Accra Bean
There is so much to choose from when it comes to Cameroonian snacks. Among these varieties, Accra Beans holds its position as one of the unadulterated Cameroonian snacks with a recipe that has a deep connection to the African diaspora and their culinary cultural heritage.
Though the origin of the Accra Beans recipe is hard to trace to a particular African country, history records that through the Colombian exchange and African slave trade, slaves who migrated from Africa across the Atlantic Ocean into the Americas did not only arrive as a physical beings. They brought along with them culinary knowledge, spices, recipes, and cooking techniques. Cooking African food soon became deeply infused with the social and cultural meanings in its newfound home in the Americas.
Cooking African food was rooted in African traditions with an intrinsic role in creating and preserving recipes for continuity. The continuation of the Accra Beans recipe that has become a signature popular street food in most South American countries is no exception.
From Cameroon and other West African countries to the rest of the world, Accra Beans hold a deep loving position in the hearts of many Cameroonians and people from all parts of the world with African heritage. Accra Beans is crunchy on the outside and fluffy inside. Its savory taste from an onion and pepper base creates a perfect blend on the palate. It is our hope that this snack will one day be recognized on the UNESCO's list of intangible cultural heritage in the world.
To make this delicious recipe, cook along with me by clicking play below or scroll down to follow the recipe instructions.
Dish - Accra Beans, Accra, Black Eyed Peas Fritters
Country: Cameroon and other West African Countries, Caribbean and South America Countries
Ingredients
a. 3 Cups Peeled Black Eyed Peas
b. ¼ Piece of Small Onions
c. 1 Habanero Pepper
d. Pitch of salt
e. Oil for Deep Frying
A C C R A B E A N C O O K I N G I N S T R U C T I O N S
Preparing the black-eyed peas.
If using unpeeled black-eyed peas, watch the video to see how to peel off the skin from the black-eyed peas.
If using peeled black eye peas then skip this step and move to the next step.
1. Soak the black-eyed peas in room temperature water for 20 minutes then rinse and drain the water using a shifter.
2. Transfer the peas into a blender in small batches and blend with the habanero pepper and onions until in forms into a puree.
Note Do not add too much water. Adding too much water will prevent the puree from trapping air causing it not to rise.
3. Transfer the puree into the mixer and whisk to aerate until it doubles in volume. You can also use a hand mixer if you don't have a stand mixer. The traditional morta method also works well.
4. Pour cooking oil into a skillet and place it on the stove. Turn on the stove on medium heat and allow the oil to heat up to about 350 degrees.
5. Use a cooking spoon and gently scope the aerated puree in spoonfuls and fry it in the hot oil. Do not overcrowd the skillet.
6. Fry the Accra until it's golden brown on one side and then flip each piece. Allow the other side to fry until it's golden brown.
7. Remove the Accra and place it on tissue paper for the excess oil to drain.
8. Serve and enjoy the Accra with hot pepper or with pap.
