Accras recipe

[JOH]

These fritters, of West African origin, are popular throughout the West Indies and are called "Stamp-and-Go" in Jamaica. In Africa they were usually made with black-eyed pea flour, but these days wheat flour is used.

Yield: About 24 accras

Ingredients:

* 1 teaspoon active yeast
* ¼ cup water
* ½ teaspoon sugar
* 1 cup sifted flour
* 1 teaspoon baking powder
* ½ teaspoon freshly ground black pepper
* ½ cup milk
* ½ pound salt cod, soaked in cold water for ½ hour, rinsed 3 times, and shredded (or substitute any cooked, flaky white fish)
* 1 medium onion, minced
* 2 seasoning peppers (or substitute Yellow Wax Hots), seeds and stems removed, minced
* ½ Congo pepper (Habanero), seeds and stem removed, minced
* ½ cup minced green onions
* 1 teaspoon minced fresh thyme (or substitute 2 teaspoons dried thyme)
* 1 egg, beaten
* vegetable oil for frying

Method:
Add the yeast to the water, add the sugar, stir, and let sit for 10 minutes.
Blend together the flour, baking powder, and black pepper. Add the yeast mixture and the milk and beat with a whisk to make a smooth batter. Add the salt cod and continue to beat briskly. Add the remaining ingredients except the oil and again beat briskly. Allow the mixture to sit at room temperature for at least an hour and preferably 2.
Heat the oil and drop the batter a tablespoon at a time into it. Fry until golden brown, remove, and drain on paper towels. Serve hot.