Acras de Morue: Caribbean Cod Fritters

These spicy Cod Fritters are made widely throughout the West Indies. It is a popular cuisine that arose in this region of the African diaspora. They are particularly revered by the inhabitants of the Antilles, whether rich or poor. They are frequently sold by food vendors on popular streets and venues.

Ingredients:

• 1/2 pound salt cod fillets
• 1 cup flour
• salt
• 2 eggs
• 1 cup milk
• 2 onions
• 1 clove garlic
• 1 shallot
• pepper
• 4 sprigs parsley
• 1 pimento

Instructions:

1. The day before: Place the fillets of cod in a strainer placed in a pan. Place under a stream of running water to remove the salt. Leave it overnight.

2. On the following day, pour the flour and a pinch of salt in a bowl. Make a hole in the center and pour in the eggs and milk. You will obtain a batter which is slightly less fluid than an ordinary pancake batter.

3. Peel the onions, garlic and shallot and place them in 2-1/2 cups of water with salt and pepper. Bring to a boil. Add the fillets of cod. Simmer for 10 minutes. Drain and mince all the ingredients.

4. Chop the remaining onion and parsley. Cut the tomato into very small pieces. Put all the ingredients into the batter. Mix well.

5. Fry this mixture by the spoonful in very hot oil in a skillet. Once the fritters swell, drain carefully. Serve hot.

African Fufu Recipe Served with Stews, Soups and Sauces



Photo: Fufu served with stew and accompanied by various garnishes

FUFU (West Africa)

YAM PASTE BALLS

Fufu is enjoyed by many of the people of West Africa, including Ghana and Nigeria. Fufu is also made from cassava, cocoyam and plantain and is generally served with a soups, stews and sauces. To make your own yam fufu, following the following instructions.

Slice the yams crosswise into 1/2-inch-thick rounds and then peel each slice. Drop the peeled yam into a bowl of cold water to prevent it from discoloring.

Combine the yam, water and salt in a heavy 2- to 3-quart saucepan and bring to a boil over high heat. Reduce the heat to low. Tightly cover the pan and cook for 30 to 45 minutes, or until the yam is under enough to easily mashed with a fork.

Drain the yam slices in a large colander. Then puree the yams through a food mill set over a large,   heavy earthenware or metal bowl.

Using an up-and-down motion, pound the yam vigorously with a large pestle or the smooth side of a wooden kitchen mallet. After four or five strokes, dip the pestle or mallet into cold water to keep the yam moist as you pound and to prevent it from sticking to the pestle. Repeat about 10 minutes, or until the yam forms a compact but slightly sticky paste.

To shape the fufu into balls, fill a mixing bowl with cold water and set it beside a large, flat plate. Sprinkle a little water on the plate and moisten your hands lightly. Lift up about 1/4 cup of yam paste and roll it between your palms and across the plate until it is a smooth, firm ball. Moisten your hands and plate to keep yam balls from sticking.

Arrange the yam fufu balls attractively on a platter and serve at once, or cover them tightly with foil or plastic wrap and set them aside at room temperature for up to 2 hours before serving.

Traditional Ghanaian tutorial for preparing fufu:

 

Well, if you're thinking, what can I make with my fufu, below is a quick Ghanaian Stew Okra Soup. See also, our earlier blog Ghanaian Cuisine: West African Peanut Stew & Gari Foto.

INGREDIENTS: Okra, beef, crayfish, tomatoes, mushrooms, onions, pepper, maggi, stock fish, water