Salads
Salade de Tomates Béninoise (Beninese
Ingredients
- - 5 ripe tomatoes, sliced into wedges
- - 1 onion, thinly sliced
- - 2 tbsp vegetable oil
- - 1 tbsp lime juice
- - 1/2 tsp salt, or to taste
- - 1 small chilli, finely chopped (optional)
- - 2 tbsp chopped fresh parsley or coriander
Method
- Arrange the tomato wedges and sliced onion in a wide bowl.
- Whisk together the oil, lime juice, salt and chilli.
- Pour the dressing over the tomatoes and onion, tossing gently.
- Let the salad rest for 10 minutes at room temperature to allow the flavours to meld.
- Sprinkle with chopped parsley or coriander just before serving.
Introduction: A simple, punchy tomato salad served as a cooling counterpoint to spicy mains, this dish appears at nearly
every family table in Benin, dressed simply with onion, oil and a touch of chilli.
Cultural Background: A simple, punchy tomato salad served as a cooling counterpoint to spicy mains, this dish appears at nearly
every family table in Benin, dressed simply with onion, oil and a touch of chilli.
Tips: Salting the tomatoes and letting them rest draws out their natural juices, which mix with the dressing to
create a light, flavourful sauce at the bottom of the bowl – don't waste it, spoon it over rice or bread.
Variations: Add crumbled hard-boiled egg or a handful of olives for a more substantial version.
Vegetarian/Vegan: Already vegan as written.
Storage: Best eaten the same day; tomatoes soften and release excess liquid if stored too long.
Reheating: Not applicable – served cold or at room temperature.
Nutrition: Approx. 90 kcal, 1g protein, 7g fat, 7g carbohydrates per serving.
FAQs:
Q: Can I use canned tomatoes?
A: Fresh, ripe tomatoes are strongly recommended for the texture; canned tomatoes turn this salad mushy.
Q: How spicy is this dish?
A: It's mild by default – the chilli is optional and easy to adjust or omit entirely.