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”.
1/2 pound black-eyed beans, soaked in water preferably overnight
Salt and freshly ground black pepper
1 tomato or 4 cherry tomatoes diced
1 cucumber diced
1 red bell pepper and 1 orange bell pepper diced
A bunch of scallions chopped
1/2 a bunch Italian parsley finely chopped
Juice of 2 limes
1 teaspoon of cumin
1 habanero pepper finely chopped
½ a cup of extra virgin olive oil
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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