Since Senegal borders the Atlantic Ocean, fish is a very important component in the cooking. Most other meats are also popular except for pork due to the nation's large muslim population. Peanuts are the primary crop of Senegal along with couscous, white rice, sweet potatoes, lentils and various vegetables.
The salad that I made today is traditionally made with Fonio. Fonio is a kind of millet that has been cultivated in West Africa for thousands of years. It has a nutty flavor, almost like a combination of couscous and quinoa in appearance and texture.It is a favorite in salads, stews, porridge and even ground into flour. It is gluten free and nutritious.I couldn't find fonio locally, so made the salad with quinoa instead. This salad uses seasonal fresh produce and is very tasty and refreshing. The cucumber, tomatoes and the herbs are from my backyard, so it is a great way to use up your summer harvest. It is a great addition to picnics or potlucks.
Senegalese Quinoa Mango Salad
Ingredients:
- 1cup Cooked Quinoa
- 1 Small Ripe Mango, peeled and diced
- 1 Small Cucumber, peeled and diced
- 2tbsp Red Onion, finely chopped
- 3tbsp Fresh Parsley, finely chopped
- 3tbsp Fresh Mint, finely chopped
- 1/2cup Grape Tomatoes, halved
- 2tbsp Lemon/ Lime juice
- 3~4tbsp Olive oil
- To taste Salt & Pepper
- In a small bowl, combine lime/ lemon juice, salt and pepper. Drizzle olive oil and whisk until the dressing emulsifies.
- In a mixing bowl, combine quinoa, herbs, mango, onion, tomatoes and cucumber. Mix well and stir in the dressing. Serve right away and enjoy!!
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