Accara

Method

1. 1

   Blend the peeled soaked peas with onion and a little water to a thick paste.

2. 2

   Beat the paste with baking soda and salt for 3 minutes until visibly lighter.

   💡 The beating whips in air — skip it and you fry hockey pucks.

3. 3

   Drop spoonfuls into 170°C oil; fry golden, turning, 4–5 minutes.

4. 4

   Simmer tomato paste, scotch bonnet, vinegar and salt into kaani.

5. 5

   Serve hot with the sauce, or stuff into half a baguette like Dakar does.