Akkra - Beany fritters

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Country of origin: Benin. However, as with many African recipes, there are versions in the Caribbean as well. Variations are noted in Brazil (Acaraji), French Antilles (Martinique and Guadeloupe), French Guiana (Accras de Moru), and Jamaica.

White beans and onions as a hot spicy fritter.

Ingredients

200 gm dry weight
haricot or other beans
1 smallish
onion
1
clove garlic
5 ml
cayenne pepper
10 ml
salt
1
FAIRTRADE lemon

Method

Preparation

Soak the beans overnight in cold water.

Skin and chop the onions.

Skin and crush the garlic.

Juice the lemon.

Cooking

Drain the soaked beans and put them in a pan with 400 ml cold water and a couple of pinches of salt. Bring to the boil, and then simmer uncovered for about 45 minutes or until the beans are tender. The liquid should be well reduced.

Put the beans and the cooking juice into a blender with the lemon juice, onions and garlic, and cayenne pepper. Puree until you have a nice thick paste.

Using one (tablespoon) spoonful at a time, fry the fritters until golden brown. (Either deepfat fry in oil, or non-stick and turn over).

To serve

Keep the fritters warm on a baking tray and serve as a starter or as a hot snack.

Variation

Fresh chilli peppers can be chopped and used in place of the cayenne.