Acera

Name: Acera (Salt Fish Cakes)
Yield: Makes about 24
Cuisine: Trinidad & Tobago
Ingredients: 2 teaspoons active dry yeast; 1 onion, finely chopped; Salt, freshly ground pepper; 1 tablespoon fresh hot peppers, seeded and finely chopped; 1 clove garlic, finely chopped; Vegetable oil for deep frying; 6 tablespoons warm water; 1 tablespoon finely chopped chives; 1 teaspoon sugar; 4 oz. plain flour; ½ lb. salt codfish

Salt Fish Cakes

Preparation info

Makes about
24

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

This is a member of the same family as Barbados Codfish Cakes, Jamaica’s Stamp and Go, Puerto Rico’s Bacalaitos, Martinique’s and Guadeloupe’s Acrats de Morue, and Haiti’s Marinades, and illustrates how the same dish changes from island to island. Accra are traditionally served with Floats.

Ingredients

2 teaspoons active dry yeast
6 tablespoons warm water
½

Americas
Trinidad & Tobago
Fish course
Starter
Pescatarian
Caribbean

Method

Soak the fish for several hours, or overnight. Sprinkle the yeast on the warm water and let stand for 10 minutes. Pour boiling water over the codfish, and allow to cool. Rinse in cold water, remove any skin and bones, and shred fish very fine. Mix fish with the flour, sugar, onion, garlic, peppers, chives, salt if necessary and a generous amount of pepper. Add the yeast and beat until smooth. A