Accras

Combine flour, baking powder, and sugar in a large mixing bowl, whisking together until well incorporated.

Mince the garlic cloves and finely chop the Scotch bonnet pepper, removing seeds for less heat if desired. Combine the minced garlic, chopped Scotch bonnet, chopped scallions, green pepper, onion, thyme, parsley, salt, and black pepper in a separate bowl.

Add the chopped shrimp to the vegetable and herb mixture, tossing gently to combine.

Create a well in the center of the flour mixture and gradually add the shrimp-vegetable mixture, stirring well.

Add water slowly while mixing until a thick, cohesive batter forms that holds together but remains pliable—adjust water as needed to achieve the correct consistency.

Heat oil to 350°F (175°C) in a heavy-bottomed pot or deep skillet; the oil should be hot enough that a small piece of batter sizzles immediately upon contact.

Using two spoons or an ice cream scoop, gently drop rounded portions of batter into the hot oil, being careful not to overcrowd the pot.

Fry the accras for 3–4 minutes on the first side until golden brown and crispy, then carefully turn with a slotted spoon or tongs.

Fry for another 2–3 minutes on the second side until deep golden brown throughout.

Remove the cooked accras with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.

Taste the batter and adjust seasoning as needed before frying any remaining portions.

Serve the accras warm and crispy as an appetizer or street food, ideally with a squeeze of fresh lime juice and hot pepper sauce on the side.