I love this fonio salad’s combination of sweet, tangy, juicy, sharp, and aromatic. Perfect in warm weather.
Fonio Mango Salad
(adapted from Senegal: Modern Senegalese Recipes from the Source to the Bowl, by Pierre Thiam)
- 1 cup dry Yolélé fonio, cooked and cooled (yields ~ 4 cups)
- juice of 1 lemon, plus more to taste
- 1 tablespoon grated fresh ginger
- 1 teaspoon salt, and more to taste
- black pepper or red pepper flake to taste
- 1/3 cup olive oil
- 2 small or 1 large ripe mango, peeled, pitted, and diced
- 1 cup diced cucumber (English or Persian have the best crunch and less bitter skin)
- 1/2 red onion, finely diced
- 1 pint grape tomatoes, quartered
- 1 bunch mint, finely chopped
- 1 bunch parsley, finely chopped
While fonio is cooling, prepare the dressing: Whisk together lemon, ginger, salt and pepper. Slowly pour in the olive oil and keep whisking to emulsify.
Combine the cooked and cooled fonio with all of the other ingredients in a large bowl.
Pour the dressing over the salad, toss, adjust seasoning to taste, and serve immediately.