How to make Haitian Accra, an updated version

I feel like having Accra! Haitian Accra is an appetizer that is a favorite of many natives. This appetizer or side dish is straightforward to make, but unfortunately, one can’t do enough to please a crowd of people whether small or large. It is usually served as part of “

It is often served as part of “fritaille” which is a variety of fritters, or alone as a snack.

There are many recipe variations for Haitian Accras. Almost everyone you ask will tell you that you need to have black-eyed peas, flour, and egg. I am not a fan of black-eyed peas and 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 need to mix flour with this root vegetable that is already starchy?

I understand that flour and egg are used in cooking and baking as binding elements, but why do we always need to mix flour with this root vegetable that is already starchy.

Don’t get me wrong, and I will eat it whether it contains all the ingredients or not. 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.

Malanga, also called yautia, is a root vegetable that is cultivated in several tropical regions, Haiti being one of them. Haitian people eat Malanga broiled, fried or roasted. Depending on what they are cooking, it is always a great substitute for potatoes which is a ubiquitous root vegetable.

So one day while surfing the net, I stumbled on an Accra recipe from “HaitianCulture.com.” I was glad to see that it did not require flour, egg and 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 mostly the texture. It was crispy and light. The only downside to this is, you have to eat the fritters right away otherwise, they will become soggy.

When I made the Accra, I used a food processor instead of grating the Malangas. I was pleased with the taste and mostly the texture. It was crispy and light. The only downside to this is, you have to eat the fritters right away otherwise, they will become soggy.

Haitian Accra

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 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 make it healthier.

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 in the oven. It passed the test! When baked, the Accra has a consistency of mashed potatoes except being a little bit grainier than smooth. Because the Accra was mixed with fresh spices, it had a good kick to it.

When baked, the Accra has a consistency of mashed potatoes except being a little bit grainier than smooth. Because the Accra was mixed with fresh spices, it had a good kick to it.

Baked Accra

I know some of you 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. Just add all the ingredients in a food processor, butter or spray a couple of ramekins and bake in an oven at 375 Degree Fahrenheit for 25 to 30 minutes and you are done.

For a spicier taste, or if you really want to feel as if you are in the Caribbean, dip your accra in any my spicy condiments.

Enjoy Haitian Accra fried, the original way and baked – my way!

Gemma

Print Recipe

Haitian Accra

Haitian Accra made with malanga/yautia mixed with spices and fried in hot oil or bake. The perfect appetizer Use Gemma's Gourmet Hot Sauce as your dipping sauce.

Prep Time30 mins

Cook Time40 mins

Total Time1 hr 10 mins

Course: Haitian

Cuisine: Caribbean

Servings: 6 -8

Author: Gemma

Ingredients

• 1 pound 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

Instructions

• 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.