Salads
Gambian Black-Eyed Pea Salad (Salatu Niebe)
The Quirky Foodster Team
Ingredients
- 300 g (1 1/2 cups) dried black-eyed peas, soaked and boiled until tender
- 1 small red onion, finely diced
- 1 red bell pepper, diced
- 2 tomatoes, deseeded and diced
- 2 tbsp vegetable oil
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Method
- Drain and cool the cooked black-eyed peas thoroughly.
- Combine the peas with the onion, bell pepper and tomatoes in a large bowl.
- Whisk together the oil, lemon juice, salt and pepper, then pour over the salad.
- Toss gently, sprinkle with parsley, and chill for 15 minutes before serving.
Introduction: This hearty bean salad makes use of the black-eyed peas central to Gambian cuisine (the same bean used for Akara), tossed with vegetables and a tangy dressing for a filling, protein-rich side dish common at communal gatherings.
Cultural Background: This hearty bean salad makes use of the black-eyed peas central to Gambian cuisine (the same bean used for Akara), tossed with vegetables and a tangy dressing for a filling, protein-rich side dish common at communal gatherings.
Tips: Cool the beans completely before dressing to prevent a watery salad. Chilling briefly allows the flavours to meld.
Variations: Add flaked smoked fish for a more substantial version. Stir in finely chopped scotch bonnet for extra heat.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Not applicable; served cold or at room temperature.
Nutrition: Approx. 210 kcal, 10g protein, 9g fat, 24g carbohydrate per serving.
FAQs:
Q: Can I use canned black-eyed peas?
A: Yes, rinse and drain canned peas well to save time.
Q: Is this salad served warm or cold?
A: It is traditionally served cold or at room temperature.
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