For the nokkos (Senegalese garlic paste):
3 cloves garlic, chopped
1 bell pepper, cubed
1 bunch green onions
1 medium yellow onion. chopped
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
- To make the nokkos: Purée the garlic, bell pepper, green onions, and yellow onion in a food processor along with the salt, pepper, and cayenne.
- To make the Accara sauce: In a medium pan, heat the oil. Cook the green and yellow onions, stirring occasionally, for about 5 minutes, followed by the tomato paste.
- Continue to cook the onion mixture over medium heat while stirring constantly for 3-4 minutes. Add the water, pepper, habaneros, white vinegar, and cayenne. Reduce the heat and cook for about 20 minutes. Add 1 ½ tablespoons of Nokoss, and stir.
- Season with salt to taste. Serve on a plate beside Accara.
(You can also serve the Accara and sauce on slices of baguette to make sandwiches.)
Marie-Claude Mendy, Chef and Owner of Teranga