Accara is Senegal's beloved bean fritter — essentially the same dish as Nigerian akara, reflecting the shared culinary heritage of West African coastal cuisines. Made from skinned, blended black-eyed peas fried in hot oil, accara appears at breakfast time throughout Dakar and coastal Senegal, sold by women vendors who set up their frying pans at street corners and market entrances.

What distinguishes Senegalese accara from its West African cousins is its traditional pairing with tamarind sauce (dakar) — a thin, sweet-sour condiment made from tamarind paste, sugar, and water that provides a refreshing acidic counterpoint to the fried, savory fritters. The combination of hot crispy bean fritter dipped in cold tamarind sauce is one of Senegal's great street food pleasures.

Accara is also eaten stuffed inside a small baguette roll with the tamarind sauce, creating the Senegalese equivalent of a breakfast sandwich. This "accara sandwich" is a popular grab-and-go breakfast for Dakar's workers and students. The dish is vegan, naturally high in protein, and extremely affordable — a reflection of Senegal's sophisticated tradition of nutritious street food.