We began our first Senegalese meal with a wonderful and fresh collard greens salad. With its ripe mangoes, sweet potatoes, goat cheese, and ginger dressing- this salad is healthy and rich with zingy flavor. The recipe is brought to us by Senegalese chef Pierre Thaim:

Roasted Sweet Potatoes

2 sweet potatoes, peeled and cut into half inch cubes

1 tablespoon fresh thyme leaves, finely chopped

1 tablespoon cumin seeds

2 tablespoons red palm oil

2 garlic cloves, lightly crushed with side of knife

1/2 teaspoon salt

Ginger dressing

2 tablespoons of fresh lime juice

1 tablespoon peeled, chopped, fresh ginger

Fine sea salt and freshly ground black pepper

1/4 red palm oil

salad

1/2 bunch collard greens, tough ribs removed, leaves roughly torn

2 mangoes, peeled, pitted, and cut into 1/2 inch cubes

1/4 cub fresh goat cheese

1/4 cub roasted unsalted cashew nuts, coarsely chopped

 

 

Thaim, Pierre. Senegal: Modern Senegalese Recipes from the Source to the Bowl. New York: Lake Isle Press, 2015.

Photos by author.