accran.

Brit.

/ˈakrə/, U.S.

/ˈækrə/, Caribbean English

/ˈakra/

Inflections: Plural unchanged, accras.

Forms: 1800s– ackra, 1900s– acara, 1900s– accra, 1900s– akara Brit.

/ˈakərə/, U.S.

/ˈækərə/, West African English

/ˈakara/, 1900s– akkra.

Origin: A borrowing from Yoruba. Etymon: Yoruba àkàrà.

Etymology: < Yoruba àkàrà bean cake or its cognates in related African languages (e.g. Igbo akara, Efik akara).

1. West African and Caribbean. A ball-shaped fritter or sautéed patty of seasoned mashed beans, esp. black-eyed peas. In early use frequently in accra cake.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > prepared vegetables and dishes > [noun] > preparations of pulses

bean-butter1552

tofu1704

succotash1751

baked beans1798

chana1838

Boston baked beans1853

accra1864

vada1882

bean cake1887

soy cheese1890

chana dal1895

soybean curd1895

refried beans1897

soya1897

natto1899

bean paste1904

bean curd1909

soya bean curd1911

soy1945

hummus1955

tempeh1966

tarka dal1984

1852 O. E. Vidal Vocab. Yoruba Lang. 23 Akara,..bread, cake, of which latter there are various kinds... Akara-fule, a soft cake made of white beans and the vegetable ọccrọ—Akara-ku, a hard cake made of beans, and used by warriors for provision in their war expeditions.]

1864 S. Crowther Gram. & Vocab. Nupe Lang. 189 Sunkara, to knead or make akara cake.

1893 C. Sullivan Jamaica Cookery Bk. v. 33 Ackra cakes. One quart of black-eye peas. Cold water. Fresh country pepper and a little cayenne.

1961 H. Higgs Bahamian Cook Bk. (ed. 7) 48 (heading) Acaras... Use dried blackeye peas—or lima beans.

1972 Sci. Amer. Nov. 131/1 The fad of the future..may well come to be West African akara: little balls of a spicy mixture of mashed beans with onion, crisply deep-fried.

1989 K. Gardnier Creole Vegetarian Cookery 58 (heading) Chick pea accra... This recipe is adapted from a West African dish using black-eyed peas.

2005 C. Snow Rustic Table 172 Crackly on the outside, moist and springy on the inside, African-born akara are known as accra in the French West Indies.

2. Caribbean. A fritter made with minced fish, esp. salt cod, and traditionally often served with fried bread.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > fish dishes > [noun]

gyngawdry?c1390

salomenec1430

sorréc1430

tavorsayc1450

spitchcock1601

minnow tansy1655

kedgeree1662

pepperpot1698

matelote1723

water-souchy1726

pitchcock1739

flibrigo1762

twice-laid1777

ngapi1800

a kettle of fish1823

brandade1825

fish supper1829

truite au bleu1834

sole (à la) Colbert1846

bouillabaisse1855

fish and chips1876

hákarl1879

sashimi1880

timbale1880

gefilte fish1892

stamp and go1893

truite bleue1907

waterzooi1915

accra1919

Bismarck herring1931

gravlax1935

goujon1940

coddie1941

seviche1951

tuna salad1953

crabstick1956

zarzuela1956

sole Véronique1960

fish finger1962

moqueca1980

1919 Trinidad Guardian 18 Sept. 5 Some accra, float and fish valued at 18 cents.

1952 S. Selvon Brighter Sun ii. 24 The venders also sell bake—a kind of bread—and accra and float—a light bake, with saltfish fried in oil.

1976 Chicago Tribune 9 May iv. 19/4 Another popular creole dish is accra, a codfish fritter of heavy batter served with floats, a fried dough.

1992 Washington Times 5 Jan. e3/4 We'll learn to make Caribbean specialties, such as..accras (spicy cod fritters).

2001 B. Geddes World Food: Caribbean Gloss. 261/1 Titiwi, tiny, transparent freshwater fish. Usually battered and fried as akkra because they're not substantial enough to serve solo.

This is a new entry (OED Third Edition, December 2011; most recently modified version published online December 2021).

