Jamaican Akkra

Place the beans, onion, scallion, ginger, jalapeno pepper, garlic, parsley, dried thyme, and cornmeal in the bowl of a food processor.

Process until smooth, adding just enough water (2 tablespoons to a fourth cup) to form a thick paste.

Season with salt and pepper.

Heat about one inch of coconut oil in a saute pan over medium-high heat until it shimmers.

Working in batches, drop spoonfuls of the batter into the hot oil and fry, turning until they are brown on all sides (four to six minutes).

Remove to a plate lined with paper towels and keep warm until all the batter has been used up.

Transfer to a platter and serve with chutney or any sauce of your choosing.

Equipment Needed

Spice Level:

Allergens