How To Make Saltfish Baccra (Baigan + Accra)
Dev shows Natalie a different way to prepare two local favorites; Baigan and Saltfish Accra, with his padna’s creation, BACCRA!
2-2.5 cups of flour, plus 1 cup more on standby
1.5 tsp baking powder
1-2 tbps chopped chadon beni
1-2 tbps chopped chive
2 tbps chopped celery
1tbps chopped garlic
2-3 pimentoes, chopped
Half a scotch bonnet, chopped
2-3 cups of water
1 tsp black pepper
1 large baigan/melongene/eggplant, sliced in circles about 1 cm in thickness.
1 pack of boneless saltfish (if available. If not, normal saltfish)
Vegetable oil for deep frying.
Lay down some kitchen paper or tissue paper on a tray, and layer out the baigan slices.
Place paper on top, as you need this dry. Set aside while you prep everything else.
Rinse off your saltfish and place in boiling water. Boil for 15 mins, drain and set aside to
In a large bowl, add in your flour, black pepper, and baking powder. Use a fork and stir well,
to make sure the baking powder gets thoroughly incorporated.
Add in all aromatics/dry ingredients, mix well with fork.
Shred the saltfish by hand, add in to flour mixture, mix well again.
Add in water 1 cup at a time, mixing with fork in between, until you achieve a thick paste
consistency. If it becomes too thin, add in some of the standby flour.
Let it rest for 15 mins
Heat up the vegetable oil in a cast iron pot or stew pot, and let it come to temperature.
Place one baigan slice in the accra mixture, and cover it with the mixture. Scoop it out by
hand so its more or less in the middle of the accra batter. Slide it into the oil, one by one.
Don’t crowd the pot with too many frying at once, 4 slices at a time should be good. Fry for
about 5-7 mins, turning them after 2-3 mins. Fry till a nice golden brown.
Lift out with a slotted spoon or draining spoon, and lay out on tray with kitchen paper or
brown paper to drain off excess oil.
Serve and enjoy!