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)
One 10 oz package Yolélé fonio, cooked and cooled
2 Tbsp lemon juice
1 tsp finely chopped fresh garlic
1 tsp finely chopped fresh ginger
1 tsp salt
pepper or hot pepper to taste
½ cup olive oil
1 cup finely diced mango
½ cup diced peeled cucumber
1 cup halved grape tomatoes
½ cup finely chopped mint
½ cup finely chopped parsley
- While fonio is cooling, prepare a dressing: Whisk together the lemon, garlic, ginger, salt and pepper. Slowly pout 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.