West African Wheat Berry Salad with Kopto

This original recipe using local ingredients from my home in Niger is featured in my article, Kopto (Moringa oleifera): One solution to food insecurity and malnutrition in Niger.

1 cup wheat berries (available at Marina Market in Niamey, le blé dur in French)

3 Tablespoons olive oil

1 medium onion, chopped

1/2 cup to 1 cup cooked kopto, rinsed well (available pre-cooked in markets throughout Niamey)

1/2 cup peanuts

1/2 cup raisins

1 teaspoon ground cumin

salt and pepper to taste

Put the wheat berries in a medium saucepan and cover with about two inches of water. Bring the pot to a boil over high heat, reduce the heat and allow the berries to simmer until tender (about 30 minutes).

Meanwhile, heat the olive oil in a pan and add the onions. Stir frequently until soft (about 5 minutes over high heat). Reduce heat to medium. Add the cooked kopto, raisins, peanuts, cumin, salt, and pepper. Cook a few minutes more until the mixture is fragrant and glossy. Remove from the heat.

Drain the wheat berries and add them to the kopto mixture. Stir well to thoroughly combine the ingredients. You may want to add more peanuts or raisins. Adjust seasoning to taste.

Serve hot, room temperature, or cold.