Ghanaian Salad

Ghanaian Salad Recipe: A Savory Journey to West Africa

Region / culture: Ghana | Preparation time: 30 minutes | Servings: 6-8

Introduction

Ghanaian Salad is a popular dish in Ghana, known for its vibrant colors and fresh flavors. This salad is a combination of various ingredients such as lettuce, tomatoes, eggs, corn, cucumber, yams, and more, all brought together with a creamy mayonnaise dressing. It is a refreshing and satisfying dish that can be enjoyed as a side or a main course.

History

Ghanaian Salad has its roots in Ghanaian cuisine, where fresh and colorful ingredients are often used to create delicious and nutritious dishes. This salad is a popular choice for gatherings and celebrations, as it is easy to prepare and can feed a large number of people. The combination of flavors and textures in this salad makes it a favorite among Ghanaians and those who have tried it.

Ingredients

2 large red onions, thinly sliced
1 head romaine lettuce
2 cups canned corn kernels, drained
4 firm, ripe tomatoes, sliced
3 hard-boiled eggs, sliced
red wine or cider vinegar, for marinating
1 cucumber
2 cups canned baked beans
2 cups canned salmon or other oily fish, drained
0.25 lb (125 g) snow peas, trimmed
1 avocado, sliced (optional)
4 potatoes or yams, peeled, boiled, and diced
1 cup mayonnaise
0.5 cup soy milk

How to prepare

1. Marinate the onions in vinegar for 30 minutes. Use a fork to deeply score the cucumber vertically along the sides from top to bottom, then thinly slice it into rounds. Cut the lettuce in half vertically and then into thin half-moon strips.
2. Place the baked beans in one bowl and the salmon in another bowl. Put the corn in a third bowl. Blend the mayonnaise with the soy milk to use as dressing.
3. Using a large, preferably deep and oval-shaped salad dish, arrange alternate layers of all the ingredients and dressing until you have used most of the ingredients. Leave some egg, snow peas, and dressing to finish it aesthetically. Store in the refrigerator for at least 1 hour before serving. You can also make the salad the day before it is to be served, if it is refrigerated. When ready to serve, slice it like a cake, lift out portions, and serve with your favorite bread.

Variations

Add diced bell peppers or red onions for extra crunch and flavor.
Substitute canned tuna or chicken for the fish.
Use Greek yogurt or sour cream instead of mayonnaise for a lighter dressing.

Cooking Tips & Tricks

Make sure to marinate the onions in vinegar for at least 30 minutes to soften their sharp flavor.

- Use firm and ripe tomatoes for the best flavor and texture.

- Be sure to blend the mayonnaise with soy milk to create a creamy and light dressing.

- Layer the ingredients in a deep and oval-shaped dish for a visually appealing presentation.

- Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld together.

Serving Suggestions

Ghanaian Salad can be served as a side dish or a main course. It pairs well with grilled meats, fish, or poultry. Serve with your favorite bread or crackers for a complete meal.

Cooking Techniques

Layering the ingredients in a deep dish allows for a visually appealing presentation. Be sure to refrigerate the salad before serving to allow the flavors to meld together.

Ingredient Substitutions

Feel free to customize this salad with your favorite ingredients. You can substitute or add any vegetables, proteins, or dressings to suit your taste preferences.

Make Ahead Tips

Ghanaian Salad can be made ahead of time and stored in the refrigerator for up to 24 hours. This allows the flavors to develop and meld together for a more delicious dish.

Presentation Ideas

Slice the salad like a cake and lift out portions for a unique and elegant presentation. Garnish with fresh herbs or a drizzle of olive oil for added flavor.

Pairing Recommendations

Pair Ghanaian Salad with grilled meats, fish, or poultry for a complete and satisfying meal. Serve with a side of bread or crackers for a delicious and filling dish.

Storage and Reheating Instructions

Store any leftover Ghanaian Salad in an airtight container in the refrigerator for up to 2 days. To reheat, simply remove from the refrigerator and allow to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of Ghanaian Salad contains approximately 300 calories, making it a satisfying and nutritious meal option.

