Crispy Corn Accra and Creamy Callaloo Are A Winning Pair

Crispy Corn Accra and Creamy Callaloo Are A Winning Pair

Callaloo and coo-coo are a classic combination, and for good reason. We’ve created the bite-sized version with a little twist. Corn accra adds crunch and sweetness to the spicy, creamy callaloo. Dip the accra in the callaloo, or use it as a chaser, either way we’re sure you’ll be shooting these all through the game.

Corn Accra with Callaloo Shots

Shot these babies all through the game!

Posted by Propa Eats on Wednesday, July 4, 2018


Yields: 6 Servings

Cook Time: 25 mins

  • For corn accra: 
    • 1 cup flour 
    • 1 can corn  
    • 1 egg 
    • ½ bundle chadon beni, chopped 
    • ½ bundle chive or 1 small onion, chopped 
    • 2 cloves garlic 
    • 2 teaspoons baking powder 
    • 1 teaspoon sugar 
    • 1 teaspoon salt 
    • 1 dash pepper  
    • ¼ to ½ cup water  
    • 18 shot glasses 
    • 3 cups callaloo, warm  
    • Oil for frying
  1. In a frying pan, heat oil on medium-high heat. In a large mixing bowl combine all of the corn accra ingredients together. If batter is thin, add an additional one tablespoon of flour or if very thick, add one tablespoon of water until the batter is at a desired consistency.
  2. When the oil is heated, spoon the batter into the oil and flip on each sides until golden-brown. Remove from oil and place onto a paper towel-lined plate.
  3. Fill the shot glasses with the warm callaloo and top each shot with an accra.
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