Salatat Dakwa bil Limoon
Overview
Salatat Dakwa bil Limoon is a Sudanese-style salad built around ground peanuts brightened with lemon, then folded with fresh vegetables for a vibrant, textural side dish that pairs beautifully with breads and grilled foods. The word “dakwa” points to pounding or grinding, a homestyle technique that creates a rustic crumble from the peanuts rather than a smooth paste, keeping the salad lively and satisfying.
Ingredients
- peanuts — 1 cup, roasted, unsalted
- lemon — 1 large, juiced
- tomato — 1 medium, diced
- onion — 1 small, finely diced
- chili — 1 small, minced
- garlic — 1 clove, minced
- salt — to taste
- black pepper — to taste
- cilantro — small handful, chopped
- olive oil — 1 to 2 tablespoons (optional)
- cumin — pinch, ground (optional)
Preparation
- Finely dice the tomato and onion; mince the garlic and chili; chop the cilantro.
- Using a mortar and pestle or a food processor, crush the peanuts to a coarse crumble; stop before it turns into a paste.
- In a mixing bowl, whisk the juice of the lemon with the olive oil (if using), a pinch of salt, a pinch of black pepper, and the cumin until lightly emulsified.
- Fold the crushed peanuts into the dressing, then add the prepared tomato, onion, garlic, chili, and cilantro; stir gently until everything is evenly coated.
- Taste and adjust: add more lemon for brightness, a little more salt for balance, and a touch of black pepper for warmth.
- Serve at room temperature as a side dish or scoop with flatbread, crackers, or crisp vegetables.
Notes and heritage
Across Sudan and neighboring regions, home cooks make dakwa by pounding peanuts with aromatics before lifting the flavor with lemon. Texture defines this salad: keep the peanuts pleasantly coarse so they mingle with the juicy tomato and the gentle snap of onion. A whisper of cumin nods to traditional spice blends, while fresh cilantro finishes the bowl with green brightness. Enjoy it alongside grills, stews, or a simple lunch spread.
Variations
- Brighter: increase the lemon for extra tang.
- Milder: dial back the chili and the black pepper.
- Crunchier: reserve a spoonful of crushed peanuts to sprinkle on top just before serving.
- Herb-forward: add a little extra chopped cilantro and fold it in at the end for a fresh lift.