Crispy Corn Accra and Creamy Callaloo Are A Winning Pair

Callaloo and coo-coo are a classic combination, and for good reason. We’ve created the bite-sized version with a little twist. Corn accra adds crunch and sweetness to the spicy, creamy callaloo. Dip the accra in the callaloo, or use it as a chaser, either way we’re sure you’ll be shooting these all through the game.

CORN ACCRA WITH CALLALOO SHOTS

Yields: 6 Servings

Cook Time: 25 mins

INGREDIENTS

• For corn accra: 
  • 1 cup flour 
  • 1 can corn  
  • 1 egg 
  • ½ bundle chadon beni, chopped 
  • ½ bundle chive or 1 small onion, chopped 
  • 2 cloves garlic 
  • 2 teaspoons baking powder 
  • 1 teaspoon sugar 
  • 1 teaspoon salt 
  • 1 dash pepper  
  • ¼ to ½ cup water  
  • 18 shot glasses 
  • 3 cups callaloo, warm  
  • Oil for frying

DIRECTIONS

1. In a frying pan, heat oil on medium-high heat. In a large mixing bowl combine all of the corn accra ingredients together. If batter is thin, add an additional one tablespoon of flour or if very thick, add one tablespoon of water until the batter is at a desired consistency.
2. When the oil is heated, spoon the batter into the oil and flip on each sides until golden-brown. Remove from oil and place onto a paper towel-lined plate.
3. Fill the shot glasses with the warm callaloo and top each shot with an accra.

About Post Author

Chelsae-Marie Lee Kong

https://www.chefchelsaemarie.com

Chelsae is a die-hard ‘foodie’ so the calling to be a chef felt natural to her. She’s a certified chef with a Bachelor of Science Degree in Culinary Arts and Food Service Management from Johnson & Wales University and Associate of Science Degree from Trinidad and Tobago Hospitality and Tourism Institute. She offers clients a customizable catering experience – offering both savory and, or, sweet dishes with both local and exotic influences.

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