单词	accra
释义	accran. Brit. /ˈakrə/, U.S. /ˈækrə/, Caribbean English /ˈakra/ Inflections: Plural unchanged, accras. Forms: 1800s– ackra, 1900s– acara, 1900s– accra, 1900s– akara Brit. /ˈakərə/, U.S. /ˈækərə/, West African English /ˈakara/, 1900s– akkra. Origin: A borrowing from Yoruba. Etymon: Yoruba àkàrà. Etymology: < Yoruba àkàrà bean cake or its cognates in related African languages (e.g. Igbo akara, Efik akara). 1. West African and Caribbean. A ball-shaped fritter or sautéed patty of seasoned mashed beans, esp. black-eyed peas. In early use frequently in accra cake. ΘΚΠ the world > food and drink > food > dishes and prepared food > prepared vegetables and dishes > [noun] > preparations of pulses bean-butter1552 tofu1704 succotash1751 baked beans1798 chana1838 Boston baked beans1853 accra1864 vada1882 bean cake1887 soy cheese1890 chana dal1895 soybean curd1895 refried beans1897 soya1897 natto1899 bean paste1904 bean curd1909 soya bean curd1911 soy1945 hummus1955 tempeh1966 tarka dal1984 1852 O. E. Vidal Vocab. Yoruba Lang. 23 Akara,..bread, cake, of which latter there are various kinds... Akara-fule, a soft cake made of white beans and the vegetable ọccrọ—Akara-ku, a hard cake made of beans, and used by warriors for provision in their war expeditions.] 1864 S. Crowther Gram. & Vocab. Nupe Lang. 189 Sunkara, to knead or make akara cake. 1893 C. Sullivan Jamaica Cookery Bk. v. 33 Ackra cakes. One quart of black-eye peas. Cold water. Fresh country pepper and a little cayenne. 1961 H. Higgs Bahamian Cook Bk. (ed. 7) 48 (heading) Acaras... Use dried blackeye peas—or lima beans. 1972 Sci. Amer. Nov. 131/1 The fad of the future..may well come to be West African akara: little balls of a spicy mixture of mashed beans with onion, crisply deep-fried. 1989 K. Gardnier Creole Vegetarian Cookery 58 (heading) Chick pea accra... This recipe is adapted from a West African dish using black-eyed peas. 2005 C. Snow Rustic Table 172 Crackly on the outside, moist and springy on the inside, African-born akara are known as accra in the French West Indies. 2. Caribbean. A fritter made with minced fish, esp. salt cod, and traditionally often served with fried bread. ΘΚΠ the world > food and drink > food > dishes and prepared food > fish dishes > [noun] gyngawdry?c1390 salomenec1430 sorréc1430 tavorsayc1450 spitchcock1601 minnow tansy1655 kedgeree1662 pepperpot1698 matelote1723 water-souchy1726 pitchcock1739 flibrigo1762 twice-laid1777 ngapi1800 a kettle of fish1823 brandade1825 fish supper1829 truite au bleu1834 sole (à la) Colbert1846 bouillabaisse1855 fish and chips1876 hákarl1879 sashimi1880 timbale1880 gefilte fish1892 stamp and go1893 truite bleue1907 waterzooi1915 accra1919 Bismarck herring1931 gravlax1935 goujon1940 coddie1941 seviche1951 tuna salad1953 crabstick1956 zarzuela1956 sole Véronique1960 fish finger1962 moqueca1980 1919 Trinidad Guardian 18 Sept. 5 Some accra, float and fish valued at 18 cents. 1952 S. Selvon Brighter Sun ii. 24 The venders also sell bake—a kind of bread—and accra and float—a light bake, with saltfish fried in oil. 1976 Chicago Tribune 9 May iv. 19/4 Another popular creole dish is accra, a codfish fritter of heavy batter served with floats, a fried dough. 1992 Washington Times 5 Jan. e3/4 We'll learn to make Caribbean specialties, such as..accras (spicy cod fritters). 2001 B. Geddes World Food: Caribbean Gloss. 261/1 Titiwi, tiny, transparent freshwater fish. Usually battered and fried as akkra because they're not substantial enough to serve solo. This is a new entry (OED Third Edition, December 2011; most recently modified version published online December 2021). < n.1864
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