ACCRA BANANA

Accra banana is a delightful gluten free fritter that has been a favorite since childhood. Crunchy on the outside, soft and sweet inside. A popular street food in Cameroon that filled my childhood belly on my walk to school most days. Five to six of these fritters wrapped in a piece of brown paper with a scoop of hot pepper sauce and served with bouille was a popular breakfast. Today, it is one of our most loved appetizer and finger food to serve at parties.

INGREDIENTS FOR ACCRA BANANA

Cassava: Cassava also known as Yuca, Manioc or Tapioca is a starchy, gluten free root vegetable that is grown in many countries across Africa. In Cameroon cooking, this single root has been processed to make things like gari, waterfufu, cassava flour and in the world of boxed goods in the diaspora, pancake and cookie mixes. You can find cassava in your local African, Asian or Mexican markets. I have also spotted some frozen cassava in the freezer section at publix

Ripe Banana: The extra ripe bananas we use makes accra beans naturally sweet. You do not need any sugar added. It also gives them that soft sweet center following the crispy bite and the beautiful golden brown color.

Cornmeal: Though not a main ingredient, cornmeal holds everything together, providing an airier texture with a nice crispy bite.

PEPARING THE CASSAVA FOR ACCRA BANANA

Though it might seem intimidating like its other friend the green plantains, Cassava is actually quite easy to work with. You’ll want to start by peeling off the tough skin. The tubers can be up to a foot long if not more. On a sturdy board, start by chopping off the tapered ends. Then cut root into two-inch cylinders. You can firmly grab one of these with your dominant hand or place on the chopping board and make a slit through the tough skin until you reach the white flesh. Then using a paring knife, carefully lift the skin, which will peel off as a ring. Place peeled cassava into a bowl of water to prevent it from turning brown. Cut into small chunks and blend with a little water until just smooth. You want a little texture so do not pulverize the cassava.

Transfer this to a cheese cloth and squeeze as much water as you can to obtain a thick paste.

MAKING THE ACCRA MIXTURE

Here is one of those situations where you really have to see, feel and touch to get the right consistency. Once you get your thick cassava paste, you mix this with smashed ripe bananas. Then we are going to add enough cornmeal, so the mixture is just firm enough to hold a shape. Too soft and it disintegrates when you fry and too hard, you miss on that pillowy soft bite. Season with salt. This gives the perfect balance of sweet and savory.

FRYING THE FRITTERS

Fry these in preferred cooking oil for about 5 minutes or until a dark golden brown and center is opaque and not white. Smaller sizes cook a little quicker and more evenly. So, your scoops should be small. Oil temperature should also not be too high because they will brown quicker and not cook through the center. Ideal temp should be no more than 350 degrees Fahrenheit and at least. 330 degrees F. You want an immediate sizzle once you drop them in.

Once fried, set them on a paper towel to soak up the excess oil. If you’re like me, you’ll be tempted to dig in right away but let it cool for a couple of minutes to avoid burns. Now enjoy a crispy bite! That perfect balance of sweet and savory. Serve with your favorite dipping sauce or keep it traditional with a side of red pepper sauce.