From The Hideaway
Makes 4 servings
This classic dish, also known as Accra, is served at a number of restaurants on the island and is a favorite at The Hideaway.
10 ounces dried cod
1 onion, finely diced
1 garlic clove, minced
2 small chili peppers, minced
2 tablespoons freshly chopped chives
1-1/3 cups flour
2 packages (4-1/2 teaspoons) active dry yeast
2 tablespoons red wine vinegar
Corn oil for frying
Soak the cod for 24 hours, changing the water 2 to 3 times. Chop the cod and purée with the onion, garlic, chili pepper and chives.
Dilute the yeast in the vinegar and let it sit for 5 minutes. Add to the puréed cod mixture. Add the eggs and slowly add in the flour, 1/2 cup at a time until you achieve a thick paste.
Heat the corn oil to 160 degrees and dip 1 tablespoon of the cod mixture into the oil at a time and fry for 5 minutes, until golden brown.
The people, restaurants and recipes of St. Barthélemy
by Robert & Kara Brooks
Buckley Lane Press
Full-color photographs throughout
Recipe reprinted by permission.
This page created May 2004
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