Appetizer

Appetizer

レシピ

作り方

0: How to make ‪#‎akra‬, a delicious Haitian appetizer

Recipe (yielding 6-8 servings)

Malanga/Taro Root

2 Malanga/ Taro Roots
1 Green onion (white part only)
2 tablespoons of salt
1 tablespoon of pepper
1/4 cup of parsley
1/2 green pepper
1/2 onion
3 Hot peppers (scotch bonnet)
4 cloves of garlic (minced)
1 ½ chicken bouillon cubes
Vegetable oil for frying

Step 1: Prepare the Malanga

Start off by chopping off the ends of the malanga. Then with a sharp knife peel off the brown, hairy skin. Then clean further by scrubbing each one with a brush under running water until it is mostly white and smooth in appearance.
Grate each malanga up and down with the smallest holes in your grater. (The more surface area on your grater, the faster it will go). It will start dripping off your grater as a wet paste.
Step 2: Chop onions, green pepper, hot peppers, parsley and garlic cloves.

Put green pepper, white part of green onion, 4 garlic cloves, small bunch of parsley, 3 hot peppers, and 1 ½ chicken bouillon cubes into a pilon and smash until it becomes a paste.

Pour the smashed up paste into a bowl with the malanga and mix it together.

Step 3: Put a deeper frying pan on the stove and turn heat to medium-high. Fill pan with ½ to 1 inch of vegetable oil. Heat for a few minutes.

Take a small spoonful of malanga mixture and drop it into oil to see if it’s hot enough. It should bubble but not be spitting.

Step 4: Spoon in the akra mixture. Fry for about 3 – 4 minutes. You can shift them around in the pan while it’s cooking. When the bottom is a golden brown color, flip each one and fry the other side for the same amount of time.

Step 5: Remove once golden brown from pan and set on paper towel to drain off oil.

Enjoy! #haiti#cooking#foodtv#yummy#like#foodnetwork#foodchaser#bonmange