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Creole salt cod accras

Creole salt cod accras

A traditional recipe from Ethné’s family. Great as an appetizer or served with drinks, hot or at room temperature – preferably with rum punch, of course! Serve with your favorite West Indian pepper sauce if you appreciate food with a lot of personality. Accras freeze nicely and can be reheated in the oven, avoid using the microwave.


  • 1 lb salted cod fish
  • ½ red bell pepper
  • 1 dry or fresh habanero
  • 1 large oignon
  • 1 bunch of scallions
  • 4 leaves of Shadow Béné (Ngo gai) OR ¼ cup fresh coriander, chopped
  • 2 tsp West Indian thyme or regular thyme
  • 1 tsp black pepper, ground
  • 1 cup milk
  • 2 eggs
  • 1 Tbsp yeast
  • 1 tsp sugar
  • 2 cups flour
  • 2 tsp baking powder
  • Oil for frying


  1. 1

    Desalt the cod in cold water for 24 hours.

  2. 2

    Drain the cod and cut into 1 – inch cubes. Shred roughly in a food processor.

  3. 3

    Chop the bell pepper, habanero, onion, shallots and coriander or Shadow Béné finely.

  4. 4

    Place in a large bowl with the shredded cod fish, thyme, pepper, milk and eggs. Mix well.

  5. 5

    Pour ¼ cup warm water into a small bowl. Add yeast and sugar. Mix and let rest for 5 to 10 minutes until the yeast foams.

  6. 6

    Sift the flour and baking powder on the cod fish mixture. Pour in yeast and knead for 2 minutes. Cover with a cloth and put in a warm place for 2 hours, allowing the mixture to rise.

  7. 7

    Heat oil to 360°F and put spoon size scoops of the mixture in.

  8. 8

    Fry until the accras are golden (4 – 5 minutes). Drain the accras using a paper towel.

  9. 9

    Serve with your favourite West Indian pepper sauce.