Salatu Niebe Salsa
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.
Ingredients
Makes 1 Large bowl (about 3 cups)
- 1 (15 oz) can black-eyed peas, rinsed and drained
- 1 tomato, diced
- 1 cucumber, seeded and diced
- 1 red bell pepper, diced
- 1 bunch scallions, chopped
- ½ bunch flat-leaf parsley, roughly chopped
- Juice of 2 limes
- 1 habanero pepper, seeded and finely chopped
- ¼ cup olive oil
- Salt to taste
Preparation
- 01 .
In a large bowl, gently fold together all ingredients and let soak for 10 minutes. Serve at room temperature.
