- The Orishas
- The Orishas
- Yoruba Archive
In a large bowl, stir together the corn kernels, flour, sugar, baking powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Stir in the eggs and heavy cream until the batter is well-combined.
Line a plate with paper towels. Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they’re golden brown and cooked through. Transfer the fritters to the paper towel-lined plate, season them immediately with salt and repeat the cooking process with the remaining batter, adding more oil to the pan as needed.
Garnish the corn fritters with scallions and serve them with sour cream or garlic aioli for dipping.
Soak the hominy overnight then cook early in the morning till soft. Grind it up in a mixer till it's a paste. roast banana leaves on the stove top and cut into rectangles 6X6 or smaller like I said I prefer smaller 3X3 aesthetically it looks better. lightly grease the leaf with oil and in the center add two spoonfuls of mixture fold the leaf like a pillow leaving a slight opening in the top as in the Black eyed pea mixture.
This is great with Pepper stew for Shango or Oggun .
To prepared Akasa:
To prepared Eko.