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Senegal’s Black-eyed Pea Salad | Saladu Ñebbe

This New Year, I’m making room for sunlight to lay across the floor. No more discarded shoes to trip over. No more stacks of books or useless tchotchkes. Senegal inspired me. I saw photo after photo of her beautiful waters… vast expanses where sunlight runs free, unhampered by clutter. Less stuff in general, with more of the right stuff – friendship, laughter, love. This is how I want my home and my life to be.  I want to eat fresh and right. I want sunlight in my body. There’s nothing like starting the New Year with Black-eyed Peas in a crisp, cheerful salad, loaded up with all of her favorite friends: tomatoes, cucumbers, avocado, and hard-boiled eggs. Coincidentally, the mild, tender bean (it’s not really a pea) is a Senegalese staple. You can find salads like this in restaurants along the coastal cities, either dressed simply with fresh lime juice, or coated thickly with a French dressing inspired mixture of ketchup and mayonnaise. Some will serve the beans spicy with minced habenero, while others keep it mild. …

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Black eyed peas in red sauce | Red Red

Serves 4-6 Have you always wanted to dye your hair red, but have never had the courage? Do the next best thing – cozy up to a bowl of west-African “Red Red.” Ginger people look dull in comparison to this electric one pot wonder. The bright red color comes from the addition of shockingly excessive amounts of red palm oil – up to one cup for three cups of beans in some recipes. Traditional recipes include so much oil that a red ring forms around the base of the beans. I’ve been fairly modest with my addition for health reasons and because I find the flavor of red palm oil quite strong. Play around with it – start with 1/8 cup, and add more at the end of cooking until you like the taste. Ingredients: 1/4 cup red palm oil (or more to taste) 1 small onion, chopped 1 poblano, chopped (or your favorite hot pepper) 5 cloves garlic, sliced or crushed 1 tsp curry powder 2 15 oz cans black eyed peas , drained 1 …

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