Did you know that Senegal has a philosophy called teranga? There is not a direct translation to English but it basically means the more I have, the more I give. It is a form of hospitality that is shared by all Senegalese. If you were to make this Senegalese salad, you would always have enough for one more, to invite a guest whether stranger or friend to share it with you. It is such a neat concept that I am intrigued by. Let’s just say the world can use a lot more teranga!
Have you ever traveled to Senegal? Did you experience teranga? I would love to hear all about it in the comments below. If you would like to learn more about this beautiful country, be sure to check out “Our Journey to Senegal” There you will find more authentic recipes like ndambe, thieboudienne and Thiakry.
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Senegalese Avocado and Mango Salad (Saladu Awooka Ak Mango)
Ingredients
- ½ cup parsley finely chopped
- ¼ cup peanut or canola oil
- ¼ cup lime juice fresh
- 2 Tablespoons orange juice Fresh Squeezed
- 1 jalapeño stemmed, seeded, and minced
- salt and black pepper to taste
- 2 mangoes peeled, pitted, and cut into 1" cubes
- 2 ripe avocados pitted, peeled, and cut into 1" cubes
- 1 small navel orange peeled and cut into segments
- 2 teaspoons shredded coconut optional
Instructions
- Whisk together 4 tablespoons parsley, oil, both citrus juices, jalapeño, and salt and pepper in a large bowl.
- Add mangoes and avocados, and toss gently to combine; cover, and refrigerate for 1 hour.
- To serve, transfer the Senegalese salad to a serving bowl; halve orange segments crosswise, and lay over salad.
- Sprinkle with remaining parsley, and coconut if using. Serve chilled.
