Ingredients
-
1/4
-
1/4
-
1
-
2
-
3
-
1
-
1/2
-
1 1/2
-
5
-
2
-
2
-
1
-
1
-
1/2
-
Directions
Spiced Egg Salad, Not the typical bland, mayonnaise-rich mash you’re imagining! The author of The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa created this version of egg salad that has heat from chiles and paprika as well as soy sauce for a salty note
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Steps
|
1
Done
|
Heat Two Tablespoons of the Olive Oil in a Large Saute Pan Over Low Heat. |
|
2
Done
|
Add the Peanuts and Saute Until Golden, About Five Minutes. |
|
3
Done
|
Stir in the Chilies, Onions and Garlic, and Saute Until the Onions Are Translucent, About Five Minutes. |
|
4
Done
|
Add the Paprika, Ginger and Chili Powder and Cook Until Fragrant, About Two Minutes. |
|
5
Done
|
Transfer to a Bowl. |
|
6
Done
|
Gently Fold in the Eggs, Tomatoes, Cilantro, Soy Sauce, Lime Juice, the Remaining Two Tablespoons Olive Oil and the Salt. |
|
7
Done
|
Serve at Room Temperature. |
