- 1 cup all purpose flour
- 1/4 – 1/2 lb saltfish
- 1 tsp baking powder
- 1/2 tsp yeast
- 1/4 tsp sugar
- 1 pimento
- 2 cloves garlic
- 1 small onion
- 2 tbsp chopped chive
- 2-3 chadon beni (culantro) leaves
- 2 tbsp chopped celery
- 1/4 – 1/2 cup warm water
- Boil saltfish for 10-15 minutes (approx.) to remove any excess salt. The time can vary depending on the type of saltfish. You can taste a piece after roughly 10 minutes of boiling and adjust the length of time accordingly.
- Once boiled, remove saltfish from the water and add to a food processor along with the pimento, chadon beni, chive, garlic, onion and celery. Pulse a few times until the ingredients are all chopped into small pieces.
- Combine flour, baking powder, yeast and sugar in a bowl. Mix well to ensure all ingredients are fully incorporated.
- Add the saltfish/seasoning to the flour mixture. Mix well to ensure even distribution of the saltfish/seasonings throughout the dry ingredients.
- Add water and mix until a thick batter is formed. Batter should not be too thick to form a dough and it should not be too runny.
- Cover and set aside for 30 mins – 1 hour (approx.) depending on the temperature of the surroundings.
- Using an ice cream scoop, scoop batter into the oil. Do not overcrowd the pot.
- Fry for 3-5 minutes or until golden brown. Turn the accras occasionally.
- Enjoy your accra with some homemade chutney.
- Do not let the oil get too hot as it can cause the accra to cook faster on the outside that the inside.
- Add any fresh herbs you like and in any quantity.
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