Accra and Float
Accra and Float (AK-rah and FLOHT)
Salt Cod Fritters with Fried Bread
Crispy, golden fritters made from salt cod mixed with seasoned batter, served alongside float, a puffy fried bread. A classic Trinidadian street breakfast.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper-lined plate
Garnishes: pepper sauce
Accompaniments: tamarind sauce
Instructions
-
1
Boil soaked salt cod until tender, drain, and flake finely removing all bones.
-
2
Mix flaked cod with flour, baking powder, onion, garlic, pepper, and thyme. Add water to form a thick batter.
-
3
For float dough, mix flour, baking powder, salt, and water into soft dough. Divide and flatten.
-
4
Deep fry spoonfuls of accra batter until golden brown.
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5
Fry float dough until puffed and golden. Serve accra on top of float.
Did You Know?
The name accra comes from Accra, the capital of Ghana, tracing this dish's origins back to West Africa through the transatlantic passage.
Chef's Notes
Equipment Tips
- deep fryer or pot
- mixing bowl
- slotted spoon
Garnishing
pepper sauce
Accompaniments
tamarind sauce
The Story Behind Accra and Float
Accra has direct West African roots, brought to Trinidad by enslaved Africans who adapted their traditional fish fritter recipes using salt cod. Paired with float (fried bread), it became a quintessential Trinidadian street breakfast, sold from roadside vendors every morning.
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