Salatu Niebe (black-eyed beans salad)
Salatu Niebe (black-eyed beans salad)
October 24, 2015
Salatu Niebe is a Senegalese salad made popular outside Senegal by Chef Pierre Thiam, one of Senegal’s renown chefs and author of the cook book “Yolole! Recipes from the heart of Senegal”.
Directions
1Boil the black-eyed beans in a pot with the water until tender. The beans are tender when one or two easily turns to mash when pressed between your fingers.
2Add all the other ingredients such as tomatoes, cucumber, bell pepper, scallions, parsley, lime juice, salt and habenero to the boiled and drained black-eyed beans in a bowl
3Pour in the extra virgin oil and whisk.
4Allow the mixture to sit for an hour before serving.
I used unseeded green African birds eye chilli instead of the habenero
The cook time is mainly for the beans which may take over an hour to tenderise
Adapted from Chef Pierre Thiam
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