Nigerian salad
is prepared with more than five vegetables, combined together and enriched with
the classic Baked Beans and Cream. The Nigerian salad can be served as an
accompaniment for Jollof Rice, Fried Rice and other Nigerian rice recipes. It
can also be eaten alone or served with bread as a sandwich.
is prepared with more than five vegetables, combined together and enriched with
the classic Baked Beans and Cream. The Nigerian salad can be served as an
accompaniment for Jollof Rice, Fried Rice and other Nigerian rice recipes. It
can also be eaten alone or served with bread as a sandwich.
Ingredients
5 medium sized
Carrots
Carrots
1 medium bunch
of Lettuce
of Lettuce
1 medium bunch
of Cabbage
of Cabbage
2 Handful
green Peas
green Peas
4 Medium sized
Tomatoes (hard tomatoes)
Tomatoes (hard tomatoes)
3 pieces of
Irish Potatoes
Irish Potatoes
2 pieces of
Cucumber
Cucumber
4 Eggs
One tin of
Baked Beans
Baked Beans
300g of Sweet
Corn (2 small tins)
Corn (2 small tins)
A bottle of
Salad Cream
Salad Cream
Steps
Step
1:
Wash all the vegetables separately in sufficient water (add a spoonful of
vinegar, baking soda or lemon juice to the water to help kill harmful bacteria).
Rinse thoroughly in fresh water.
1:
Wash all the vegetables separately in sufficient water (add a spoonful of
vinegar, baking soda or lemon juice to the water to help kill harmful bacteria).
Rinse thoroughly in fresh water.
Step
2:
Boil the green peas for 2 minutes, strain it out and using the same pot, boil
the eggs and potatoes together, the potatoes might cook before the eggs, so
take it out when it is done and let the eggs boil until hard boiled. Set the
peas aside for later use.
2:
Boil the green peas for 2 minutes, strain it out and using the same pot, boil
the eggs and potatoes together, the potatoes might cook before the eggs, so
take it out when it is done and let the eggs boil until hard boiled. Set the
peas aside for later use.
Step
3:
Peel of the egg shells and slice the eggs as thinly as you can.
3:
Peel of the egg shells and slice the eggs as thinly as you can.
Step
4:
Peel of the skin of the boiled potatoes and cut into small cubes.
4:
Peel of the skin of the boiled potatoes and cut into small cubes.
Step
5:
Slice the cabbage into tiny strips, then wash again and strain to remove excess
water. Set aside for later use.
5:
Slice the cabbage into tiny strips, then wash again and strain to remove excess
water. Set aside for later use.
Step
6:
Slice the lettuce into thin shreds.
6:
Slice the lettuce into thin shreds.
Step
7:
Scrape the carrots and shred with a
grater. Set aside for later use.
7:
Scrape the carrots and shred with a
grater. Set aside for later use.
Step
8:
Scrape off the green skin of the cucumber, cut into two equal halves, remove
the seeds and then cut into small cubes. Set aside for later use.
8:
Scrape off the green skin of the cucumber, cut into two equal halves, remove
the seeds and then cut into small cubes. Set aside for later use.
Step
9:
Cut the tomatoes into two halves, remove the seeds and cut into small cubes.
Set aside for later use. Then open the can of sweet corn, pour into a sieve to
strain out the preservation water. Set the corn aside for later use.
9:
Cut the tomatoes into two halves, remove the seeds and cut into small cubes.
Set aside for later use. Then open the can of sweet corn, pour into a sieve to
strain out the preservation water. Set the corn aside for later use.
Step
10:
Open the can of baked beans, pour into a small bowl and set aside for later
use.
10:
Open the can of baked beans, pour into a small bowl and set aside for later
use.
Now
that you have all the ingredients ready, it’s time to put them together
that you have all the ingredients ready, it’s time to put them together
Step
11:
Get a large salad bowl and place the vegetables in the bowl, layer by layer
until there’s nothing left.
11:
Get a large salad bowl and place the vegetables in the bowl, layer by layer
until there’s nothing left.
Step
12:
Place the sliced eggs on the prepared salad, and also spread the baked beans.
12:
Place the sliced eggs on the prepared salad, and also spread the baked beans.
Step 13:
Now, cover the salad bowl and chill in the fridge until needed.
Now, cover the salad bowl and chill in the fridge until needed.
Step 14: Serve with
the salad cream (or mayonnaise) and Enjoy.
the salad cream (or mayonnaise) and Enjoy.
