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Accra banane

Ripe banana fritters

Morning street corners in Douala smell of frying banana: vendors drop very ripe fruit and flour batter into deep oil and sell accra banane by the paper bag, often with a bowl of bouillie or a plate of beans. Crisp at the edges and soft, sweet and almost custardy inside, these little puffs need nothing more than mashed bananas, flour, sugar and a pinch of nutmeg. Children love them after school, and they are a thrifty way to rescue fruit that has turned black. A frequent slip is using underripe bananas, which give heavy, bland fritters. Chef's tip: use bananas so ripe the skins are mostly black; firmer yellow ones give a dry, bland fritter.

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