Senegalese Fonio Grain Salad with Mango and Avocado
Active time:
20 min
Total time:
25 min
Serves:
4
Serigne Mbaye, an award-winning Senegalese American chef, got his start in Michelin-starred restaurants. After settling in New Orleans, he created a pop-up that connects the cuisines of New Orleans and Senegal. Serigne cites West African food as the grandparent of New Orleans cooking, since the city was a major slave port from the Senegal and Gambia regions.
Fonio is a type of millet that has been cultivated in West Africa for thousands of years. It’s been described as having a texture between quinoa and couscous with a delicious earthy, nutty flavor. It’s also full of protein and other nutrients. In Senegalese cuisine, it’s often served as a base for stew.
Steps
1
Making the Dish
Ingredients
FOR THE FONIO:
1⁄2 cup fonio
1⁄2 cup water
Salt
FOR MANGO VINAIGRETTE:
1 mango, peeled and diced small
Salt
1 teaspoon Dijon mustard
2 tablespoons sugar
2 teaspoons lemon juice
1/4 teaspoon cayenne
1⁄2 cup vegetable oil
FOR THE SALAD:
1⁄2 head cabbage, julienned
1⁄2 red onion, sliced and pickled
1 avocado, diced
2 tomatoes, diced
1 tablespoon chopped pecans
1 sprig parsley, for garnish
To make the fonio, wash the fonio in running water five times, straining it through a fine-mesh sieve in between.
In a medium saucepan, boil the water with a pinch of salt. Add the fonio and cook, stirring, for 3 minutes. Remove from the heat, cover, and let stand for 10 minutes. Fluff with a fork.
To make the mango vinaigrette, in a blender, add the mango, a sprinkle of salt, Dijon mustard, sugar, lemon juice, and cayenne. Blend with the oil until it has a smooth and thick consistency. Add more seasoning to taste.
To assemble the salad, in a medium bowl, add the prepared fonio, cabbage, pickled red onion, avocado, tomatoes, and pecans. Mix everything, and toss with a little bit of mango vinaigrette until you find the right balance.
Garnish with the parsley and serve immediately.
