Malanga accras

Directions

1. Peel and wash the malangas. Cut them into medium-sized chunks and proceed to fine shredding using a food processor.

2. Add the scallions, onions, garlic clove, scotch bonnet pepper, salt, black pepper, and turmeric to the malangas in the food processor; blend until a smooth mixture is obtained.

3. Heat up the oil in a pan and place on high heat.

4. When the oil reaches a very high temperature, scoop full tablespoons of the malangas mixture and fry them one at a time.

5. When the accras get a golden brown color, turn them on the other side.

6. When both sides of the accras have the golden brown or dark brown color, remove them from the pan and drain them on kitchen (paper) towels.

7. Serve hot.

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