Recipes
Recipe by Jérémie Jean-Baptiste in collaboration with Céline Dorion
Vegetable Accras with Colombo Mayonnaise
Preparation time: 25 min + 30 min chilling time
Cooking time: 7 min per batch
What you’ll need:
500 ml cooking oil
1 deep pot
Ingredients
Accras ingredients
1 carrot
1 small zucchini
1 green pepper
½ onion
2 sprigs flat-leaf parsley
2 green onions
Flour to coat vegetables
1 teaspoon salt
Freshly ground pepper
1 teaspoon baking powder
Optional: ½ teaspoon chili or pepper flakes
1 egg
100 ml milk
150 ml water
Mayonnaise ingredients
250 ml (1 cup) mayonnaise
1 teaspoon Colombo powder
Juice of ½ lime
Freshly ground pepper
1 teaspoon minced parsley
1 minced garlic clove
Preparation
Accras preparation
Grate the carrot, zucchini, and green pepper.
Dice the onion, parsley, and green onions.
Put all the vegetables in a large bowl.
Be sure to follow the next steps in order.
Mix the flour, salt, pepper, baking powder, and chili flakes (if using) into the vegetables.
Once the vegetables are well coated with the dry ingredients, add the liquids: water, milk, egg.
Chill the mixture in the fridge for 30 min.
Mayonnaise preparation
Mix all ingredients in a bowl.
Cooking
In a deep pot, heat the oil over medium heat. Cover a plate with paper towel. When cooking the accras, be sure to keep an eye on your stove; hot oil can be dangerous when left unattended. Place a tablespoon of the accras batter into the hot oil. Fry until the accras has a golden colour, then place on the paper towel–covered plate.
Enjoy your lunch!
