A good way to keep your no-meat Lent fast exciting is by putting new twists on old favorites. Take these loaded Accras made with simple ingredients that you can find at your favorite Massy Stores.
If you’re talking Accra, you’re talking Salt Fish. Start by boiling the Salt Fish for about 15 minutes to get some of the salt out.
You can use that boiling time to do some prep. Mince some Pimiento.
Mince some Onion.
Mince some Garlic.
And chop some Chadon Beni.
For the filling, you can use pretty much any combination of fresh veggies you like. We used Cucumbers.
And we diced some Tomatoes too.
Mix your veggies together.
Then season your veggies with Salt, Black Pepper and a little bit of your chopped Chadon Beni.
By this time, the Salt Fish should be ready. Take it out of the boiling water and place into a bowl to shred.
With a fork, rip the Salt Fish into flakes.
Add the prepped Onion, Garlic, Pimiento and Chadon Beni to the bowl.
And just a little baking powder to help with the texture.
And finally, some CUISINE Flour to bring it all together.
Add some hot water to the mix.
Then mix to combine all the ingredients evenly.
Accras require deep frying, so pour enough oil in a deep pot to almost cover Accras. Allow it to heat up.
Using a spoon, put a generous scoop of your mixture into the hot oil. You want large Accras with enough area to cut open.
While frying, use a clean spoon to scoop hot oil onto the Accra to help it cook faster. This also reduces the chance of the raw mixture sticking to the pot when it is flipped.
When it is golden brown, flip the Accra to cook the other side.
When the entire Accra is evenly brown and crispy, take it out and place it on paper towel to cool a bit and drain out excess oil..
To serve, slice the Accra open.
Place a piece of Lettuce inside.
Then load it with a spoon of the fresh veggie mix.
With the natural juices from the fresh veggies inside, you don’t really need anything else, but you’re free to include a traditional condiment like Tamarind Sauce or Mango Chutney for more flavor. Either way, the crispy goodness of this simple dish will hit the spot in or out of Lent.
Recipe courtesy Jeanne-Marie Philips
- 1 medium Turkey
- 1 cup mixed green seasoning of your choice
- 1 pk butter for basting
- Salt and pepper for rubbing in
- 1 quantity of Cornbread Stuffing
- Defrost overnight (8-12 hours depending on size)
- Soak in salt water for 5 to 6 hours
- Remove from salt water and season
- Stuff with cornbread stuffing
- Tie both legs together with twine.
- Baste it with melted butter
- Cover with foil and bake for the recommended time (Will be indicated on Turkey wrapping)
- Remove from oven 20 minutes before time is up, remove foil and baste with butter
- Return to over, foil off, and allow to brown.
- Remove from oven, allow to cool and enjoy.
Thawing your turkey
Your stuffing can be prepared ahead, but don’t stuff the bird until it is about to be cooked. Only stuff the neck cavity, never the body cavity (as it will not cook through). This can be filled with sprigs of fresh herbs and slices of lemon or onion to infuse the meat with extra flavours.
- Weight: 2.25kg – Thaw in fridge 27 hrs – Thaw in cool room 9 hrs
- Weight: 3-3.5kg – Thaw in fridge 42 hrs – Thaw in cool room 12-14 hrs
- Weight: 4.5-5.5kg – Thaw in fridge 66 hrs – Thaw in cool room 18-22 hrs
- Weight: 6.75-7.5kg – Thaw in fridge 90 hrs – Thaw in cool room 27-30 hrs
- To remove the leg from the carcass, loosen it a little at the thigh socket with your hands, then carve into the natural joint – cutting through the socket of the bone.
- To split the drumstick and the thigh, again loosen then carve into the socket of the bone.
- To cut the breast meat, cut off the wing tip then make a horizontal incision underneath the breast towards the body of the bird.
- Using a fork, carve slices of meat from the breast.
- Repeat process on the other side.
- Alternatively, remove the breast altogether by making a horizontal incision under the breast and then cutting off the meat in one piece.
- Put the breast on the chopping board and then cut across the breast – this is an easier way as it goes along the grain of the meat and gives a smooth slice.
- Remove the wings in the same way as the leg, cutting through the socket where it attaches to the carcass.
- Place the finished carved meat onto a serving plate.
- Crumbled Cornbread (better if stale)
- 2 cups chopped green seasoning of choice
- 1 large onion, chopped
- 8 tbsp butter
- 2 packs Maggi Flavour D’ Pot Chicken mixed in 6 cups water
- Salt and pepper to taste
- 5 eggs, beaten
- Preheat oven to 350°F. Butter a 9×13-inch baking pan.
- Place crumbled cornbread in a large bowl and set aside.
- In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour mixture over cornbread. Add the Maggi mix, seasoning, and mix well. Taste and add salt and pepper to taste. Add beaten eggs and mix well.
- Pour mixture into prepared pan and bake until dressing is done, about 45 minutes.
- 2 tablespoons Margarine
- 2 -4 bananas, of similar ripeness
- 2 -4 tablespoons brown sugar
- 1 tablespoon curry powder
- In heavy skillet, melt butter over medium heat.
- Add bananas cut or broken into 2″ pieces. Cook 2 to 4 minutes. Carefully turn.
