Salad Dizef ek Zariko Ver

THE SEYCHELLES

The sour flavors of this egg salad take the dish from ordinary to eggs-traordinary

SUBMITTED BY

Marvel

In my “How Do You Eat Eggs” series, I had the pleasure of trying a Seychellois egg dish called salad dizef ek zariko ver, or sour egg salad with green beans. Seychellois cuisine involves a lot of sour, salty, and spicy components, which is reflected in this common dish. Salad dizef ek zariko ver definitely challenged my notion of an egg salad in the best way. 

 This recipe comes from Marvel, who lives in Silicon Valley and is from Seychelles. This island is known for its beautiful beaches, as well as for the largest seed in the world: a coco de mer. The food is fresh and delicious on Marvel’s island, but it is pretty commonto make salad dizef ek zariko ver when you don’t have fish or meat out and ready to cook. Marvel recalls her mother and grandmother often making this dish for the family. They usually ate it for Sunday lunch, but Marvel would enjoy it any night.  

 This sour egg salad is very different from American egg salads; where Americans use heavy sauces and mayo, Seychellois use vinegar, which provides a light yet tasty flavor in salad dizef ek zariko ver. I can definitely see the French influence in the plating of this salad; it is beautiful! I also was pleasantly surprised at how well the rice balanced out the sourness. The idea of rice with an egg salad was perplexing at first, but it worked really well. 

 If you have any leftover green beans, this sour egg salad is the perfect dish to toss them into. Salad dizef ek zariko ver definitely redefined egg salads for me. I hope you try and enjoy this novel spin on an egg-based classic! 

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Salad Dizef ek Zariko Ver

Ingredients
  

  • 5 hard boiled eggs thinly sliced
  • 2 cups green beans blanches and chopped into 1-inch pieces
  • 1 medium red onion cut into long, thin strips
  • 3 Tbsp olive oil
  • 5 Tbsp apple cider vinegar
  • ½ tsp ground black pepper
  • ½ lemon
  • salt to taste

Instructions
 

  • Soak the red onions in salt water for ten minutes.
  • In a separate mixing bowl add together green beans, sliced up eggs, oil, vinegar, pepper and salt to taste.
  • Rinse onions, give them a squeeze to get out extra water and add to egg mixture.
  • Add juice of half a lemon mix gently and eat over rice or enjoy it by itself!
Course: Lunch, Snack
Region: Africa
Diet: Vegetarian

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