It's tradition.Two things are immutable on a Good Friday in Martinique.The way of the cross and the accras.After the morning penance, place to pitting.
Even if it must be skinny, on this day of the death of Christ for Catholics, it is in hot oil - and more and more expensive - that the salty donuts that are the accras.
Flour, water, spices, baking soda, an egg serve as a basis for the dough.We then add vegetables (cabbage, carrot), cod or shrimp.
Visited by Yvonne Guilon this week, Patrick Pijulet, chef at the restaurant Le Deck, confided his little tip to modify a very anchored recipe in the tradition.
To add a little freshness, I put on a lime zest.It is important.But that's all because it's very difficult to modify the accras recipe
Nevertheless, not everyone has the time or presence of mind to bring together the ingredients necessary for the breakdown of the last Friday of Fast of Lent.In a Martinique where the curtains are lowered, the only sellers of accras welcome those who want to respect tradition in exchange for a few euros.
You had to see the tail this Friday morning in front of the two makeshift stalls installed at the Croix Mission at the northern end of Boulevard du Général de Gaulle.The accras were sold like hotcakes under a blazing sun.Penance accepted in silence by customers.So either they seemed to say.
"The gentleman wants what? Codes and vegetables? Ha will we have to wait," repeatedly repeated the disciplined and busy seller to fill small sachets immediately stained by the fat after cooking.
Isabelle Hamot went to the Accras Festival of the Magit Bakery in Redoute.Again, a gourmet patient tail.The sketches of frying also testified those who came to buy their daily bread.
Listen to his report:
RCI · Festival Des Accras À Redoute ReportageBefore you start tasting at 3 p.m., the author of these lines suggests a little advice.In anticipation of Saturday Gloria, he recommends you to wrap a few accras (6 or 7 for one person) in a piece of aluminum foil.
The precious package must then be placed in the refrigerator all night.When you wake up, go to the bakery to acquire a large fresh bread.Take the accras out of the refrigerator and let them accommodate the room temperature.With the fingers or a knife, break the bread, split it lengthwise.You must then gently place the accras, accompanied by a lettuce sheet.
In the opinion of the public and the author, it is advisable to add a little vinaigrette to the whole as well as for the most reckless, a few drops of confit chili.
The tasting is then tuning the divine, very normal in this weekend of Easter.
