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Active time
10 minutes
Total time
10 minutes
8 Servings

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


  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


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

Yield: 8 Servings

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