This appetizer is really astonishing. It may seem like a lot of work, but it is well worth the effort. The blending of mashed avocado and chick peas combined with shrimp and garnishes makes an intriguing combination of flavors that is unusual and delicious.

2 large avocados, peeled (or 3 small)

4 Tbs. lemon juice

4 Tbs. plain yogurt (or sour cream)

1 head lettuce

4 cups cooked chick peas or black-eyed peas


16 slices tomato, cut thickly

8 Tbs. chopped Spanish onion

4 hard-boiled eggs

8 slices pimiento

24 large cooked shrimp

8 or 16 sprigs parsley or watercress

In a 2-quart bowl: Mash: 2 large avocados, peeled (or 3 small) with 4 Tbs. lemon juice and 4 Tbs. plain yogurt (or sour cream). Shred 1 head lettuce and place in a 1-quart bowl. For individual serving: Place 1 cup shredded lettuce on a salad plate. Arrange cup cooked chick peas or black-eyed peas, seasoned lightly with salt, in center of lettuce. Cover peas with 3 to 4 Tbs. avocado mixture (above). Arrange: 2 slices tomato, cut thickly and topped with 1 Tbs. chopped Spanish onion at one side of avocado. Place 2 quarters hard-boiled egg, one each at opposite sides. Spread 1 slice pimiento across egg as a garnish. Arrange 3 large cooked shrimp in a row on top of avocado. Garnish with 1 or 2 sprigs parsley or watercress.

8 portions

country : Senegal

course : starter

source : The African Cookbook / Bea Sandler