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.Ingreadient:
- 16 ounces romaine lettuce, chopped
- 8 ounces cucumber, sliced (about 1/2 English cucumber)
- 6 ounces carrots, shredded (about 2 medium)
- 1 small red onion, thinly sliced
- One 13.7-ounce can baked beans, drained well
- 5 ounces grape tomatoes, halved
- 3 hard-boiled eggs, sliced
- 2 small avocados, cubed
- 1/4 teaspoon freshly ground black pepper
- Salad cream, such as Heinz, for drizzling
Direction
- 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.
