Français 
English 
Salad
Kopto
Moringa or cabbage leaf salad with groundnut, onion, pepper and tomato.
- Category
- Salad
- Origin
- All of Niger
- Preparation
- 20 min
- Cooking
- 10 min
- Serves
- 4 people
Kopto is a composed salad of blanched moringa leaves (or cabbage), mixed with groundnut powder, onions, pepper and tomato. Fresh and iron-rich, it is eaten as a starter or snack.
Ingredients
- 2 bunches of moringa leaves (or ½ cabbage)
- 100 g groundnut powder (kuli-kuli)
- 1 red onion
- 1 green pepper
- 2 tomatoes
- 3 tbsp groundnut oil
- 1 stock cube, chilli, salt
Method
- Strip and wash the moringa (or shred the cabbage).
- Blanch the leaves for 5 to 10 minutes in boiling salted water, then drain and press.
- Slice the onion, cut the pepper and tomatoes.
- Mix the leaves with the groundnut powder, oil, crumbled stock cube, chilli and salt.
- Arrange the raw vegetables around and serve at room temperature.
