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  • 1 lb malanga
  • 1 cup black eyed peas (not dried)
  • 1 tsp salt to taste
  • 1 tsp black pepper to taste
  • 1 scallion
  • 1 shallot or 1/2 onion
  • 1 garlic clove
  • 1/4 green bell pepper
  • 1 scotch pepper
  • 1 egg beaten
  • 1 tbsp flour
  • 1/2 tsp baking powder
  • 2 cups oil


  1. Grate the malanga to make 2 cups. In a blender, mix the black eyed peas, 1/2 cup water, salt, black pepper, scallion, shallot or onion, garlic, green bell pepper, and scotch bonnet pepper until it's the same consistency of the grated malanga.
  2. In a bowl, mix the malanga with the black eye pea mixture. Mix in the beaten egg. Mix the flour and baking powder until you get a nice consistency. . Heat the oil on high heat until very hot. Drop in a tablespoonful of the mixture in the hot oil.
  3. Do not turn to the other side until the fritter is very dark brown.
  4. Scoop out any extra mix that breaks away from the batter in the hot oil, so it does not clutter or burn the oil. Drain on a paper towel.

Recommended cookbook: A Taste of Haiti