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.
- 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
- 01 .
In a large bowl, gently fold together all ingredients and let soak for 10 minutes. Serve at room temperature.
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