Accra Banana is deep-fried puffs made from bananas and flour, cornmeal, cassava, or garri (cassava flour)—the possibilities are endless. Many African cultures share a love of Accra banana and corn fritters in one way or another. Since bananas flourish in the tropics, they’re abundant, and nothing goes to waste. That’s where using up overripe bananas comes in. I grew up eating Accra banana as a late afternoon or nighttime snack. Some people eat this for breakfast with pap or akamu (fermented corn flour). And it’s the perfect accompaniment to grilled fish, beans, or any other meal. It’s divine served hot with hot sauce on the side.
Recipe Ingredients
How to Make Accra Banana
Mash bananas with a fork or puree them in a food processor or blender. Mix – In a medium bowl, add sugar and salt to the mashed bananas. Mix well. Dry Ingredients – Add flour, cornmeal, and baking powder, mix well, and let it rest for 30 minutes. Heat oil (about 3 inches deep) to 375℉ (190℃) in a deep skillet or saucepan. You could also test the oil by dropping in a 1-inch cube of bread. If it takes 60 seconds to brown, it’s not there yet. If it browns in 10-20 seconds, the oil is hot enough. Fry – Put batter by spoonfuls in hot oil and fry until golden brown. Remove from hot oil, drain well, and serve.
Tips and Tricks
What Goes With Accra Banana
Serve delicious Accra banana with African pepper sauce and a cup of coffee or ginger tea.
More Amazing Accra and Fritter Recipes
Watch How to Make It
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