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Malanga Fritters (Accra)

Ingredients:

4 medium malangas (white yautia)

1/4 green and red bell peppers chopped

1 tspn salt to taste

1 tspn black pepper to taste

1 scallion chopped

1 shallot or 1/2 onion chopped

2 garlic cloves crushed

1 seeded Scotch Bonnet pepper chopped

1 tablespoon chopped parsley

1/4 tspn baking powder

2 cups oil

One of the oldest underground root crops in the world, malanga (yautia) is very popular in Haiti. It was first cultivated in tropical America, and spread to Africa in the mid 1800s. The very confusing root vegetable resembles a yam, also known as tannia, malanga amarilla, yautia amarilla, cocoyam in Cuba and Puerto Rico (Xanthosoma  Species). Accras are usually mixed with soft black-eyed peas, but if you don't have them, the malanga fritters are going to taste exceptionally good. They are served at communions, weddings, etc...

Instructions:

1. Peel and grate malangas in small bowl. Pound or blend scallion, garlic clove, hot

    pepper to obtain a pulpy consistency. Chop onion or shallot, bell peppers, and parsley.

 

2. Add chopped and ground spices to grated malangas. Put all other ingredients to taste,

    such as salt, black pepper, baking powder and combine entire mixture thoroughly.

 

3. In frying pan heat oil on medium heat. Take sample of mixture with knife, then fry as

    many as you can.

 

4. Once fritters get golden brown, turn other side and let fry.

 

5. When completed, drain on paper towel and serve hot.

u Specialties of deep fried food lovers, accras are served hot, as appetizers with watercress or pikliz.

 

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