- Sprinkle with brown sugar and curry powder. Cook 2 to 4 minutes.
- The bananas should be soft and warmed through, and there should be a sauce in the bottom.
N.B. Don’t overcrowd the pan; you need to be able to turn the banana pieces without mashing them.
Serve with Roti or Basmati rice and enjoy!
- 2 cups full cream milk powder
- 300 ml thickened/ double/ heavy cream
- 1 400 can of condensed milk
- 1/2 cup finely chopped almonds
- Mix all the ingredients (except the nuts) in a rectangular microwave safe bowl and whisk till smooth.
- Put the bowl in the microwave and set the time for 6 minutes on the High setting. Start and run the microwave. Watch the dish carefully and if the mixture looks like it might boil over, stop immediately and wait for 8-10 seconds. Start again and run till the 6-minute time is up.
- Take the dish out of the microwave and stir well to break all lumps (these lumps are the milk solids that are beginning to form due to the cooking).
- Put the dish back in the microwave and set again on high for 6 minutes. Watch for the initial minute and then allow to continue cooking. When the time is up, sprinkle the chopped nuts over the surface of the Barfi and let sit/ rest for 10 minutes.
- After 10 minutes remove from the microwave and cut into 2 to 2 1/2-inch squares. Serve immediately or after cooling to room temperature.
Important: This time and High setting suggestion is for a 900-watt microwave. Adjust timing and setting to suit the wattage of your microwave.
½ lb ghee
1lb or 4 cups flour or cream of wheat
½ lb or 1 cup granulated sugar
3 cups water
1 cup evaporated milk
1 tin condensed milk (14oz)
1 tsp cardamon seeds
½ cup raisins or dried fruit of choice
Melt ghee in a large, heavy pot and add flour or cream of wheat. Cook on low heat until four gets very loose and brown; remove from heat. Make syrup by bringing sugar and water to the boil
Combine evaporated milk and condensed milk. Add syrup and milk to flour mixture and cook over medium heat, stirring briskly until light and fluffy.
Add cardamon and raisins and continue to cook for 30 seconds Variation: Use half flour and half cream of wheat. Chopped almonds, cherries or shredded coconut could be added
- 1 cup cheese-grated Mozzarella Cheese
- 2 eggs
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/4 tsp chilli powder
- 1/2 tsp baking powder
- Oil for frying
- Mix all the ingredients except the oil, and beat to a fluffy batter.
- Rest in a cool place about 15 minutes.
- Heat the oil and deep fry spoonfuls of the batter to a golden color, first at high then medium.
Time taken to prepare: 20-25 minutes
Serves: 4-6 people
- 2 1/2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 15 -ounce can black beans (do not drain)
- 1/2 cup shredded mozzarella cheese (about 2 ounces)
- 1 pound ground pork
- 1 small red onion, finely chopped
- 1/2 teaspoon cayenne pepper
- 1 bell pepper, cut into 1/2-inch pieces
- Freshly ground black pepper
- 12 corn tortillas, warmed
- Salt and pepper to taste
- Heat 1/2 tablespoon vegetable oil in a small saucepan over medium heat. Add half of the garlic and cook, stirring, until golden, about 1 minute.
- Add the beans and bring to a simmer. Remove from the heat, sprinkle with the cheese and cover to keep warm.
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the pork, the remaining garlic, half of the red onion, the cayenne and 1/2 teaspoon salt. Cook, stirring, until the pork is browned, about 5 minutes; transfer to a bowl with a slotted spoon.
- Heat the remaining 1 tablespoon vegetable oil in the skillet. Add the bell pepper and 1/4 teaspoon salt and cook until crisp-tender, about 3 minutes.
- Return the pork to the skillet; add a splash of water, and salt and pepper to taste.
Fill the tortillas with the pork and vegetable mixture. Serve with the beans. Sprinkle with the remaining chopped onion.
Preparation time: 4-5hrs / Serves 6 persons
- 4 lbs turkey thighs and breast, skin removed
- Salt and pepper
- Spices to your liking e.g. thyme, rosemary etc.
- 1 tablespoon olive oil
- 6 cloves garlic, left whole
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 tablespoon chopped parsley
- Season turkey with salt, pepper and spices
- In a large skillet over medium-high heat, heat olive oil. Add turkey and brown for about 15-20 minutes.
- Place turkey parts in slow cooker; add remaining ingredients
- Cook on HIGH for 3 to 4 hours, or until turkey parts are cooked through.
- Remove garlic cloves from pot. Mash a few and return to the slow cooker, if desired.
- Serve turkey with mash potatoes and Corn on the Cobb or vegetables
- 5 lbs Flour
- 2 lbs Butter
- 4 cups Oil
- 1 tin Condensed milk
- 2 1/2 lbs Sugar
- 2 oz Spice Powder
- ¼ lb Ginger
- 2 oz Elichee (cardamom)
- Put flour into bowl; add butter, milk, elichee and mix.
- Add enough water to make a smooth mixture. Make into several balls and roll out with rolling pin.
- Cut into small oval shapes and fry in oil until crisp. Drain on paper towels.
- Add 1/2 liter of water and sugar and bring to a boil.
- When all kurma has been fried add syrup and briskly turn until sugar turns white and coats the kurma. Store in a covered container until use. Enjoy!