Recipe courtesy of Psychologies Magazine (June 2017) and taken from Zoe’s Ghana Kitchen by Zoe Adjonyoh.
How about putting a little extra bang into everyone’s favourite dish, the classic Caesar salad, with some tasty Ghanaian ingredients?
Serves : 4
Ingredients:
2 boneless, skinless chicken breasts, cut into strips, 1 heaped tablespoon Jollof Dry Spice Mix,
1 tbsp rapeseed oil, 5-6 dried smoked herring, soaked in boiling water for 30 minutes, or 1 can of anchovies, 1 large Cos (Romaine) lettuce, leaves separated and roughly chopped or torn into large pieces
1 tbsp sustainable palm oil or carotene oil, for drizzling
For the croutons:
4 thick slices of hard dough bread (butter bread), or crusty white bread, 4 tbsp rapeseed oil or olive oil
For the dressing:
50g (1 ¾ oz) Parmesan, shaved, 5 tbsp Shito Mayo, 1 garlic clove, finely chopped, 1 tbsp white wine vinegar, 1 tbsp rapeseed oil and olive oil
Method:
- Make the croutons. Preheat the oven to 180oC / 356oF. Cut the bread into 2-3 cm cubes and spread on a tray. Sprinkle over the oil and some sea salt, then toss together. Bake for 7-8 minutes, turning halfway so that they brown evenly. Remove from the oven and set aside.
- Season the chicken with the Spice Mix in a bowl, then add the oil and toss
- Heat a frying pan, add the chicken and fry for about 4 minutes on each side. Set aside. Drain the fish and break up into smaller pieces.
- For the dressing, mix half the cheese with the Shito Mayo, garlic and vinegar in a bowl. Loosen with the oil and season to taste with sea salt.
- Put the lettuce in a large bowl and scatter over the chicken with half the croutons. Add half the dressing and toss together lightly. Top with the remaining chicken, croutons and fish, then drizzle with the dressing. Sprinkle the cheese on top and, or a dash of Ghanaian flavour, drizzle over the palm oil. Serve.