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Niger

Salade de Mangue (Mango Salad)

I2 mangos
½ fresh pineapple
½ cup lemon juice
1 cup apricot nectar or orange juice
8 pieces lettuce
16-24 strawberries

Cut mangos into half inch cubes and place in a 2 quart bowl. Cut pineapple into half inch cubes and add to mangos. Blend lemon juice with apricot nectar or orange juice. Pour juices over fruit. Serve on lettuce cups individually or in a bowl. Garnish with 2 or 3 fresh strawberries per salad.

Yields 8 servings.

Source: http://www.sas.upenn.edu

Miyaa (Traditional Nigerian Sauce)

Peanut oil
Salt
1 chopped onion
4 medium garlic cloves
1 large beef bouillon cube
1 small piece of dried ginger
4 dried red bell peppers
spicy pepper to taste
5 dried tomatoes or small can of tomato paste
black pepper
dried okra

Heat peanut oil in a pan. Add salt, Nigerian cooks believe the more the better. Add chopped onion and sauté. Pound together garlic, bouillon cube, ginger, bell peppers, spicy pepper, tomatoes, and black pepper. When onion is sautéed, add a small amount of water, then add pounded mixture. Let cook for a few minute, then add a small can of tomato paste if tomatoes were not pounded. When all of the oil has turned red, add water to desired level and let cook. When sauce is cooking, pound dried okra into a powder. When sauce is thoroughly cooked, whisk okra powder (about ½ cup) into the sauce until the desired consistency. Serve over rice or cornmeal. Nigerians serve over millet.

Source: Gabrielle Beilen, RPCV Niger