Accra Banana in all its glory — a beloved West African snack often called banana fritters. Locally known as Accra Banana, these fried treats are simple, comforting, and packed with sweet, caramelized banana flavor.
The star ingredient is banana, of course. Traditionally Accra Banana is made with grated cassava (sold as “yuca” in many stores), which gives the fritters a satisfying texture.
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| Cassava |
If you prefer a quicker method, use garri — a processed form of cassava — instead of grating fresh cassava. Garri shortens prep time while keeping the traditional cassava flavor. Serve Accra Banana with spicy pepper sauce for an irresistible combination.
Let’s make some.
ACCRA BANANA RECIPE
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves 2
Ingredients
2 very ripe bananas
3/4 cup garri (or adjust to desired consistency)
Salt to taste
1/2 litre vegetable or palm oil for frying
Notes on ingredients
Use very ripe bananas that have started to develop dark spots — they mash easily and give the fritters a rich, sweet flavor.
Peel the bananas and mash them slightly, then place in a blender with about 1/2 cup of water. Blend to a smooth paste.
Pour the blended banana into a bowl; it may darken slightly, which is normal.
Add the garri and salt, then stir thoroughly until combined.
Give the mixture a good stir to distribute the garri evenly.
Let the batter rest for about five minutes so the garri can absorb the moisture and the mixture firms up.
Heat oil over medium heat in a pot. Shape the mixture into small balls or scoops and carefully lower them into the hot oil.
Avoid overcrowding the pan so the fritters fry evenly.
Fry until golden brown on all sides, turning as needed for even color.
Remove the fritters and drain on paper towels or a rack to remove excess oil.
Serve hot with pepper sauce, tea, or enjoy them on their own.
Variations and additional tips
Traditional method: grate fresh cassava and mix with mashed banana. Do not blend bananas for this version — mash them with a wooden spoon or pound in a mortar to form a paste.
Cornmeal alternative: use one cup of coarse ground corn (kendeh) plus one tablespoon of flour mixed into two blended bananas. This makes a lighter batter best scooped with a spoon before frying.
Quick pepper sauce: blend one red habanero, three garlic cloves, 1/2 inch ginger, and half a small onion. Transfer to a pot, season with salt and half a seasoning cube, bring to a boil, then add one tablespoon of vegetable oil and simmer for one minute.
P.S – If you loved this recipe, you might also like this one:
Accra Beans Recipe
