Salatu niebe

24 Jun

salatu niebe

Bright, colourful, spicy, fresh… Senegal’s salatu niebe is something I’ll definitely make again after our World Cup 2018 cook-off is over.

This recipe makes a lot, so it’s fortunate salatu niebe keeps well in the fridge.

I served it on a bed of shredded lettuce one day, and heaped it into avocado halves the next. It would also work well stuffed into a pitta or wrap.

The recipe is adapted from one I found on the My Weku Tastes website.

Salatu niebe
(serves 6)

  • 200g dry black-eyed peas
  • juice of two limes
  • 1 tsp ground cumin
  • 1 hot red pepper, minced (or to taste)
  • ½ tsp salt
  • ¼ tsp ground pepper
  • ¼ cup olive oil
  • 1 cucumber, diced
  • 2 tomatoes, diced
  • 2 peppers, diced (a mix of colours is nice)
  • 4 green onions, sliced thinly crosswise)
  • ¼ cup flatleaf parsley, chopped finely
  1. In a mixing bowl, cover the black-eyed peas with cold water, and soak for at least a couple of hours.
  2. Drain the black-eyed peas, rinse, and transfer to a large pot.
  3. Cover with fresh water, bring to a boil and simmer until tender (about twenty minutes).
  4. While the black-eyed peas are cooking, whisk together the lime juice, cumin, minced hot pepper, salt, pepper and olive oil to make a dressing.
  5. Drain the cooked black-eyed peas, tip into a serving bowl and toss with the dressing while still hot.
  6. When the black-eyed peas have cooled to room temperature, mix in the cucumber, tomatoes, peppers, green onions and parsley.
  7. Let the salad rest for an hour to allow the flavours to develop. Adjust the seasoning and serve.

Family score: 8.6 out of 10

 

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