Senegalese Black Eyed Pea Salad with Tankora Peanut Spice Mix – This healthy protein packed salad works great as a #vegan side dish or snack.
For the month of November, I am guest hosting Around the World – Senegal. I know this is not a popular cuisine, but I hope all you experimenting cooks out there are willing to explore this delicious cuisine. On the event announcement page here, you can gets lots of useful info about this cuisine as well as some links to recipes.
For today’s recipe, I am using the ubiquitous Tankora Spice Mix which is used often in Senegalese cuisine. Try this spice mix on any vegetable or rice dish and you will become an instant fan. Peanuts are used often in African cuisines and are used in every course of the meal from beverages to stews to desserts. With both peanuts and beans in this salad, it is a Protein Packed Powerhouse of a dish.
Although the recipe below is made by soaking the dried beans overnight and then cooking them, you can make this salad quick and easy in a fraction of the time by utilizing canned beans instead.
You can customize this salad as you like and add more vegetables. Some great additions would be corn, summer squash and onions. Then add a liberal amount of Tankora and it transforms any simple salad into something special.
IN THE MAKING
Senegalese Black Eyed Pea Salad with Tankora Peanut Spice Mix
- Salad Ingredients:
- 2 cups black eyed peas soaked overnight
- 3 cloves garlic
- 1 red bell pepper chopped
- 1 carrot grated
- 3 tablespoons lime juice
- Tankora Ingredients:
- 1 cup roasted peanuts
- 2 teaspoon salt
- 1 teaspoon ground white pepper
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- To make the tankora, grind the peanuts with all the spices until you have a fine powder.
- Cook the peas with the garlic in 8 cups water, until the peas are tender. Let cool.
- In a large bowl, combine the peas with the carrot, bell pepper, lime juice and 1/2 cup of the tankora spice mix. Mix until thoroughly combined.
- Let rest for 30 minutes and serve.