Salata aswad (smoky aubergine)
‘Black salad’ — charred aubergine mashed with dakwa (peanut butter), lemon and chilli into a smoky, tangy dip.
History and culture
The non-negotiable companion to sheya and grilled meats; the peanut (dakwa) is what makes it unmistakably Sudanese rather than Levantine.
Ingredients
- 2 aubergines
- 3 tbsp peanut butter (dakwa)
- Juice of 1 lemon, 1 chilli
- Garlic, salt
How it is made
- Char aubergines over flame until soft and smoky; peel.
- Mash with peanut butter, lemon, garlic and chilli.
- Loosen with a little water; chill.