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Saltfish akara

Saltfish akara on a plate with spicy pepper sauce for dipping

Saltfish akara

Name: Saltfish akara
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Caribbean
Ingredients: 250g saltfish; 400g can black-eyed beans drained and rinsed; 2 Romano peppers roughly chopped; 2 red onions finely chopped; 1 scotch bonnet deseeded if you prefer less heat, roughly chopped (optional); 1 egg; 1 tbsp jumbo prawn seasoning (available online); 1 tsp curry powder mild or hot; 1 tbsp garlic paste; 1 tbsp paprika; 3 mixed colour bell peppers diced; 100g cornflour; 1.5 litres vegetable oil for deep-frying; spicy pepper sauce to serve (optional)

Jess and Jo Edun

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Serves 4 - 6

More effort

Prep: 25 mins

Cook: 45 mins

plus at least 1 hr soaking

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Serve up these warming fritters to share, made with tender salted fish, sweet peppers, and warm spices. Enjoy warm on a platter with a spicy pepper sauce

High-fibre

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This is more than a dish; it’s a warm, nostalgic hug that instantly takes us home. Growing up, akara was a signature ‘small chop’ (snack food) at our grandma’s house, the sizzle of hot oil and the aroma of spiced beans and peppers drifting through the morning air, pulling everyone to the kitchen, eager for that first golden bite. We’ve taken that memory and made it even better, folding in tender salted fish, sweet peppers, and warm spices.

Ingredients

Nutrition

Units:

MetricUS

250g saltfish
400g can black-eyed beans

drained and rinsed
2 Romano peppers

roughly chopped
2 red onions

finely chopped
1 scotch bonnet

deseeded if you prefer less heat, roughly chopped (optional)
1 egg
1 tbsp jumbo prawn seasoning

(available online)
1 tsp curry powder

mild or hot
1 tbsp garlic paste
1 tbsp paprika
3 mixed colour bell peppers

diced
100g cornflour
1.5 litres vegetable oil

for deep-frying
spicy pepper sauce

to serve (optional)

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Nutrition: Per serving (4)

kcal437
fat24g
saturates2g
carbs31g
sugars8g
fibre7g

high
protein21g
salt1.34g

Method

step 1

Soak the saltfish for at least 1 hr to remove excess salt. Tip into a pan of boiling water and let it simmer for 5-10 mins. Drain well, then rinse under cold water, remove any bones and finely shred.
step 2

Tip the beans, peppers, half the red onions, scotch bonnet, if using, and the egg into a food processor with a splash of water. Blitz until you have a thick, smooth paste.
step 3

Transfer the blended paste to a bowl and add the prawn seasoning, curry powder, garlic, paprika, diced mixed bell peppers, remaining red onion, cornflour and shredded saltfish. Stir well to combine and taste, adding salt only if needed.
step 4

Fill a deep saucepan halfway up with oil, and heat to 170C, or until a drop of batter sizzles on contact. Using a tablespoon, scoop the batter and carefully drop into the hot oil, frying in batches to avoid overcrowding. Cook for 4-6 mins, turning occasionally, until golden brown and crisp.
step 5

Lift the akara out with a slotted spoon and drain on kitchen paper. Serve warm on a platter with a spicy pepper sauce, if you like.

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