YIELD: 10-12


  • 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


  1. 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.
  2. 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.
  3. Combine flour, baking powder, yeast and sugar in a bowl. Mix well to ensure all ingredients are fully incorporated. 
  4. Add the saltfish/seasoning to the flour mixture. Mix well to ensure even distribution of the saltfish/seasonings throughout the dry ingredients.
  5. 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. 
  6. Cover and set aside for 30 mins – 1 hour (approx.) depending on the temperature of the surroundings. 
  7. Using an ice cream scoop, scoop batter into the oil. Do not overcrowd the pot.
  8. Fry for 3-5 minutes or until golden brown. Turn the accras occasionally. 
  9. 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. 

Check out the video here:


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