Kanni: Hot Sauce for Accara (Black-Eyed Pea Fritters)

This zesty tomato sauce is a perfect pair with Accara, black-eyed pea fritters from West Africa. The recipe comes from Top Chef Winner Marie-Claude Mendy who owns Teranga, the fabulous Senegalese restaurant in Boston. 

Ingredients: 

3 cloves garlic (chopped) quantity needs to be enough for both Nokoss & the Accara sauce
1 bell pepper
1 and ½ bunches green onions quantity needs to be enough for both Nokoss & the Accara sauce
3 medium size yellow onions quantity needs to be enough for both Nokoss & the Accara sauce
2 tablespoons olive oil
2 tablespoons tomato paste
1 cup water
¼ teaspoons black pepper
2 finely chopped habanero peppers (can be substituted with any hot pepper)
1 teaspoons white vinegar
2 teaspoons cayenne pepper

Instructions: 

Step 1: Nokkkos  *Nokkos is the base of Senegalese cuisine, made from onions, garlic, and peppers. 
Puree the garlic (all 3 cloves), the bell pepper (cubed), 1 bunch of green onions, and 1 yellow onion in a food processor. Add salt, pepper, and ½ tsp cayenne pepper. This is how Nokoss, a Senegalese garlic paste, is made.

Step 2: Accara Sauce
Heat the oil in a pan and sautée the rest of the green and yellow onions for about 5 minutes, then add the tomato paste.

Cook over medium heat while stirring constantly for 3-4 minutes then add water and the rest of the ingredients. Reduce the heat and cook for about 20 minutes. Add 1 and ½  tablespoons of Nokoss. Stir. Add cayenne pepper. Stir.

Season with salt to taste.

Serve on plate beside accara.

(You can also serve the Accara and sauce on slices of baguette to make sandwiches.) 

Nutritional Analysis: 
Calories: 79, Fat: 6g, Saturated Fat: 0g, Sodium: 9mg, Carbohydrate: 5g, Fiber: 1g, Sugars: 1g, Protein: 1g
Yield: 
8 Servings

Marie-Claude Mendy, Chef and Owner of Teranga

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