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Salatu Niebe Salsa

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March 16, 2021 by Pierre Thiam

Inspired by a salad recipe of the same name from Pierre’s cookbook Senegal: Modern Senegalese Recipes from the Source to the Bowl, this salsa has it all- acid, sweetness, heat, and nutrient-dense black-eyed peas, best enjoyed scooped with a Yassa! Fonio Chip.

Black-eyed peas are the unsung hero of this salsa— a good source of calcium, folate, and vitamin A, they also cool down the salsa’s heat and add a creamy texture. Be sure to allow the peas their short soak in the fresh lime juice, it helps break down the pea fibers and bring all the flavors together.


Makes 1 Large bowl (about 3 cups)
    • (15 oz) can black-eyed peas, rinsed and drained
    • tomato, diced
    • cucumber, seeded and diced
    • red bell pepper, diced
    • bunch scallions, chopped
    • ½  bunch flat-leaf parsley, roughly chopped
    • Juice of 2 limes
    • habanero pepper, seeded and finely chopped
    • ¼  cup olive oil
    • Salt to taste


      • 01 .  

        In a large bowl, gently fold together all ingredients and let soak for 10 minutes. Serve at room temperature.


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