Akkra

Originally a West African fritter made from black-eyed peas (they are the samsa of Upper Volta), they are called calas in the Dutch Islands, and are popular in Jamaica, as akkra where soy beans are also used. The name, changed to accra, is also used for fritters made of a heavy batter into which other ingredients are mixed, the most popular being salt cod. These are called stamp and go in Jamaica, acrats de morue in Martinique and Guadeloupe and bacalaitos in Puerto Rico. In Haiti the name changes to marinades. The recipes differ sufficiently from island to island to make necessary the inclusion here of a wide selection.