Nyebbeh and Akara

All of these recipes are from Michele Daryanani and Shakhil Shah’s “The Gambian Cookbook.” On the left is Bassi Nyebbeh (p. 41), which is mashed black-eyed peas with a gravy made of palm oil onions, and tomato puree. On top are some fried plantain chips. On the right are Akra Fritters (p. 18) and Akra Dipping Sauce (p. 16). I loved the flavor of the sauce and the texture of the fritters. It was all very quick to put together.