1. First off, let the stockfish sit for at least 1 hr in cold water to get it rehydrated.

2. Cut the spring onions, onions, garlic, chilli, parsley and pepper into small pieces. Use only the green parts of the spring onions.

3. Cook the prawns for 7 minutes with the white parts of the spring onions and a dash of salt. Let cool off.

4. Rinse the cod and cut the fish as well as the prawns into small pieces. Considering the texture of the fish, you might want to just rip it apart if you like it to be flakier in the fritter. Cut the prawns into small pieces.

5. Start to prepare the batter by combining flour and baking powder. Add the lukewarm water. Keep stirring until you get a smooth consistency. Then add the seafood, all condiments and herbs as well as vegetables.

6. Add the lime juice. Season with pepper and just a tad of salt as the stockfish already contributes salt to the dish. Let the mixture rest for 30 minutes.

7. Prepare the Sauce Chien: Cut the vegetables and herb into small pieces. Mix the water, oil and lime juice in a bowl and finish to taste with salt and pepper. Let rest for at least 15 minutes.

8. Heat up the oil for the accras in a small to medium-sized pot. You can test with a sprig of thyme or a wooden stick if the oil is hot enough. When dunking it in it should react quite a bit, i.e. many bubbles form around the sprig/stick.

9. With two teaspoons form a fritter and place it into the oil. Don't drop too many fritters in at once (4-5 max) so that the oil keeps a constant temperature. Fry them off for approx. 7 minutes and keep flipping them from time to time.

10. Let the excess oil drip off and put the fritters on a kitchen paper. When they cooled off slightly, serve them with the Sauce Chien. Enjoy!