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Recipes

Kanni: Hot Sauce for Accara

African Heritage Diet Vegetarian & Vegan Diet Dip or Sauce Gluten Free Vegan Vegetarian

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

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Prep Time:

10 minutes

Total Time:

10 minutes

Yield:

8 Servings

Nutrition Facts

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Nutrition Facts

  • Calories: 79
  • Fat: 6g
  • Saturated Fat: 0g
  • Sodium: 9mg
  • Carbohydrate: 5g
  • Fiber: 1g
  • Sugars: 1g
  • Protein: 1g
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Ingredients

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

1/2 teaspoon cayenne pepper

For the Accara Sauce:

2 tablespoons olive oil

1/2 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 1/2 teaspoons cayenne pepper

Salt

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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

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