Lambie (Conch) Accras

Accras are traditionally French Caribbean in origin, they are usually made with salted cod, this version uses lambie which gives a delicious new twist!
Lambie (Conch) Accras

To prepare lambie/conchs:
  • 1. Wash in lots of water, squeeze the juice of one lime onto it, cover in water. Place lambie on chopping board.
  • 2. Remove skin by cutting off with a knife or tearing it away from the body of the lambie, this is an easy process.
  • 3. You want to remove all the dark and orange coloured skin.
  • 4. Place into more cool water with lime juice.
  • 5. Cut into three-inch pieces and pound until the flesh is about 1/4-inch to 1/8-inch thick.
  • 6. Now chop finely and use in your favourite recipe

  • 1 lb lambie, cleaned and finely chopped
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1 hot pepper, seeded and chopped
  • 1/2 cup chopped chives
  • 1 small onion chopped
  • 2 tbs thyme
  • salt to taste
  • 1/2 cup milk (more if needed)
  • vegetable oil to fry

    Place lambie into a food processor and process to a very fine texture, or chop very finely. Combine with the garlic, add flour, baking powder, hot pepper, chives, onion and thyme. Add enough milk to make a soft batter like dough. Heat oil, drop by spoonfuls and fry until golden brown and puffed. Makes 15 to 20 small accras. Serve with green mango chutney.

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