My alter ego has not been very well at all over that past few months since his enforced hospital stay. Fear not he’s a tough old codger and is battling through the trials and tribulations of his stoically. He is also very lucky to have me, your friendly Klutz in the Kitchen who is now completely tired of chicken, I mean just how often can one make chicken soup. I’m tired of eating or should I say drinking the brothy stuff and don’t want to see another chicken in a pot again for a looooogn time.
It’s also Fritters Day today and I’m partial to Pumpkin Fritters but really hate making them, nuff said, but these little tasty morsels find themselves mage in may different ways and styles
Fritters are fruits or vegetables or small cakes that are fried in batter. Try your hand at preparing some today, Fritters Day.
Here’s a tasty recipe from Benin the Klutz has found, known as; Akkra Funfun
1½ cups dried white beans
¼ cup water
2 teaspoons salt oil for deep-fat frying (a mixture of two parts peanut oil to one part palm oil gives an authentic taste)
2 tablespoons finely chopped onions salt, to taste cayenne pepper, to taste
Wash and soak the beans and cook them according to directions on the package. Drain them well and place in a blender with the water and salt. Blend until they form a thick, doughlike paste. (Add more water if necessary.)
Heat the oil to 350 to 375 degrees F in a deep, heavy saucepan or a deep-fat fryer.
Fold the chopped onion, salt, and cayenne pepper into the bean paste. Drop the mixture into the oil 1 tablespoon at a time and fry until golden brown, drain the fritters on paper towels and serve while hot.
Coarsely chopped hot Guinea pepper-type chills or finely chopped okra may also be added to the mixture.
The Yoruba people of South Western Nigeria and South Eastern Benin are notorious snackers. They are also legendary merchants. Markets and snacking come together perfectly, as one offers ample opportunity for the other. One of the classic dishes of Yoruba cooking is Akkra. A fritter made from either black-eyed peas or white beans, this dish has crossed the Atlantic to be found in many different guises. In Brazil the Akkra has been transformed into Acaraji – a black-eyed pea fritter that is not only Bahias quintessential finger food but also the ritual offering made to Yansan, the goddess of tempests in the Candomble religion. In the French Antilles, Akkra becomes Accras de Morue, made from salted codfish that has been fried in a batter. There, these fritters are the traditional starter for any Creole meal and a perfect accompaniment for the Ti-Punch that is the areas traditional cocktail. In Barbados, the African waste-not-want-not theory of cooking comes together with Akkra to produce Pumpkin Accra, yet another twist on this traditional snack.
Recipe Source: Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking / Jessica B. Harris