Results 1 to 9 of 9
Like Tree1Likes
  • 1 Post By ladyrastafari

Thread: accra(de morue) accarajé or akarajé, akara similarities between african, caribbean

  1. #1
    Registered User lalia is offline
    Join Date
    Aug 2006
    Location
    paris
    Posts
    237
    Credits
    32,901

    accra(de morue) accarajé or akarajé, akara similarities between african, caribbean

    akarjé in Brazil
    akara in nigeria
    accra in caribbean


    Akara (as it is known in southwest and southeast Nigeria) was a recipe taken to Brazil by the slaves from the West African coast. It is called "akara" by the Igbo people of south-eastern Nigeria and in the Yorubaland of south-western Nigeria, "kosai" by the Hausa people of Nigeria or "koose" in Ghana and is a popular breakfast dish, eaten with millet or corn porridge.

    Today in Bahia, Brazil, most street vendors who serve acaraje are women, easily recognizable by their all-white cotton dresses and headscarves and caps. The image of these women, often simply called "Baianas", frequently appears in artwork from the region of Bahia. Acaraje, however, is typically available outside of the state of Bahia as well, including the markets of Rio de Janeiro.



    Acarajé
    it's a dish made from peeled black-eyed peas formed into a ball and then deep-fried in dendê (palm oil). It is found in Nigerian and Brazilian cuisine. The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador, often as street food, and is also found in most parts of Nigeria, Ghana and the Republic of Benin.

    akara
    It is served split in half and then stuffed with vatapá and caruru – spicy pastes made from shrimp, ground cashews, palm oil and other ingredients. The most common way of eating acarajé is splitting it in half, pouring vatapá and/or caruru, a salad made out of green and red tomatoes, fried shrimps and home made hot sauce. A vegetarian version is typically served with hot peppers and green tomatoes. In Nigeria, it is commonly eaten for breakfast with gruel made from millet or corn.


    accra
    the word comes from the Ewe language, spoken in Ghana, which is called the capital Accra, but it would most likely derived from the Bambara, Malinke language belonging to the group, in which donut is called "akara

  2. #2
    Registered User lalia is offline
    Join Date
    Aug 2006
    Location
    paris
    Posts
    237
    Credits
    32,901
    akara

    he very recipe i will posting on my blog is call Akara. It is a delicious meal that is made from black-eye beans.

    Akara's are traditionally fried in palm oil but you can use half palm oil and half vegetable oil or replace it all together with vegetable oil. If you don't wish to remove the skins from the black eye beans simply puree them in a food processor thoroughly.

    4-6 Portions

    Preparation Time: 15 minutes plus 6-8 hours soaking of the beans
    Cooking Time: 10 minutes


    What you need.

    * 250g black-eye beans
    * 1 red chilli, finely chopped
    * 1 onion small onion, chopped
    * 150ml water
    * maldon salt
    * palm oil or vegetable oil for deep frying

    Method:
    Akara





    1. Preparation: Pick over the black eye beans removing any bad ones. Soak the beans overnight in cold water.or for 5 mins
    2. Rub the beans between the palms of your hands to remove the skins from the beans. Pour water over the beans rinse to,remove the skin and drain the beans thoroughly.
    3. Place the beans with the chilies pepper and onions in a food processor and blend them to a, smooth paste. put the mixture into a bowl and add salt, spices and a little water to make it light gradually stir with a wooden spoon until you have a thick paste.
    4. Heat the oil till smoke appears in a large saucepan.
    5. Deep fry a tablespoon of the mixture at a time turn frequently on each side until they are golden brown. Drain the oil from the akara and serve with hot sauce or salt, as a snack, an appetizer, or a side dish.
    Posted by Naija Sense at 11:07 AM

  3. #3
    Registered User lalia is offline
    Join Date
    Aug 2006
    Location
    paris
    Posts
    237
    Credits
    32,901

    akarajé or acarajé







    1 onion
    1 cup small shrimp, fresh or frozen, shelled and de-veined
    2 tablespoons palm oil or olive oil
    For the Fritters:
    2 cans black-eyed peas
    1 clove of garlic
    1 onion
    1 red chili pepper
    Salt and pepper to taste
    Palm oil and/or vegetable oil for frying

    Preparation:

    Make filling: Slice onion very thinly. Spread onions out on a skillet with the olive oil or palm oil, and cook on low heat until they are golden brown (about 15 minutes). Add shrimp and sauté until shrimp are pink. Remove from heat and season with salt and pepper to taste. Set aside.

