Difference between revisions of "Acra"
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* [[peanut oil]] for frying, heated to 365 °F | * [[peanut oil]] for frying, heated to 365 °F | ||
| − | == | + | == Procedures == |
# In a mortar, pound together to a paste the [[pepper]] pods, [[salt]], peppercorns, [[onion]], and [[garlic]]. | # In a mortar, pound together to a paste the [[pepper]] pods, [[salt]], peppercorns, [[onion]], and [[garlic]]. | ||
# Add seasoning paste and [[egg]] to grated [[malanga]] root, beat until light. | # Add seasoning paste and [[egg]] to grated [[malanga]] root, beat until light. | ||
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[[Category:Chile pepper Recipes]] | [[Category:Chile pepper Recipes]] | ||
| − | [[Category:Haitian | + | [[Category:Haitian cuisine]] |
| + | [[Category:Salad Recipes]] | ||
[[Category:Malanga Recipes]] | [[Category:Malanga Recipes]] | ||
[[Category:Peanut oil Recipes]] | [[Category:Peanut oil Recipes]] | ||
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Latest revision as of 09:48, 15 July 2012
Ingredients
- 5 dried Italian pepper pods or 1 small piece hot pepper
- 1 tablespoon coarse salt
- 6 peppercorns
- ½ medium onion, chopped
- 2 garlic cloves
- 1 egg
- 1 cup finely grated malanga root
- peanut oil for frying, heated to 365 °F
