The word 'accra' is thought to come from West African languages, reflecting the African heritage that is woven deeply into Caribbean food culture. Similar fritters are made across West Africa, and when people arrived in the Caribbean from many different places over the centuries, they brought their cooking traditions with them. Accra fritters are one of the delicious results of that cultural blending.
The batter is made by mixing flour with flaked saltfish, spring onions, hot pepper and seasoning. Sometimes a little baking powder is added to make the fritters puff up and become lighter inside. The mixture is dropped by spoonfuls into hot oil and fried until perfectly golden. The smell of accra frying is one of the most recognised food aromas in Saint Lucia.
Accra fritters are often sold at roadside stalls and markets, wrapped in paper to eat on the go. They go well with a hot sauce or a fresh fruit chutney. At festivals and carnivals, the smell of accra frying mingles with music, flowers and the excitement of celebration — for many Saint Lucians, the smell alone brings back warm memories of happy times.