String beans fritters (akra pwa neg/ Accras de pois inconnus)

Yes you read that right!
At first when I learned about this appetizer, I frowned :”I’ve never heard of such a thing!” And when I grew up in Haiti, I’ve never encountered it or even tasted it.
“What in the world is that!?”
String beans fritters! Let’s just experiment with it.  Unlike the popular akra fritters recipe, this one contains no eggs. In that case, this is a vegan appetizer.
I love when I can actually get a chance to add vegan recipes on here.


– 1 cups of string beans
– 1 cup of flour
– 1 clove of garlic
– 1 tsp of baking powder
– 1tsp of salt (or at will)
– 2 tbsps of chopped parsley
– 1 tsp of scotch bonnet pepper
–  About 2 cups of oil to deep fry


  1. Soak the string beans for 12 hours in 4 cups of water. (or simply overnight)
  2. Crush in food processor. (You can use some of the water to allow for an easier crushing. But in that case, strain the water out once done)
  3. Crush garlic, parsley and salt together. Mix in with the string beans puree.
  4. Gradually add the flour until you get a dough-y consistency
  5. Shape your fritters by scooping up small amounts with a spoon
  6. Deep fry in hot oil.

Don’t you love how simple this was?
Honestly I have to admit, it tasted pretty good! 


Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

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