L'Assiette des Assiettes
(The Dish of Dishes) Recipe

Origin: Senegal Period: Traditional

This is a Senegali appetizer which is featured in just about every tourist restaurant in Dakar. The dish itself is a constant, but the sauce varies considerably from chef to chef.

Ingredients:

3 tbsp cooked black-eyed peas
10cm square of cooked fish fillet
2 tomato slices
3 cucumber slices
2 pieces heart of palm
1/2 hard-boiled egg
300ml tomato catsup
1 tsp Worcestershire sauce
120ml white wine vinegar
3 tbsp sugar
100g onion, very finely chopped

L'Assiette des Assiettes
(The Dish of Dishes) Preparation:

Method:

Prepare the dressing by combining the tomato catsup, Worcestershire sauce, white wine vinegar, sugar and onion. Allow to chill in the fridge.

For each plate, arrange as follows: make a bed of lettuce and arrange the black eyed peas in the centre of the plate. Place the cooked fish on the black eyed peas and surround with overlapping tomato slices, cucumber slices, heart of palm and the hard-boiled egg.

Add enough dressing so that the fish is completely hidden by it.

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