This recipe is from Senegal: Modern Senegalese Recipes from the Source to the Bowl ($35), by Pierre Thiam.
- Juice of 2 lemons
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup olive oil
- 2 cups cooked fonio or quinoa
- 1 bunch parsley, leaves finely chopped
- 1 bunch mint, leaves finely chopped
- 1 ripe mango—peeled, pitted and diced
- ½ red onion, finely chopped
- 1 cup red and yellow grape tomatoes, halved
- 1 small cucumber, seeded and diced
- ½ cup cashews
- To cook fonio: Wash 1 cup fonio grains by submerging in warm water, swishing the grains around with your fingers, then pouring out and replacing the water several times until it runs clear. Drain well.
- Bring 1 cup of water to a boil in a medium pot. Stir in the cleaned raw fonio and 1 tablespoon of salt, cover tightly with the lid, and turn the heat to low. Cook for about 2 minutes, until the water is just absorbed.
- Turn off the heat and gently fluff with a fork, making sure you fluff the bottom where it’s wetter.
- Cover again for another 5 to 10 minutes, until tender.
- To assemble: In a small bowl, combine the lemon juice with the salt and pepper.
- Slowly pour in the oil, whisking to emulsify.
- Place the fonio in a large bowl and add the parsley, mint, mango, onion, tomatoes and cucumber.
- Toss well and generously fold in the vinaigrette to taste. (You may have some left over.)
- Top with the spiced cashews (if using) and serve immediately.
This recipe is from Senegal: Modern Senegalese Recipes from the Source to the Bowl by Pierre Thiam and Jennifer Sit (Lake Isle Press).