FOOD
ACCRA (FISH CAKES)
Method 1.
To remove excess salt from the saltfish, either a) place in water and heat; as it comes to the boil, drain and refresh fish in cold water OR b) pour boiling water over the fish, drain, and repeat.
2. Using fingers, shred the fish into small pieces into a mixing bowl.
Ingredients 500g boneless salt fish 500g onions, finely chopped 1 tsp coarsely ground black pepper ½ bunch of fresh thyme, finely chopped (without stalks) 2 large Scotch Bonnet peppers, finely chopped 250g plain flour 250g self-raising flour 1 litre cooking oil
3. Add the chopped onions, thyme and peppers, and mix well. 4. Mix together the two types of flour. Gradually add the flour and water into the fish mixture until a batter is achieved. 5.
In a deep frying pan or Dutch Pot, heat the oil until it begins to sizzle; test the temperature by dropping in a little batter. Immerse a teaspoon into the hot oil, then use it to take some of the batter onto the tip and drop into the oil.
6.
Continue dropping batter into the oil in this way, until the pan is full. Fry until golden brown, then remove from pan with a slotted spoon and place on paper towel to absorb the excess oil. Enjoy!
7. Serve with a crisp green salad. 46 SN OCT 2020
