I am very pleased to be able to offer you a chance to win a copy of Fillet of Soul: AfroVegan by Wheeler del Torro.
This is a lushly photographed book with recipes from the places that inspired the author: France, Jamaica, the southern U.S., Senegal, and Ethiopia. In addition to the 28 recipes in the book, there is a beautiful description of the Ethiopian coffee ceremony, as well as del Torro’s story of travel and discovery woven throughout.
I wanted to make something from this right away. I happened to have another chef’s recipe for Senegalese Peanut Soup in my freezer (because lol, my freezer), so I chose something else from the Senegalese menu to have with it. The black rice salad, with its mango, jalapeños, lime juice, and cilantro sounded right up my alley. Jim and I both thought the salad was amazing. I’m looking forward to making more from the cookbook. Some of the other recipes I’m especially looking forward to making are
- Mushroom, Walnut and Rosemary Pâté (Paris)
- Curry Dumplings (Jamaica)
- Spicy Black-Eyed Pea and Sweet Potato Soup (The South)
- Banana Fritters (Senegal)
- Chickpea Wat (Ethiopia)
To enter the drawing for the cookbook, leave me a comment and tell me which of the recipes above appeals the most to you. For a second chance to win, like this post on Facebook using the link at the top of the page and make a second comment letting me know that you did. Comment by midnight, Thursday, April 17 U.S. Central time. I’ll do a random drawing the next day, announce the winner, and email you for your mailing address. (Sorry, this drawing is limited to U.S. residents only.)
UPDATE: 4/18/2014 Dave, comment 23, is the lucky winner. Congratulations, Dave!
Adapted from Fillets of Soul: AfroVegan by Wheeler del Torro
- 2 cups black rice
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons vegetable oil (I used canola)
- Salt to taste
- 2 ripe mangos, peeled and diced (I used 4 small Ataulfos)
- 1/4 cup fresh minced cilantro
- 1/2 large red onion, finely chopped, about 3/4 cup
- 1/2 cup unsalted, dry-roasted peanuts
- 2 jalapeños, minced (see note)
Cook the rice according to package directions. Or, bring the rice and 1-3/4 cups water to a low boil. Reduce to a simmer, cover, and cook for 25 minutes until the water is absorbed. Remove from heat and let stand for 15 minutes. Whisk together the lime juice and vegetable oil and stir into the rice gently. Spread the rice out on a baking sheet to cool. Transfer to a serving bowl and stir in the remaining ingredients, salt through jalapeños.
The original recipe called for leaving the seeds in, but the salad is pretty hot this way, so seed the jalapeños if you desire.