|Romaine lettuce||1 Bunch|
|Tomatoes||2 slicing or steak tomatoes|
|Baked beans||1/2 cup|
|Sweet Corn||1/2 cup|
|Salad Cream||1/2 cup or as desired|
|White vinegar||2 cups|
I don’t know how this particular combination of ingredients became the Nigerian Salad, but it is one of those items that have to be on the menu at a proper Nigerian Owambe; along with jollof rice, fried rice, chicken etc.
Personally, when I hear the word ‘salad’, an image of the Nigerian Salad is conjured in my mind. It is a complete meal, that is very filling and very delicious. I especially like copious amounts of salad cream. I must be able to taste the salad cream with every bit of the salad I have.
This is a very simple recipe. Ingredients are relatively easy to find; the amount of time to put it together is 30 minutes or less, except you’re making for a large number of people. In fact, if you live in a developed country, the ingredients can be obtained already prepped, and all you have to do is combine everything in a bowl/tray.
- Boil your eggs.
- Soak your vegetables in a water/vinegar mix for at least 30 seconds; 3 to 5 parts of water to 1 part of vinegar. This helps kill any bacteria and washes off most pesticides off your vegetables.
- Rinse all your vegetables properly with water. This will get actual dirt off and anything else your soak didn’t rinse off.
- Shred your lettuce by slicing finely.
- Shred your carrots. You can either do this by grating, or by using a vegetable slicer, whichever is convenient and easier for you.
- Thinly slice your cucumber.
- Slice your tomatoes.
- Your eggs should be cooked by now. Make sure it’s cooled down. Peel the shell and slice in an egg slicer. You can use a knife if you don’t have one, the slicer is just so much easier.
Note: For perfect boiled eggs, place your eggs in a pot and add water. Make sure the water covers the eggs. Boil on high heat for 15 minutes. Immediately dump out the hot water and replace with cold water. This makes the eggs easy to peel.
Assemble the Nigerian Salad
- In a tray, layer the lettuce on the bed of the tray spreading evenly across.
- Next, layer your shredded carrots on the lettuce layer.
- Then, the tomato rings go around the first two layers.
- The cucumber slices go around the tomatoes on the edge of the tray. Sprinkle as much of the baked beans you want all over the tray.
- Finally, add your egg slices and the sweet corn.
That’s it! Remember, if you’re making this for vegetarians, just leave out the eggs. Also, the baked beans I bought had bacon in it, be careful to get one that doesn’t, especially if there will be Muslims eating with you. Always be conscious of who you’re making food for 🙂