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In a large mixing bowl, combine the grated cassava and grated malanga. Do not squeeze out any liquid from the grated roots.

Add the finely chopped shrimp to the bowl with the grated roots and mix thoroughly until well combined.

Stir in the Ti Gou Lakay spicy flavor base, finely minced scotch bonnet peppers, and sour orange juice. Mix very well to ensure all ingredients are evenly distributed.

Add the salt to the mixture and mix again. Taste and adjust salt if necessary.

Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).

Just before you are ready to fry, add the baking powder to the akra mixture. Mix lightly until just combined. The mixture should be thick, sticky, and hold its shape.

Using a knife, shape portions of the mixture into authentic long akra shapes. Carefully place them into the hot oil, being careful not to overcrowd the pot. Fry in batches.

Fry the akra for 3-5 minutes per side, or until golden brown and cooked through. Remove from oil and place on a wire rack lined with paper towels to drain excess oil. Serve hot.


In a large mixing bowl, combine the grated cassava and grated malanga. Do not squeeze out any liquid from the grated roots.

Add the finely chopped shrimp to the bowl with the grated roots and mix thoroughly until well combined.

Stir in the Ti Gou Lakay spicy flavor base, finely minced scotch bonnet peppers, and sour orange juice. Mix very well to ensure all ingredients are evenly distributed.

Add the salt to the mixture and mix again. Taste and adjust salt if necessary.

Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).

Just before you are ready to fry, add the baking powder to the akra mixture. Mix lightly until just combined. The mixture should be thick, sticky, and hold its shape.

Using a knife, shape portions of the mixture into authentic long akra shapes. Carefully place them into the hot oil, being careful not to overcrowd the pot. Fry in batches.

Fry the akra for 3-5 minutes per side, or until golden brown and cooked through. Remove from oil and place on a wire rack lined with paper towels to drain excess oil. Serve hot.
