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. Continue reading
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