Accra, or as some call it, saltfish fritters, has been part of Tobago’s kitchen long before fancy brunches and beach stalls.
Back in the day, our grandparents used what they had, salted codfish brought in through trade, mixed with fresh island herbs, pepper, and flour, to make something quick, tasty, and filling. It was the kind of food that stretched far and fed plenty.
Fried golden-brown and served hot, Accra became a must-have for Good Friday, Easter, or just a Saturday morning by the seaside. Every family has its own little twist; some add shadow beni, while others add a bit of baking powder to make it fluffy.
Today, Accra still holds that same spirit of island togetherness, simple ingredients, plenty of flavour, and a whole lot of love from Tobago hands.