Saltfish accra

Saltfish accra are eaten on almost every island of the Caribbean. Each island's recipe differs slightly, as does the name – in Barbados and Grenada they're called fishcakes; they're known as fritters in Jamaica; Puerto Ricans refer to them as bacalaitos and the French Caribbean islands of Guadeloupe and Martinique named them acras de morue.

They represent our African roots entirely and originate from the West African dish akara. These are fritters made from a dough of black eyed peas and other spices originating in West Africa, namely Ghana. They evolved in the islands to incorporate saltfish, as this became one of the main ingredients accessible to those on plantations. Serve with tamarind chutney or just as they are.