Salatu Niebe (Senegalese Black-Eyed Pea Salad)
Senegal
Rédacteur en chef
Abuja, Nigeria ·
Cookies sur African Food Network
Nous utilisons des cookies essentiels au fonctionnement du site. Nous aimerions aussi déposer des cookies de mesure d’audience et des cookies publicitaires, uniquement avec votre accord. Vous pouvez choisir séparément pour chacun. Lire notre politique relative aux cookies
Abuja, Nigeria ·
Salatu niebe is cooked black-eyed peas tossed with finely diced cucumber, tomato, bell pepper, spring onion and chilli, dressed with lime juice and olive oil. It is Senegalese and is usually served after the main meal rather than before it. Niebe is the Wolof word for black-eyed peas, and the bean is not an import. Cowpeas were domesticated in West Africa thousands of years ago and travelled to the Americas through the transatlantic slave trade, which is why black-eyed peas are as fundamental to Southern American cooking as they are to Senegalese. The direction of that journey is frequently reversed in the telling. The technique is in the cutting. Everything except the peas is diced very finely, so each spoonful carries a bit of everything rather than separate components. That is what makes it read as a composed salad rather than beans with vegetables in. It travels and keeps well, which is why it is a standard dish for feeding a crowd, made ahead, it improves as the peas absorb the lime and oil. The source credits Chef Pierre Thiam with popularising it outside Senegal, and that attribution is well founded. Its ingredient list omits the olive oil and parsley that its own description requires.
Salatu niebe is a Senegalese salad of black-eyed peas with finely diced vegetables, lime juice and olive oil, usually served after the main meal. Niebe is the Wolof word for black-eyed peas, which were domesticated in West Africa and carried to the Americas through the transatlantic slave trade.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Drain the soaked black-eyed peas. Cook them in a saucepan of boiling, salted water for 30 minutes or until tender.
Drain the peas and set them aside to cool completely. Warm peas will wilt the vegetables.
While the peas cook, wash, peel and finely dice the cucumber.
Wash, seed and finely dice the red bell pepper.
Wash and finely chop the tomato, green onion and chilli. Everything except the peas should be cut small, so each spoonful carries a bit of everything.
Juice the limes into a small bowl.
Put the cooled peas into a large bowl and mix in the vegetables, lime juice, olive oil and parsley.
Season well with salt and pepper and serve.
Soyez le premier à noter cette recette
Vous l’avez cuisinée ? Votre note aide la personne suivante à se décider.
Aucun avis sur cette recette pour le moment. Si vous l’avez cuisinée, le vôtre serait le premier.
