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
Ingredients:
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
Method:
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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