Within the kitchens of West Africa, Accra Banana stands out as a sweet, and quick bite that can be enjoyed at any time of the day. Along with bananas, cassava or yucca root is blended together to create a tasty treat that is crunchy at first bite, and tender on the inside! School children purchase this snack during school times, but it is also enjoyed as an appetizer or pairing with other flavorful sauces!
6 Ripe to Overripe Bananas
3 Pounds of Grated Cassava (This can be bought from the store or grated yourself)
1 Cup of Garri (substitute with cornmeal)
1 Teaspoon of Brown sugar (optional depending on desired sweetness)
1 Teaspoon of Ground Cinnamon
2 Teaspoons of Salt
Vegetable Oil for Frying
Peel and cut bananas into chunks, and then place in a bowl
Mash bananas until they form a paste
Combine grated cassava, cinnamon, brown sugar, garri (or cornmeal) and salt to the mashed bananas. Mix well!
Place oil in a deep frying pan. Heat pan for about 7-8 minutes on medium-high heat. It is ready when you drop a tiny bit of the mixture in the oil, and it sizzles! Depending on your stove, this may be a heat setting of 7 out of 10, or 350-degree F
With a tablespoon of the banana-cassava mixture, form either small balls of about 1 inch in size, (or you can go crazy and make larger 2-3 inches mini patties)
Gently drop the balls in the oil (be careful of oil splatter). Repeat this process until you have enough for your guests
Cook until the fritters are at your desired brownness (about 10 minutes). Turning every few minutes or so.
Take the Accra Banana out of the oil when it is done, and place on paper towels or newspaper to absorb the excess oil
Serve the Accra Banana by itself, or with tea or coffee
Inspired by: Cameroonian heritage, creativity, and Precious Nkeih