Ingredients
- 1 lb 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
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Peel all Malangas and cut pieces into smaller 2.5cm (1″) cubes.
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Add to food processor.
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Add all ingredients also to food processor with the exception of oils.
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Blend all ingredients to a smooth mixture including olive oil if BAKING ONLY.
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Put mixture in a bowl, cover and let marinate in the refrigerator for 30 minutes or longer.
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Blend all ingredients to a smooth mixture.
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Remove and add to a bowl without olive oil if FRYING ONLY.
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Cover and let marinate in the refrigerator for 30 minutes or longer.
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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.
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If baking – When ready, butter 2 – 3 ramekins.
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Fill ramekins with Accra mixture, do with butter and bake at 190°C / 375°F / Gas Mark 5 for 30 to 35 minutes.
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You may change the temperature of the oven to broil for the top to crisp, but no more than 5 minutes. Serve hot.
Recipe courtesy of: Caribbeangreenliving.com.