Entree: Sierra Leone – Northern Culinary Region – Crain Crain (Pan-fried cassava and peanut patties often served with a spicy pepper relish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 2 cups (340 g) grated cassava (fresh or thawed frozen), squeezed of excess moisture
- 2 smoked mackerel, bones removed and flaked, approx. 8 oz (225 g) total
- 1/2 cup (120 g) ground roasted peanuts (finely chopped or coarsely ground)
- 1 large egg (approx. 50 g), beaten
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 1/4 cup (60 ml) chopped green onions (scallions)
- 1 small hot pepper (scotch bonnet or habanero), minced (seeds optional)
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro or parsley (optional)
- 2–3 tbsp (30–45 ml) vegetable oil for frying, plus more as needed
- 1–2 tbsp (15–30 ml) lime juice (optional, for finishing)

Instructions

1. In a large bowl combine the grated cassava (well drained), flaked smoked mackerel, ground peanuts, chopped onion, green onions, minced hot pepper, beaten egg, salt, pepper, and chopped cilantro if using. Mix until ingredients bind; the mixture should hold together when squeezed. If too dry, add 1–2 tbsp (15–30 ml) water; if too wet, add 1–2 tbsp (8–16 g) ground peanuts or a little cassava flour.
2. Shape the mixture into 8 medium patties (about 2–3 oz / 55–85 g each) by hand, pressing firmly so they hold together.
3. Heat 2 tbsp (30 ml) vegetable oil in a large nonstick skillet over medium heat. Fry the patties in batches, 3–4 minutes per side, until golden brown and crisp on both sides and cooked through. Add more oil between batches if needed.
4. Drain the cooked patties briefly on paper towels. Toss with lime juice if using, or serve plain.
5. Serve Crain Crain hot with a spicy pepper relish, tomato salsa, or a simple green salad and sliced plantain or rice for a complete meal.
6. Leftover patties can be reheated in a skillet over medium heat until warmed and crisp.