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
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 ½ tablespoons of Nokoss. Stir. Add cayenne pepper. Stir.
- Season with salt to taste. Serve on plate beside accara (recipe here).
(You can also serve the Accara and sauce on slices of baguette to make sandwiches.)
Marie-Claude Mendy, Chef and Owner of Teranga