    Make the fritters: Thoroughly drain the black-eyed peas and place them in the food processor. Roughly chop the onion and garlic, and add it to the peas.

    Clean the pepper of seeds and add to the processor.

    Process mixture just until well-blended. Season with salt and pepper to taste.

    Add flour by the tablespoon, until mixture is stiff enough to hold a shape. Divide into 15 pieces, and form into balls or ovals.

    Heat 2 inches palm oil and/or vegetable oil in a pot on medium high heat. Fry several fritters at a time until browned, turning once, about 5 minutes. Drain fritters on a cookie sheet lined with paper towels. Fritters can be kept warm in a 200 degree oven.

    Split fritters and fill with a spoonful of the onion and shrimp mixture. Serve warm

  4. #4
    Registered User lalia is offline
    Join Date
    Aug 2006
    Location
    paris
    Posts
    237
    Credits
    32,901
    accra or accra de morue




    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.

  5. #5
    Registered User lalia is offline
    Join Date
    Aug 2006
    Location
    paris
    Posts
    237
    Credits
    32,901
    stamp and go Jamaica



    gredients

    1/2 lb of Saltfish
    1 onion
    1 scotch bonnet or Habanero pepper
    1 clove garlic
    2 cups flour
    kosher salt and fresh cracked black pepper to taste
    2 cups water
    oil for frying

    Method

    Soak the Salt fish in water for one hour, changing the water 4 times.
    Chop the garlic, pepper and onion into a small dice.
    Flake the fish into small pieces after it has finished soaking.
    Sift flour through a wire mesh strainer into a bowl.
    Stir in the onion, garlic, chilie. Season with salt and pepper.
    Stir in the flaked fish.
    Slowly stir in the water, stop adding the water when the mixture has slightly sticky.
    Fill a frying pan with about 1/2 inch of oil and bring up to frying temperature.
    Spoon fritters into the pan. About 1 heaping tbs.
    Fry using medium heat for about 10 minutes or until golden brown. Turn over then fry the other side for about 5 minutes.
    Adjust the heat as necessary to avoid browning too quickly.
    Repeat until all the fritters are cooked. Drain on paper towels.
    Serve.

  6. #6
    Notchilous ladyrastafari's Avatar ladyrastafari is offline
    Join Date
    Sep 2009
    Location
    Maison de L'Amitie, Palm Beach
    Posts
    46,039
    Credits
    181,803,372
    that accra in the last pic look like phulourie lol
    agroDOLCE likes this.
    Never waste your time trying to explain who you are to people who are committed to misunderstanding you.

    Velvet Glove. Iron Fist

    mi style still sharp .....u a A-Minor and dem a B-Flat

  7. #7
    sharkie
    Guest
    yummmmmm

  8. #8
    Cervical Cancer MÉCHANT LOUP's Avatar MÉCHANT LOUP is offline
    Join Date
    Mar 2004
    Location
    Black Forest.......
    Posts
    36,268
    Credits
    17,433,584
    Quote Originally Posted by ladyrastafari View Post
    that accra in the last pic look like phulourie lol

    .....lol, you eh de only one thinkin' that!
    Girly boy why do you get such a kick out of dissing women? - Namey Namey

    You don't act proper, you just act angry. You act like a angry racist white new york cop.-Namey Namey


    Everyone knows MÉCHANT LOUP is a jackass, but a pedophile? - Namey Namey

    MÉCHANT LOUP like women? The only thing MÉCHANT LOUP like more than hearing that a blackman was gunned down by cops, is a hairy man ass. - Namey Namey


    MÉCHANT LOUP a battyman. - Namey Namey

  9. #9
    Cervical Cancer MÉCHANT LOUP's Avatar MÉCHANT LOUP is offline
    Join Date
    Mar 2004
    Location
    Black Forest.......
    Posts
    36,268
    Credits
    17,433,584
    I have to give it up to the Bajans, they make the best fish cakes.
    Girly boy why do you get such a kick out of dissing women? - Namey Namey

    You don't act proper, you just act angry. You act like a angry racist white new york cop.-Namey Namey


    Everyone knows MÉCHANT LOUP is a jackass, but a pedophile? - Namey Namey

    MÉCHANT LOUP like women? The only thing MÉCHANT LOUP like more than hearing that a blackman was gunned down by cops, is a hairy man ass. - Namey Namey


    MÉCHANT LOUP a battyman. - Namey Namey

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •