Haitian Accra/Akra is a delicious and easy-to-make snack perfect for any occasion. It is made with a simple batter of grated malanga, eggs, and spices and then fried until golden brown. Accra/Akra is often served with a dipping sauce, such as pikliz, or hot sauce. My favorite way to serve it is with NouBess Hot and Spicy Sauce.
Accra/Akra is a traditional Haitian dish believed to have originated in Africa. It is thought to have been brought to Haiti by enslaved Africans who brought their culinary traditions. Accra/Akra is now a popular snack and appetizer in Haiti, becoming increasingly popular in other parts of the world.
Haitian Accra or Akra is an appetizer favorite of many natives. This appetizer or side dish is straightforward, but unfortunately, one can’t do enough to please a crowd of people, whether small or large. It is often served as part of “fritaille,” a variety of fritters, or alone as a snack.
Recipe variations for Haitian Accras or Haitian Akra
There are many recipe variations for Haitian Accra. Almost everyone you ask will tell you you must have black-eyed peas, flour, and an egg. I am not a fan of black-eyed peas, nor do I like to add flour to my Accra mixture. Flour and egg are used in cooking and baking as binding elements, but why do we always mix flour with this starchy root vegetable?
I understand that flour and egg are used in cooking and baking as binding elements, but why do we always mix flour with this root vegetable that is already starchy?
Don’t get me wrong; I will eat it if it contains all the ingredients. It is just something that you have to eat when offered to you. Your stomach or mouth will not allow you to say no unless you are allergic to Malanga or Yautia.
What is malanga?
Malanga, also called yautia, is a root vegetable cultivated in several tropical regions, Haiti being one of them. Haitian people eat Malanga broiled, fried, or roasted. Depending on their cooking, it is always an excellent substitute for potatoes, a ubiquitous root vegetable.
The ingredients for the recipe
- Malanga or yautia
- Garlic cloves
- Thyme leaves only
- Green peppers
- Ground black pepper
- 1 teaspoon salt plus more to taste
- Scotch bonnet pepper or Habanero
- All-purpose flour
- Olive oil
- Vegetable oil
A surprise culinary adventure
So one day, while surfing the net, I stumbled on an Accra recipe from “HaitianCulture.com.” I was glad it did not require flour, egg, or black-eyed peas. It did not take me long to try the recipe at all.
When I made the Accra, I used a food processor instead of grating the Malangas. I was pleased with the taste and mainly the texture. It was crispy and light. The only downside is that you must eat the fritters immediately; otherwise, they will become soggy.
The next time I made it, I did not add the chicken bouillon but added a fresh spice mixture and added salt gradually until it was perfectly seasoned. So after adding my twist, I started thinking about other ways to make the fritters. I thought about BAKING! Yes, I did! I figured I would cut down on the oil to make it healthier.
So after adding my twist, I started thinking about other ways to make the fritters. I thought about BAKING! Yes, I did! I figured I would cut down on the oil to make it healthier.
Being a bit adventurous
The first time I baked it, the Accra lacked moisture. The second time I made it, I added extra virgin olive oil to the mixture and dots of butter before putting it in the oven. It passed the test! When baked, the Accra has mashed potatoes consistency except being a bit grainier than smooth. Because the Accra was mixed with fresh spices, it had a good kick.
When baked, the Accra has mashed potatoes consistency except being a bit grainier than smooth. Because the Accra was mixed with fresh spices, it had a good kick to it.
Some may wonder why the accras bake when they’re always fried. Think of it as an original side dish and no oily mess to clean. Add all the ingredients in a food processor, butter, or spray a couple of ramekins and bake in an oven at 375 degrees Fahrenheit for 25 to 30 minutes, and you are done.
For a spicier taste, or if you want to feel like you are in the Caribbean, dip your Accra in any of Noubess hot and spicy sauces.
Haitian Accras are also best served with Pikliz.
Enjoy Haitian Accra fried the original way and baked – my way!
- 1 lb malanga cut into 2.5cm (1″ pieces)
- 2 scallions chopped
- 2 cloves garlic
- 2 tablespoons parsley chopped
- 1 teaspoon thyme leaves only
- 2 tablespoons green peppers chopped
- ¼ teaspoon ground black pepper
- 1 teaspoon salt plus more to taste
- ½ tablespoon scotch bonnet pepper or Habanero. Chopped, seeds and membrane removed
- 1 – 2 tablespoons all purpose flour
- 1 tablespoon olive oil if baking
- 2 cups vegetable oil if frying only
- Peel all Malangas and cut pieces into smaller 2.5cm (1″) cubes.
- Add to food processor.
- Add all ingredients also to food processor with the exception of oils.
- Blend all ingredients to a smooth mixture including olive oil if BAKING ONLY.
- Put mixture in a bowl, cover and let marinate in the refrigerator for 30 minutes or longer.
- Blend all ingredients to a smooth mixture.
- Remove and add to a bowl without olive oil if FRYING ONLY.
- Cover and let marinate in the refrigerator for 30 minutes or longer.
- Remove mixture from refrigerator and let stand at room temperature. If frying mix with flour and with 2 dinner spoons shape the accra and fry golden brown in hot oil. Serve hot.
- If baking – When ready, butter 2 – 3 ramekins.
- Fill ramekins with Accra mixture, do with butter and bake at 190°C / 375°F / Gas Mark 5 for 30 to 35 minutes.
- You may change the temperature of the oven to broil for the top to crisp, but no more than 5 minutes. Serve hot.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.