Carbohydrates

The Ghanaian Salad is a carbohydrate-rich dish, with ingredients such as yams, corn, and beans providing a good source of energy. Each serving of this salad contains approximately 30 grams of carbohydrates.

Fats

The mayonnaise used in the dressing of the Ghanaian Salad adds a creamy texture and richness to the dish. Each serving of this salad contains approximately 15 grams of fat.

Proteins

The Ghanaian Salad is a protein-packed dish, with ingredients such as eggs, fish, and beans providing a good source of protein. Each serving of this salad contains approximately 10 grams of protein.

Vitamins and minerals

This salad is rich in vitamins and minerals, with ingredients such as tomatoes, lettuce, and avocado providing essential nutrients such as vitamin C, vitamin K, and potassium.

Alergens

This salad contains eggs, soy, and fish, which may be allergens for some individuals. Be sure to check for any allergies before serving this dish.

Summary

Overall, Ghanaian Salad is a nutritious and delicious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a colorful and flavorful option for a healthy meal.

Summary

Ghanaian Salad is a colorful and flavorful dish that is easy to prepare and perfect for gatherings and celebrations. With a combination of fresh ingredients and a creamy dressing, this salad is a satisfying and nutritious option for any meal. Enjoy this delicious dish with your favorite proteins and bread for a complete and satisfying meal.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Ghanaian Salad. It was many years ago, when I was just a young girl living in a small village in Ghana. My mother had invited some friends over for dinner, and one of them brought a dish that caught my eye immediately - a colorful and vibrant salad that looked like nothing I had ever seen before.

I watched intently as the woman, whose name was Abena, started to prepare the salad. She began by chopping up a variety of fresh vegetables - tomatoes, cucumbers, bell peppers, and onions. Each vegetable was diced into small, uniform pieces, creating a beautiful mosaic of colors on the cutting board.

Next, Abena took out a small bowl and mixed together some freshly squeezed lemon juice, honey, and a pinch of salt. She poured this dressing over the vegetables and gently tossed everything together until each piece was coated in the tangy, sweet dressing.

Finally, she added a handful of chopped peanuts and a sprinkle of dried shrimp on top of the salad, giving it a unique crunch and savory flavor. The combination of textures and flavors was truly exquisite, and I couldn't wait to try it.

As we sat down to eat, I took my first bite of the Ghanaian Salad and was immediately blown away. The freshness of the vegetables, the zing of the lemon juice, the sweetness of the honey, and the crunch of the peanuts all worked together in perfect harmony. It was like a party in my mouth, and I couldn't get enough.

I begged Abena to teach me how to make the salad, and she graciously agreed. Over the next few weeks, she came to our house several times to show me the recipe and teach me all of her tips and tricks for making the perfect Ghanaian Salad.

I learned that the key to a good Ghanaian Salad is using the freshest ingredients possible. Abena told me that in Ghana, people often grow their own vegetables in small gardens or buy them from local markets, where they are picked that same day. This ensures that the vegetables are at the peak of their flavor and nutritional value.

I also learned that the dressing is crucial to the success of the salad. The combination of lemon juice, honey, and salt creates a perfect balance of acidity, sweetness, and saltiness that enhances the natural flavors of the vegetables without overpowering them.

As I practiced making Ghanaian Salad over and over again, I started to add my own twist to the recipe. I experimented with different types of vegetables, like radishes and green beans, and even tried substituting the peanuts with cashews or almonds for a different flavor profile.

I shared my new creations with my family and friends, and they all raved about how delicious the salads were. I felt proud to have learned such a special recipe and to be able to share it with others.

Years passed, and I eventually moved away from Ghana to start a new life in a different country. But no matter where I went, I always carried the recipe for Ghanaian Salad with me. It became a symbol of my heritage and a way to connect with my roots, even when I was far from home.

Today, I still make Ghanaian Salad regularly for my family and friends, and it never fails to impress. Every time I take a bite, I am transported back to that moment in my childhood when I first saw Abena prepare the salad with such care and love.

I am grateful for the gift of that recipe and the memories it brings back. It has become a part of who I am, a reminder of where I come from and the rich culinary traditions of my homeland. And for that, I will always be thankful.