Price: $16.99
(as of Jan 28,2023 15:53:11 UTC – Details)
From the Publisher
The First Pan-African Vegan Cookbook
Vegan Africa guides you through diverse vegan cuisine from Ghana to Ethiopia, from Nigeria to South Africa.
Cassava Tabbouleh with Radishes and Herbs
Serves 4 | Prep Time: 20 min | Cook Time: 2 hours, 15 min
For generations, a large Lebanese population has made Côte d’Ivoire their home. Ivorians are very fond of dishes that come from the country of cedar trees. This tabbouleh, a combination of two iconic dishes—tabbouleh from Lebanon and attiéké from Côte d’Ivoire—is my way of paying homage to the cross-cultural sharing that makes Côte d’Ivoire so rich.
Instructions
Steam the attiéké for 15 min in a steamer or heat in a microwave for 1- 2 min to reheat it. Place in a large bowl.Add the radishes, scallions, mint, and parsley.To make the dressing, mix the lemon juice, oil, garlic powder, salt, and pepper in a small bowl. Pour over the tabbouleh and toss to combine.Season with salt and black pepper. Serve immediately so the attiéké doesn’t get soggy.
Ingredients 1 small ball (14 ounces/400 g) prepared attiéké (cassava couscous) 1 bunch radishes, thinly sliced 1 bunch scallions, thinly sliced 1 bunch mint, chopped 1 bunch parsley, chopped Juice of 1 lemon 2 tablespoons sesame oil 1 teaspoon garlic powder
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Publisher : The Experiment; Revised edition (November 15, 2022)
Language : English
Hardcover : 192 pages
ISBN-10 : 1615199004
ISBN-13 : 978-1615199006
Item Weight : 10.6 ounces
Dimensions : 7.75 x 0.81 x 9.75 inches
