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AKKRA

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These bean fritters originated in Western Africa, but with the slave trade they spread to the Caribbean and Brazil. Crispy on the outside and creamy in the middle, they are variously known as akraacraaccraacrat and acarajé.

Makes 25 to 30 fritters

INGREDIENTS

  • Black-eyed peas, soaked overnight — 1 pound
  • Onion, chopped — 1
  • Water — 1/4 to 1/2 cup
  • Hot pepper sauce — 1 or 2 tablespoons
  • Salt and pepper — to taste
  • Oil for deep frying (see notes and variations)

METHOD

  1. Place the beans in a large bowl and add water to cover. Rub the beans back and forth with your hands to remove their skins. The skins will rise to the surface and can then be skimmed off. Drain the beans.
  2. Place the beans and the chopped onion in a food processor. Process to a puree, adding just enough water to form a thick paste. Season with hot sauce, salt and pepper.
  3. Heat about 1 inch of oil in a sauté pan over medium-high flame until it shimmers. Or use a deep fryer and heat the oil to 365 to 375ºF. Drop spoonsful of the batter into the hot oil, turning until they brown on all sides. Remove to a paper towel-lined plate hold warm until all the batter has been used up. Serve immediately with hot pepper sauce.

AKKRA NOTES AND VARIATIONS

  • Akkra are traditionally fried in red palm, or dendê, oil, but peanut or any vegetable oil will do if you can’t find palm oil.
  • Add minced chile pepper to the bean puree for a little added heat.
  • Dried shrimp is sometimes added to the batter. Use about 1/4 cup dried, ground shrimp to the above recipe. Or press a whole dried shrimp into each ball of batter before frying.
  • Some recipes call for the onion to be minced and sautéed before it is stirred into the bean puree. The onion can also be eliminated if you like.
  • A little beaten egg or breadcrumbs can be stirred into the batter to keep it from falling apart in the oil as it fries.
  • In Brazil, these fritters, called acarajé, are popular street food. They split in half, stuffed with tasty sauces or stews and served like a sandwich.
  • A similar fritter, also called akkra or accrat, is made in many Caribbean islands. But these are made with ground malanga root or a yeast flour batter instead of pureed black-eyed peas. Cooked, flaked salt cod is usually stirred into the batter.

Source : www.whats4eats.com

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Meal

Jollof Rice

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Ingredients :

One and a quarter cups of white rice ·

One pound boneless and skinless chicken breast ·

Three cups of chicken soup ·

*One medium sized onion, chopped ·

Two teaspoons of vegetable oil ·

6-ounce of tomato paste

Procedure :

1. In saucepan fry rice and the onion in oil, cover until onion turns translucent.

2. Cut the chicken into small cubes and add to the mixture

3. Add the tomato paste and then chicken soup in succession, simmer the mixture.

4. Cover pan and decrease the heat to low.

5. Cook in low heat until rice is tender, the liquid has been absorbed, and the chicken is fully cooked, about 25 minutes The dish serves 8 people.

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Meal

Afritada Manok

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INGREDIENTS

  • Oil — 3 tablespoons
  • Chicken, cut into pieces — 2 1/2 pounds
  • Onion, chopped — 1
  • Bell peppers, chopped — 2
  • Garlic, minced — 2 to 3 cloves
  • Tomato sauce — 1 cup
  • Chicken stock — 2 cups
  • Fish sauce (patis) or soy sauce — 2 tablespoons
  • Boiling potatoes, peeled and cut into large chunks — 1 pound
  • Salt and pepper — to taste

METHOD

  1. Heat the oil over medium-high flame in a large pot or Dutch oven. Add the chicken, a few pieces at a time and brown on all sides. Remove the chicken to a plate and set aside.
  2. Add the onion and bell peppers and saute, stirring often, until cooked through but still crispy, 3 to 4 minutes. Stir in the garlic and saute for another 1 or 2 minutes. Stir in the tomato sauce and cook to reduce its volume a little, 2 to 3 minutes.
  3. Stir in the remaining ingredients along with the reserved chicken. Bring to a boil, then reduce heat to medium-low, cover and simmer for 25 to 30 minutes, or until the chicken and potatoes are both cooked through.
  4. Adjust seasoning and serve over steamed white rice.
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Meal

Kedjenou recipe

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INGREDIENTS

  • Chicken, cut into serving pieces — 2 to 3 pounds
  • Eggplant, peeled and cubed — 1 large
  • Tomatoes, seeded and chopped — 2 or 3
  • Onions, thinly sliced — 2
  • Hot chile peppers, chopped — 2 or 3
  • Garlic, minced — 2 or 3 cloves
  • Ginger, minced — 1 tablespoon
  • Thyme — 1 teaspoon
  • Bay leaf — 1
  • Salt and pepper — to season

METHOD

  1. Preheat oven to 325°F. Add all the ingredients to a large oven-proof pot with a tight-fitting lid. Cover the pot with one or two layers of aluminum foil and place the lid on top of the foil.
  2. Place the pot in the oven and bake for 2 to 3 hours. Remove the pot from the oven occasionally and shake it to keep the chicken from sticking.
  3. Remove the pot from the oven. Let it rest for about 10 minutes. Serve hot with couscous, attiéké (see note), rice or boiled yams.
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