Ghana Salad From Zoes Ghana Kitchen Recipes
GHANAIAN SALAD
Growing up in a Ghanaian home, we always celebrated important events with a big potluck. Family and friends would be assigned specific dishes, like jollof rice, waakye and shito, rice and stew and plantains. To balance all the rich delicious foods, salad was always on the menu--and it would only be assigned to a person known for their great salads. You can find two versions of Ghanaian salad, and both are very simple to make at home. The usual ingredient in the vegetarian style are lettuce, tomatoes, carrots, cucumber, onions and baked beans. The non-vegetarian salad includes cooked canned corned beef or cook canned sardines. This recipe is for a traditional vegetarian version--though I've added avocado. Whatever style you prefer, a creamy mayonnaise-based dressing is classic. In my household it was always Heinz salad cream.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 6 serving
Number Of Ingredients 10
Steps:
- Add the lettuce, cucumbers, carrots and onions to a large salad bowl and toss to combine. Top the salad with the beans, grape tomatoes, hard-boiled eggs and avocado. Sprinkle with the black pepper. Drizzle the salad cream onto the salad before serving.
GHANA SALAD FROM ZOE'S GHANA KITCHEN
Text excerpted from ZOE'S GHANA KITCHEN © 2017 by Zoe Adjonyoh. Reproduced by permission of Mitchell Beazley. All rights reserved. *This is basically the mother of all salads with everything but the kitchen sink thrown in - a hugely substantial feast of colour, texture and flavour. I have to point out that this is normally not a very healthy salad with its lashings of mayonnaise and/or Marie Rose sauce, but I've come up with a recipe that focuses on fresh ingredients rather than the canned ones commonly used (canned baked varieties are a favourite in Ghana!) while sticking to the original formula. Photo credit: Nassima Rothacker.
Provided by Food.com
Categories African
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the grill to medium. Place the sardines and tuna steak on the grill rack and grill for 10 - 15 minutes, turning halfway through the cooking time. Leave to cool, then chill in the fridge before adding to the salad.
- Place the lettuce, tomatoes and onions in a large bowl, then add the green beans, peas, cannellini beans and smoked salmon.
- Flake the grilled tuna and add to the salad, season with the sea salt and black pepper and mix together carefully. Add the grilled sardines and garnish with the soft-boiled egg quarters.
- Cover and chill before serving. When ready to serve, dress with salad cream or mayonnaise to taste and serve with warm toasted baguette, ciabatta or hard dough bread.
- Tips:.
- I used to drown my Ghana Salad in salad cream - guilty pleasures - but if you want a healthier option, make a vinaigrette of 3 parts olive oil to 1 part balsamic vinegar and season with sea salt and black pepper, then add to the salad before serving.
- Hard dough bread (also known as 'butter bread') is a white loaf that is slightly sweet. It can be bought sliced or unsliced.
- Recipe courtesy of Zoe's Ghana Kitchen by Zoe Adjonyoh. Get the book here: https://www.amazon.com/Zoes-Ghana-Kitchen-Zoe-Adjonyoh/dp/1784721638.
Nutrition Facts : Calories 434.6, Fat 15.5, SaturatedFat 3.5, Cholesterol 284.8, Sodium 1451.6, Carbohydrate 28.5, Fiber 9.1, Sugar 10.1, Protein 44.9
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