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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Not the typical bland, mayonnaise-rich mash you're imagining! The author of The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa created this version of egg salad that has heat from chiles and paprika as well as soy sauce for a salty note. Ingredients:
1/4 cup olive oil, divided |
1/4 cup unsalted blanched dry roasted peanuts |
1 red bird's eye chili, seeds and ribs removed and finely chopped |
2 small red onions, finely chopped |
3 garlic cloves, minced |
1 tablespoon paprika |
1/2 teaspoon ground ginger |
1 1/2 teaspoons chili powder |
5 hard-boiled eggs, peeled and chopped |
2 tomatoes, chopped |
2 teaspoons chopped cilantro |
1 tablespoon soy sauce |
1 lime, juice of |
1/2 teaspoon salt |
Directions:
1. Heat two tablespoons of the olive oil in a large saute pan over low heat.
2. Add the peanuts and saute until golden, about five minutes.
3. Stir in the chilies, onions and garlic, and saute until the onions are translucent, about five minutes.
4. Add the paprika, ginger and chili powder and cook until fragrant, about two minutes.
5. Transfer to a bowl.
6. Gently fold in the eggs, tomatoes, cilantro, soy sauce, lime juice, the remaining two tablespoons olive oil and the salt.
7. Serve at room temperature.
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