(You can also serve the Accara and sauce on slices of baguette to make sandwiches.)
For the nokkos (Senegalese garlic paste):
3 cloves garlic, chopped
1 bell pepper, cubed
1 bunch green onions
1 medium yellow onion. chopped
Salt
Pepper
½ teaspoon cayenne pepper
For the Accara Sauce:
2 tablespoons olive oil
½ bunch of green onions
2 medium yellow onions, diced
2 tablespoons tomato paste
1 cup water
¼ teaspoons black pepper
2 finely chopped habanero peppers (or other hot pepper)
1 teaspoons white vinegar
1 ½ teaspoons cayenne pepper
Salt
Marie-Claude Mendy, Chef and Owner of Teranga
Links
[1] https://oldwayspt.org/recipes/accara-black-eyed-pea-fritters-west-africa