Today, we introduce you to the recipe for a fresh Senegalese salad made with mango and avocado. Quick and easy to prepare, it is excellent as an accompaniment to dishes or even alone.
Time 30 minutes
Serves 3
Ingredients
2 pitted avocados
2 pitted mangoes, peeled and diced
1 orange, juice of one lime
1 – 2 Chillies roughly chopped coriander to taste
40 gr avocado
Salt to taste
1 teaspoon freshly ground black pepper
2 teaspoons grated coconut
Preparation
Cut the orange in half and squeeze half of it into a bowl. Chop the other half into small pieces and set aside. Add the lime juice, chili pepper, oil, salt, pepper and coriander to the bowl with the orange juice and blend everything. Add the diced avocado and mango and the orange pieces to the bowl. Cover the bowl with cling film and leave in the fridge for an hour. Serve garnished with coriander and grated coconut.
Theiboudienne. Tchep, chep poisson, cebuu jeen, so many names for a very popular dish based on rice, fish and stewed vegetables, which from Senegal, where it is the national dish, has spread throughout West Africa. Its variant with meat is also very popular, equally tasty and delicious.
Time 1 ½ hours
Serves 6
Ingredients
- 400 gr of broken rice/patna
- 600 gr of fish fillet (of your choice: grouper, sea bream, sea bass)
- 300 gr of carrots
- 300 gr of cabbage
- 150 gr of pumpkin
- 2 fresh tomatoes
- 150 gr of tomato puree
- 3 onions
- 2 small oval aubergines
- 4 tablespoons of peanut oil
- 1 tablespoon of fish sauce
- chili powder
- 1 pinch of black pepper – salt to taste
Preparation
Clean and wash the vegetables and cut them into chunks, leaving some larger pieces. Peel and finely chop the onions and brown them in a saucepan with 4 tablespoons of oil. Pour in the tomato puree, the vegetables and the fish cut into pieces. Add the fish sauce, pepper and chilli, salt and, if necessary, add a little water. Cover and cook on a very low heat for about 30 minutes. When the vegetables are cooked, remove them with a slotted spoon, transfer them to a bowl and keep warm. Pour the rice into the same saucepan in which you cooked the vegetables and pour in enough water to cover it by a finger. Bring to the boil, put the lid on and cook on a very low heat until the cooking liquid has been absorbed (about 30 minutes). Transfer the rice and fish to a serving dish, arrange the still hot vegetables and fish on top and serve immediately. (CC BY-SA 4.0/Tafsir207)
