Fennel isn’t often used in Nigerian cooking, but I’ve included it in this slaw recipe because I like how its texture contrasts with the mango.
The dressing is made from egusi, which is more typically used in soups to add flavour and as a thickening agent, such as Egusi Soup (Obe Egusi).
You can make the dressing with green pumpkin seeds or ground almonds instead but the flavour will be slightly different, albeit equally as tasty.
– 2 fennel bulbs
– 2 mangoes, peeled, pitted and chopped
Grapefruit Egusi Dressing
– Juice of ½ red grapefruit
– 4 tbsp coconut nectar or honey
– 1 shallot, finely chopped
– 1 tbsp ground egusi seeds or ground
– ½ tsp salt
– 4 tbsp groundnut oil
1. First, make the dressing. In a small mixing bowl, combine all the ingredients, whisk together well and set aside.
2. Fill a large saucepan with water and bring to the boil. Cut the stalks off the fennel bulbs and discard them. Halve the fennel bulbs and cut out their cores.
3. Finely slice, then cook in the boiling water for 3 minutes.
4. Drain the fennel in a colander and rinse with cold water.
5. Add the fennel and chopped mangoes to a large bowl and toss to combine.
6. To serve, pour the dressing over the fennel and mango, and toss until evenly coated. Plate the salad and enjoy.
Lopè Ariyo is the rising star of African cooking and Hibiscus, her first book, is packed with delicious dishes. An energetic and supremely talented cook, Lopè creates fresh, fuss-free meals that are full of flavour. With chapters including Fruits, Vegetables & Tubers; Grains & Pulses; Meat & Poultry and Baking & Desserts, there’s something for every occasion and for everyone.
Nigerian-inspired flavours and cooking methods can transform everyday dishes into something spectacular.