In brief
- Accras de morue: fritters made from desalted salted cod, deep-fried and served hot as an appetiser
- Origin: Martinique and Guadeloupe, from a fritter of West African origin paired with the salted cod that arrived with the colonists
- Essential ingredients: salted cod, wheat flour, onion, garlic, parsley, chilli
- Enjoyed hot, as an appetiser or a starter, on the street as much as at home
Origins and cultural history of accras de morue
The word “accra” (or “acra”) comes from West Africa: in the Ewe language, it means a vegetable fritter, and in Yoruba, “àkàrà” translates as “ball of fire”. The deep-fried fritter crossed the Atlantic with the deportation of African populations to the Caribbean, where it took the name accras. The version made with cod once bore, in Martinique, the name “lozi”.
Salted cod, for its part, arrived later: from 1635, Norman and Breton ships brought this dried and salted fish to the Caribbean, easy to keep during long crossings. Local cooks paired it with the herbs and chillies of the Creole garden to create accras de morue, an emblematic dish of Martinique and Guadeloupe, where they are also called “marinades”. They are enjoyed as an appetiser, a starter or a street snack, at any time of day.
What are the essential ingredients of accras de morue
Making accras de morue relies on a small number of ingredients, pairing salted fish with a fritter batter seasoned with herbs and chilli.
- Dried salted cod, desalted then poached
- Wheat flour
- Onion and garlic
- Flat-leaf parsley and scallions (small local spring onions)
- Caribbean chilli
- Baking powder or bicarbonate of soda, for a light batter
- Lime
What to know about accras de morue
Accras de morue are fried fritters of desalted salt cod, mixed into a wheat flour batter seasoned with onion, garlic, parsley, chives and Antillean chili. They are served hot, as an aperitif, a starter or a street snack, at any hour. An emblematic dish of Martinique and Guadeloupe, they are also known as "marinades".
Frequently asked questions about accras de morue
How long do accras de morue keep?
Like any fried food, accras de morue are best enjoyed the same day, hot. Kept in an airtight container in the fridge, they keep for 24 to 48 hours and can be reheated for a few minutes in the oven to regain their crispness.
Can the accras batter be prepared in advance?
Yes: the desalted, poached and flaked cod can be prepared the day before and kept in the fridge. It is best to add the baking powder or bicarbonate of soda only just before frying, so the accras stay well puffed up.
Where to find the ingredients for accras de morue in France?
NKOSI sells the accras de morue mix, the ground chilli pepper and the lime juice needed for this recipe, and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
