Friday Corruption Recipes: Haiti (updated)

By request, and from Mr. S's brilliant and inspired World Corruption Index Dinner Series. For this, we even suspend our five-ingredient rule (not counting spices and water and things you don't have to do anything to), though this recipe qualifies. I'll put up a couple more Haiti recipes at the end of this post when I have time to type them.

Like many of these recipes, it looks very odd, but I assure you that it tastes wonderful.

Haitian Sweet Potato Pudding

3 medium sweet potatoes
2 c coconut milk
3 c water
1/4- 1/2 c raisins
1 c brown sugar
3/4 c cornmeal
1/4 c flour
1 t nutmeg
1/2 t cinnamon
1/2 t allspice
1 t vanilla (optional)
1/2 t salt
1 T margarine or butter

Preheat oven to 350 F (165 C). Peel and grate potatoes. Mix everything but the margarine. Grease a 10-inch round pan well, then dot with the margarine. Bake 2 hours or until set in the center. Optional: Mix 2 T rum and 2 T lime juice and pour over.

Excellent warm or cold.

***
Akkra (black-eyed pea fritters)

1 lb black-eyed peas
1 onion, choped
2T hot pepper sauce or ground hot pepper
1 egg or some rice starch or flour
salt and pepper to taste
oil

Soak black-eyed peas overnight in a large amount of water. If you're feeling especially energetic, slip off all the skins. Alternatively, slip off about 1/3 of them and throw a fit.

Put all ingredients in a food processor. Pulse until smooth.

Heat 1 inch of oil in a deep pan. Fry tablespoons of the batter, turning so they brown on both sides. Check they're done in the middle. Serve with hot pepper sauce. Not very good cold.

Hot pepper sauce

1 or more hot peppers of your choice
1 onion, chopped
1/2 c chopped shallots
3 cloves garlic
1/2 c lemon or lime juice
1/4 c oil
salt and pepper to taste

Puree garlic, lemon juice, oil, and hot pepper in a blender. Mix in finely chopped onions and shallots. Add salt and pepper.