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Accras de morue: a taste of Martinique and Guadeloupe



Codfish Fritters or Accras de Morue (French Translation) is a salty fritter made with flour, water, eggs, spices, and codfish (salted codfish preferably) or morue.if(typeof ez_ad_units!='undefined')ez_ad_units.push([[300,250],'caribbeangreenliving_com-box-4','ezslot_4',685,'0','0']);__ez_fad_position('div-gpt-ad-caribbeangreenliving_com-box-4-0');This recipe is basic and you can certainly add any other ingredients you wish. I sometimes replace the hot pepper with Noubess Hot and Spicy Sauces.




Accras de morue



Do you know the Kingdom of Dahomey? The former Kingdom of Dahomey includes the geographical area now covering Benin, Togo, and Ghana. It was a patriarchal African kingdom established in the seventeenth century and located southeast of current Benin. From 1894, the name referred to a territory of the French colonial empire, that became Benin in 1975. This is where accras were born! The African origin of the word accra is therefore established: it means vegetable fritters in the Ewe language of Dahomey.


Accras de morue are back on the menu at Le Pichet! For spring, we are serving these crispy curried salt cod beignets on a salad of escarole, zucchini, parsley, spring onions and capers with a charred onion vinaigrette. Miam Miam


Bonsoir Nathalie, bravo pour ce beau succès!! Une super façon de prolonger vos vacances en Martinique et de le partager avec votre entourage. Je sens que tu seras désormais préposée aux accras de morue ?


Bsoir Madame Je suis fan de vos recettes merci pour tous ses plaisirs antillais . J aimerais savoir si je fait les accras avec 1kilos de morue combien de farine et d eau mettre et si je peu ajouter un œuf. Merci


The accras are cooked for a few seconds in boiling oil. Once they have puffed up, they are placed in a container lined with paper towels. So far, nothing surprising. But what if, when you eat them, you feel greasy on your fingers, as if the oil is still dripping? Then stop! Good accras never feel greasy between your fingers.


Our first tastes of salt cod fritters came from French markets. This exotique snack was sold under the name accras (or sometimes acras) de morue, leading us to assume some sort of Gallic genesis for the salty, hushpuppy-like treat. After a bit of research we learned that the fritters (which also go by beignets de morue, pastéis de bacalhau, frittelle di baccala and many other names) come from all sorts of places, including Trinidad, North Africa, Italy and Portugal.


There are also ready-made meals, thank god, because we came to the Place de la Bastille to eat now. The sausage sandwich was delicious and the four-cheese panini was fine. The winner was the stall selling accras de morue and beignets de crevettes.


The accras de morue are a little harder to figure out, unless you have a particularly sharp taste palate. They are deep fried balls of minced cod with spices, crunchy on the outside and soft and doughy on the inside, spicy and sure to slap you awake on any Sunday morning.


Les acras de morue ou accras ou akras ou achras sont de petits beignets frits à la morue, aux herbes, aux épices, plus ou moins relevés au piment. Mise en bouche traditionnelle de la cuisine antillaise et la cuisine guyanaise, servis en apéritif, ou en entrée, des variantes peuvent être préparées avec d'autres poissons, crustacés, ou aux légumes.


Les acras de morue font également partie des cuisines catalane, espagnole, et portugaise, sous le nom de beignets (bunyols en catalan ; buñuelos en espagnol ; pastéis ou bolinhos en portugais). Ils ne sont pas très pimentés et sont servis en apéritif, en entrée, ou parfois comme accompagnement des platos combinados (assiettes composées).


My young wandering gnome of a son is going to St. Barths for spring break, so I could not help but reminisce about my torrid affaire there with dainty, yet spicy, accras. Now, this is not meant to slight you or cause jealousy, Mme. boudin noir, as our liaisons there were equally ardent. And both of you cavorting on my plate while sharing a viognier or Côtes de Provence rosé overlooking that seductive blue, was resplendent, almost sacrosanct. Spicy, white hot indulgence with curled toes in the sand.


Acras de morue are simply rounder bacalaitos, with slightly different seasoning. Créole food, and more specifically, that of the French Antilles, encompasses many of those familiar Puerto Rican flavors I adore.


To make Puerto Rican bacalaitos and French Caribbean acras de morue, the base is the same: flour, salt, leavener, flaked salt cod, and spices. The exact spices differ slightly, but the biggest difference is the shape: bacalaitos are large, flat crispy cakes; acras de morue are round, golf-ball sized fritters. Both are, in my humble opinion, out-of-this-world delicious.


This blend of factors: the massive salt cod trade, the persistence of culinary memory among displaced West African people in the Americas. No matter the name or regional varities of flavoring, the origin story matches: salt cod fritters like bacalaitos and acras de morue have a shared origin story.


The initial Web results for "histoire des accras de morue" in French will bring you several retellings of one urban legend. In short: sometime during the 20th century, an unnamed Normand woman (from the north of France) living in the Antilles wanted to cook apple beignets one day, but finding no apples on the island, needed a substitute. An "African cook" suggested she use salt cod instead; a third "Indian cook" advised her to use hot pepper for seasoning--thus, the birth of acras de morue! A fusion of cultures, representing the mixed heritage of the dish! (But of course, notice that the story reframes acras de morue as a French continental recipe.)


Of course, acras de morue, like bacalaitos, were likely made with the salt cod rations available, sometime in the 1600s or 1700s, when the slave trade was in full swing and salted cod was an important staple protein.


Acras de morue are simply rounder bacalaitos, with slightly different seasoning. Cr\u00E9ole food, and more specifically, that of the French Antilles, encompasses many of those familiar Puerto Rican flavors I adore.


The initial Web results for \"histoire des accras de morue\" in French will bring you several retellings of one urban legend. In short: sometime during the 20th century, an unnamed Normand woman (from the north of France) living in the Antilles wanted to cook apple beignets one day, but finding no apples on the island, needed a substitute. An \"African cook\" suggested she use salt cod instead; a third \"Indian cook\" advised her to use hot pepper for seasoning--thus, the birth of acras de morue! A fusion of cultures, representing the mixed heritage of the dish! (But of course, notice that the story reframes acras de morue as a French continental recipe.) 2ff7e9595c


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