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Akra

Name: Akra
Total time: 40 min
Yield: Serves 4
Cuisine: Haiti
Ingredients: 400g Taro root; 2 cloves Garlic; A pinch Parsley; 2 Green Onion; 1 Chili pepper; 1 Egg; 1/2 tsp Salt; A pinch Black Pepper; To taste Oil for frying

Snack

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Grated taro mixed with chili and herbs and fried — a popular Haitian street snack.

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📖 The Story Behind This Dish

Akra are popular fried snacks at Haitian stalls: malanga (a kind of taro) is grated, mixed with epis — a seasoning of garlic, chili, parsley, and more — and dropped by spoonfuls into oil. Crisp outside and chewy inside, their roots are said to lie in West Africa, and they're eaten with pikliz.

🌆 Where it's eaten: On a Port-au-Prince street at dusk, a woman fries little fritters in an iron pot one after another as people heading home buy them wrapped in paper.

🥕 Ingredients (serves 4)

Taro root 400g
Garlic 2 cloves
Parsley A pinch
Green Onion 2
Chili pepper 1
Egg 1
Salt 1/2 tsp
Black Pepper A pinch
Oil for frying To taste

👩‍🍳 Instructions

Peel the taro and grate finely.
Finely chop the garlic, parsley, green onion, and chili.
Mix the grated taro with the chopped ingredients, egg, salt, and pepper.
Scoop rounds with a spoon and drop into 170°C oil.
Fry until golden and serve with pikliz.

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