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Dominica Titiwi Accra
Titiwi Accra are small, crispy fritters made from tiny translucent fish called titiwi, mixed with flour, herbs, and spices. While codfish is more common, titiwi Accra is a special delicacy, especially during Creole season. They are deep-fried until golden brown and are a popular savory snack.
🧂 Ingrédients
- 1.5 cups Titiwi (tiny fish)(cleaned and rinsed)
- 1.75 cups All-purpose flour
- 1.25 cups Water(or more, as needed for batter consistency)
- 2 tbsp Lime juice
- 1/2 small Onion(finely chopped)
- 3 sprigs Scallions(chopped)
- 1/2 medium Sweet pepper(chopped)
- 1/2 small Hot pepper(minced (adjust to taste))
- 1 tbsp Parsley(chopped)
- 1 tsp Thyme(chopped)
- 1/2 tsp Dried oregano
- 1/2 tsp Curry powder
- 2 tsp Maggi cube seasoning(crumbled (or other seasoning))
- 1/4 tsp Black pepper
- 1/2 tsp Baking powder
- 3 cups Vegetable oil(for frying)
👨🍳 Instructions
- 1
Rinse the cleaned titiwi thoroughly and marinate in lime juice for about 10 minutes to reduce any fishy odor. Drain well.
- 2
In a large bowl, combine the flour, chopped onion, scallions, sweet pepper, hot pepper, parsley, thyme, oregano, curry powder, Maggi seasoning, and black pepper.
- 3
Add the drained titiwi to the dry ingredients and mix to coat the fish.
- 4
Gradually add the water, mixing until you achieve a thick but scoopable batter consistency. It should not be too runny or too stiff.
- 5
Stir in the baking powder just before frying.
- 6
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches about 350°F (175°C).
💡 Conseils de pro: Use a thermometer to ensure the oil is at the correct temperature. If you don't have one, a drop of batter should sizzle immediately. - 7
Carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pot. Fry in batches.
- 8
Fry for about 2-3 minutes per side, or until golden brown and crispy. Turn them occasionally for even cooking.
- 9
Remove the fried accra with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil.
- 10
Serve hot as a snack or appetizer, often with a side of hot sauce or a cooling dip.
💡 Conseils de pro
- ✓Ensure the titiwi is well-rinsed and marinated in lime juice to remove any strong fishy smell.
- ✓The batter consistency is key; adjust with a little more flour or water if needed.
- ✓Fry in batches to maintain oil temperature and ensure even crisping.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- If titiwi is unavailable, codfish (saltfish) can be used as a substitute, following a similar preparation method for codfish accra.
- Add a pinch of turmeric for a more vibrant color.
- Some variations include a small amount of grated cassava for added texture.