:)