Swich | Recipes - Senegalese Fonio Grain Salad with Mango and Avocado
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Senegalese Fonio Grain Salad with Mango and Avocado

Serigne Mbaye, an award-winning Senegalese American chef, got his start in Michelin-starred restaurants. After settling in New Orleans, he created a pop-up that connects the cuisines of New Orleans and Senegal. Serigne cites West African food as the grandparent of New Orleans cooking, since the city was a major slave port from the Senegal and Gambia regions.

Fonio is a type of millet that has been cultivated in West Africa for thousands of years. It’s been described as having a texture between quinoa and couscous with a delicious earthy, nutty flavor. It’s also full of protein and other nutrients. In Senegalese cuisine, it’s often served as a base for stew.

Makes 4 servings | Active Time: 20 minutes | Total Time: 25 minutes
Makes 4 servings | Active Time: 20 minutes | Total Time: 25 minutes
Step 1: Making the Dish
  • FOR THE FONIO:
  • 1⁄2 cup fonio
  • 1⁄2 cup water
  • Salt
  • FOR MANGO VINAIGRETTE:
  • 1 mango, peeled and diced small
  • Salt
  • 1 teaspoon Dijon mustard
  • 2 tablespoons sugar
  • 2 teaspoons lemon juice
  • 1/4 teaspoon cayenne
  • 1⁄2 cup vegetable oil
  • FOR THE SALAD:
  • 1⁄2 head cabbage, julienned
  • 1⁄2 red onion, sliced and pickled
  • 1 avocado, diced
  • 2 tomatoes, diced
  • 1 tablespoon chopped pecans
  • 1 sprig parsley, for garnish

To make the fonio, wash the fonio in running water five times, straining it through a fine-mesh sieve in between.

In a medium saucepan, boil the water with a pinch of salt. Add the fonio and cook, stirring, for 3 minutes. Remove from the heat, cover, and let stand for 10 minutes. Fluff with a fork.

To make the mango vinaigrette, in a blender, add the mango, a sprinkle of salt, Dijon mustard, sugar, lemon juice, and cayenne. Blend with the oil until it has a smooth and thick consistency. Add more seasoning to taste.

To assemble the salad, in a medium bowl, add the prepared fonio, cabbage, pickled red onion, avocado, tomatoes, and pecans. Mix everything, and toss with a little bit of mango vinaigrette until you find the right balance.

Garnish with the parsley and serve immediately.

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