Sauce Moyo With Mango
A chunky blend of fresh tomatoes, red onions, chile and lime juice, sauce moyo can be found across West Africa, particularly in Benin, Togo and Senegal. It's great in hot and humid weather, though it brings a little heat and flavor of its own thanks to the addition of a Scotch bonnet or habanero chile. Fresh tomatoes are traditionally the source of its mild sweetness, but, here, mango is added for a fruity burst of flavor. Seasonal stone fruits, like peaches, apricots and nectarines, will work just as well.
- Serves: 2 persons
- 8ounces ripe tomatoes (any size), halved and cut lengthwise into 1/2-inch-thick slices
- ½small red onion (3 ounces), peeled and thinly sliced (3/4 cup loosely packed)
- 1green Scotch bonnet or habanero chile, halved
- ¼cup fresh lime juice
- ½teaspoon kosher salt (Diamond Crystal)
- ¼teaspoon freshly ground black pepper
- 1ripe mango, peeled, pitted and cut into 1/2-inch cubes
Step 1In a medium bowl, combine the tomatoes, onion and chile. Pour in the lime juice, toss and add the salt and pepper. Add the mango. Stir, cover and let sit for at least 10 minutes at room temperature or up to 2 hours in the refrigerator before serving.
Step 2Serve over grilled or roasted whole fish, warm grain salads, and grilled or pan-seared meat.