Senegalese cuisine is known for its strong spices and refreshingly light flavors. This salad is typically served alongside thieboudienne – a traditional fish and rice dish. It’s the perfect choice for a light summer dinner full of aroma and a touch of spice. You’ll need to garnish it with rof, which is a mixture of chili, parsley, garlic, and scallions if you want to get the full experience. The most important aspect of the recipe is to serve the salad chilled, so add that to your prep time. Here’s how to make it!
- ½ cup finely chopped parsley
- ¼ cup fresh lime juice
- ¼ cup canola or peanut oil
- 2 tablespoons fresh orange juice
- 2 peeled, pitted, and cut into 1″ cubes mangoes
- 2 pitted ripe avocados (peeled and also cut into 1″ cubes)
- 1 stemmed, seeded, and minced jalapeño
- 1 small peeled and cut navel orange
- salt and black pepper (to taste)
- 2 teaspoons shredded coconut (optional)
Depending on the servings you need to prepare as well as on your preference, you can always increase or decrease the amount of ingredients you add. Feel free to add something of your own to make things extra fun, like shrimp or onions. Experiment away!
Making the Senegalese Salad Garnished With Rof
Prepare the rof. In a large bowl, whisk together the jalapeño, parsley, salt, pepper, oil, and citrus juices together.
Once the rof dressing is ready, add the chopped avocados and mangoes and toss them gently until they are well coated in the dressing. Cover the bowl and let it sit in the refrigerator for an hour.
Take out of the refrigerator and transfer the salad to a serving bowl. Arrange it with orange slices on top. Sprinkle the remaining parsley and the coconut flakes (if you’re using them) and serve chilled. Enjoy!
If you’re watching your calorie intake, here are the nutrition values in this salad:
- Calories: 211kcal
- Protein: 1g
- Carbohydrates: 21g
- Fat: 15g
- Fiber: 2g
- Potassium: 284mg
- Sodium: 13mg
- Calcium: 34mg
- Vitamin C: 75mg
- Vitamin A: 1661IU
- Iron: 1mg
A fan of Oriental cuisine, aren’t we all? Do try this authentic delicacy, that you’ll find wafting in every traditional Chinese kitchen cooked especially during the Dragon Boat Festival Celebration: Bamboo wrapped Sticky Rice called Zòngzi in Mandarin! Though it’s elaborate, treat it as a weekend project and you’ll be pleased with your results. For, once the elaborate Zongzi is ready, the rolls can be stored in the freezer, and steamed whenever you and your family would like a taste of this festival favorite.
Prep Time: 2 hours
Cook Time: 1 hour 40 min
Total Time: 3 hours 40 min
Ingredients: (to make approx. 1 dozen Zongzi)
30 – 35 bamboo leaves
3 cups of rice (glutinous)
For the Filling:
1 lb. pork belly / lean pork shoulder
3 Chinese sausages strings
1/2 cup shrimp (dried)
1 cup mushrooms (dried)
1/2 fried shallots (dried)
2 Tbsp. of cane sugar
1 tsp. of salt
1/4 tsp. of five-spice powder
1/4 cup of soy sauce (low sodium)
Step 1: Take Bamboo leaves and wash them thoroughly. Soak the bamboo leaves for two hours in hot water till they are soft. Wipe them clean and presto! They are ready to use. (We recommend starting a day prior to the actual cooking)
Step 2: Stir fry the rice using a little bit of water till it is fragrant yet not sticky.
Step 3: Cook the ingredients of the filling for an hour till the pork is fully cooked.
Step 4: Next, fold the bamboo leaves into a cone shape. Add some sticky rice at the bottom, put in a layer of the filling, and once again top with rice.
Step 5: Fold the leaf so that it is neatly sealed and tie it up together with cotton twine.
Step 6: Steam the bundles in a steamer for an hour and 25 minutes.
Voila, your delicious Zòngzi is ready! Open it and dive right in.