100% Creole aperitif

Preparing for the holidays well means starting to get in the mood immediately!
So we start with the Creole aperitif with the famous Ti-Punch. There are, of course, numerous recipe variants. It is tested and approved

Ti-Punch is traditionally made with white rum, but a good amber rum with delicate woody flavors is also very pleasant! You can choose: cane sugar, or better still cane syrup or even better: make your own cane syrup and that changes EVERYTHING!

Homemade cane syrup

• 1 kg of brown sugar
• 4 limes
• 2 vanilla beans (split in 2)
• 2 pinches of cinnamon
• 1 hint of nutmeg
• 2 cloves
• 1 orange zest
• 1 pinch of pepper

2 minutes of preparation and 30 minutes of cooking. Place all the ingredients in a saucepan and cover with the same level of water. Cook on low heat for half an hour, stirring regularly with a wooden spoon. When you dip and remove the spoon you should see a thread of syrup, if not, let it cook a little more. When the syrup reaches the desired consistency, filter it through a sieve. The syrup will keep perfectly in the fridge for several months in a closed jar or bottle.

Let's go back to the ti-punch!

For 1 person

• 6 cl of white rum or agricultural rum
• 2 cl of cane sugar syrup (or 3 tablespoons of cane sugar)
• 1 lime slice

Make your preparation directly in the glass.

Crush the lemon well into the background of the green then add the syrup, and mix. Then pour in the rum, stir and add another slice of lemon to decorate.

Ti-Punch is generally drunk without ice... and accompanied From Accra !

The Accras

A simple recipe that takes about 20 minutes to prepare.

Ingredients for 15 fritters

• 100 grams of desalted cod or 100 grams of cod (it's the same fish, but it's called “cod” when it's fresh, unsalted)
• 60 g flour
• 1/3 of a bag of yeast
• ½ shallot
• 1 clove of garlic
• 10 g of chives
• 1 branch of parsley
• ½ lemon juice
• A knife tip of 4-spice mix and red pepper paste
• 90ml of water

After desalting the shredded cod (or cod) in a salad bowl, add the spices, garlic, lemon and shallots. Mix well before adding flour and mix again.

Add the water to the bowl and stir to obtain a homogeneous paste.

Heat the oil for frying. Using a teaspoon, place the small balls of dough into the frying pan and let it brown for 3 to 4 minutes before removing the scraps and placing them on absorbent paper.

All that's left to do is enjoy!

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