Bowl of Black-Eyed Pea Salad
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Black-Eyed Pea Salad


Senegal   -   Salatu Niebe
Makes:
Effort:
Sched:
DoAhead:  		 8 cups
***
9 hrs
Yes		 West Africa is not known as salad country, but this one from Senegal is truly excellent, and it requies no exotic ingredients.

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8
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1
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5
2/3
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ar
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Black-Eyed Peas  
-- Salad
Tomato
Cucumbers (1)
Bell Pepper, red
Scallions
Parsley
-- Dressing
Habanero (2)
Olive Oil ExtV
Lime Juice
Salt
Pepper
-- Serve With
Lettuce Leaves
PRE-PREP   -   (8 hrs - 5 min work)
  1. Soak 6 hours or overnight BLACK-EYED PEAS with 1 t Salt and Water to cover well. Drain and Rinse.
  2. In a Saucepan, place Black-eyed Peas and Water to cover. Bring to a boil uncovered. Skim foam and simmer covered until beans are tender, but still completely intact. Drain and cool.
MAKE   -   (40 min + sitting time)
  1. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Cut into 3/8 inch dice.
  2. Cut CUCUMBRS into 3/8 inch dice.
  3. Cut BELL PEPPER into 3/8 inch dice
  4. Cut SCALLIONS crosswise less than 1/4 inch, white and green.
  5. Separate PARSLEY leaves from Stems and chop coarse.
  6. Cap and Core Habanero and chop very fine. Mix all Dressing items in a small jar.
  7. Mix all Salad Items.
  8. Fold in Black-eyed Peas until evenly distributed, gently to avoid breaking them up.
  9. Shake Dressing up and pour over Salad. Toss gently. Let stand about 1 hour for flavors to blend, tossing gently once or twice.
  10. Serve over lettuce leaves or as desired - cold, but not chilled.
NOTES:

  1. Cucumbers:

      If at all possible, use small cucumbers that don't need to be skinned or seeded, such as Persian, Japanese or European. If you have only the standard waxed green blimps, peel them and seed them, then measure out the given weight.

  2. Habanero:

      Scotch Bonnet / Habanero chilis from the Caribbean now dominate in West Africa. They are hot, but capped and cored, a single one gives this recipe just a touch of sharpness. For details see our African Chilis page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
qgp_bepea1 180416 yol96   -   www.clovegarden.com
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