Making Haitian Accra

• 1 lb of malanga
• 2 cups of oil
• 1 cup of fresh black eyed peas
• 1/2 tsp. of baking powder
• 1 tsp. of salt
• 1 tbsp. of flour
• 1 tsp. black pepper
• 1 egg (beaten)
• 1 scallion
• 1 scotch bonnet pepper
• 1/2 an onion or 1 shallot
• 1/4 of a green bell pepper
• 1 clove of garlic

What you should do:

1) Grate the malanga to the quantity of two cups.
2) Combine in a blender the black eyed peas, salt and black pepper, 1/2 a cup of water, onion or shallot, scallion, scotch bonnet pepper, garlic, and green bell pepper and bring to the consistency of the malanga.
3) Mix the malanga in a bowl with the mixture of black eyed peas.
4) Add the beaten egg and mix.
5) Add flour and baking powder and mix until thoroughly combined and to a nice consistency.
6) Heat oil and gently drop the batter in by the tablespoonful. Do not crowd the pot, nor turn the fritters until their bottom halves are very dark brown in color.
7) Remove any splattered bits or small pieces that have broken away from bigger fritters from the oil to avoid burning and clutter.
8) Turn fritters over and fry to equal readiness on the new sides.
9) Remove the fritters from the oil and use a paper towel to drain any excess oil. Serve while hot.

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