Fonio Mango Salad.jpg

Serves 6
(adapted from Senegal: Modern Senegalese Recipes from the Source to the Bowl, by Pierre Thiam)


  • One 10 oz package Yolélé fonio, cooked and cooled
  • 2 Tbsp lemon juice
  • 1 tsp finely chopped fresh garlic
  • 1 tsp finely chopped fresh ginger
  • 1 tsp salt
  • pepper or hot pepper to taste
  • ½ cup olive oil
  • 1 cup finely diced mango
  • ½ cup diced peeled cucumber
  • 1 cup halved grape tomatoes
  • ½ cup finely chopped mint
  • ½ cup finely chopped parsley


  1. While fonio is cooling, prepare a dressing: Whisk together the lemon, garlic, ginger, salt and pepper. Slowly pour in the olive oil and keep whisking to emulsify.
  2. Combine the cooked and cooled fonio with all of the other ingredients in a large bowl.
  3. Pour the dressing over the salad, toss, adjust seasoning to taste, and serve immediately.