Acra. A salt fish fritter from the French Caribbean made from yeast batter wrapped around a stuffing of meat, fish, fowl or vegetable, and shallow fried in dendê (palm oil), and looking a bit like a falafel. They may contain any of, grated black-eyed beans, yams, bananas, aubergines (US: eggplants), pumpkin, palm hearts, breadfruit and nuts with which the soaked salt fish is mashed. They may be served with a spicy sauce of chillis, onions and dried shrimp. They are based on a dish of West Africa, probably Nigerian origin and are similar to Brazilian acarajé.
