YIELD: 10-12

INGREDIENTS:

• 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

DIRECTIONS:

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.

NOTE:

• 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:

https://youtu.be/b2ZD9ZIGthM