Salads
Salade de Niébé (Black-Eyed Pea Salad)
Ingredients
- - 300 g (1 1/2 cups) dried black-eyed peas, soaked overnight
- - 1 small red onion, finely chopped
- - 1 tomato, diced
- - 1 small green pepper, diced
- - 2 tbsp vegetable oil
- - 1 tbsp lemon juice
- - 1/2 tsp salt, or to taste
- - 1/4 tsp black pepper
- - 2 tbsp chopped fresh parsley
Method
- Drain the soaked black-eyed peas and rinse well.
- Place in a saucepan, cover with fresh water, and bring to a boil.
- Reduce heat and simmer for 35-40 minutes, until tender but still holding their shape.
- Drain in a colander and leave to cool to room temperature.
- In a mixing bowl, combine the cooled peas with the onion, tomato, and green pepper.
- Whisk together the oil, lemon juice, salt, and pepper, then pour over the salad and toss to combine.
- Scatter over the parsley just before serving.
Introduction: This hearty, protein-rich salad makes good use of black-eyed peas, a crop widely grown across Burkina Faso's savannah regions.
Cultural Background: This hearty, protein-rich salad makes good use of black-eyed peas, a crop widely grown across Burkina Faso's savannah regions. It is often served as a refreshing side at family gatherings and celebrations, balancing the richness of stewed meats served alongside it.
Tips: Cool the peas fully before dressing to prevent the salad turning mushy. A splash of extra lemon juice just before serving brightens the flavours nicely.
Variations: Add flaked smoked fish or hard-boiled egg for extra protein. Stir in a spoonful of finely chopped Scotch bonnet chilli for heat. Naturally vegan as written.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: This salad is served cold or at room temperature and does not require reheating.
Nutrition: Approx. 220 kcal, 12 g protein, 30 g carbohydrate, 6 g fat per serving (based on 4 servings).
FAQs:
Q: Can canned black-eyed peas be used?
A: Yes, drain and rinse two 400 g (14 oz) cans and skip the cooking step to save time.
Q: How long does the salad keep its texture?
A: It is best eaten within 2 days, as the peas can soften further in the dressing over time.