Recipe courtesy of Psychologies Magazine (June 2017) and taken from Zoe’s Ghana Kitchen by Zoe Adjonyoh.
How about putting a little extra bag into everyone’s favourite dish, the classic Caesar salad, with some tasty Ghanaian ingredients?
Serves : 4
2 boneless, skinless chicken breasts, cut into strips
1 heaped tablespoon Jollof Dry Spice Mix
1 tblsp 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 tblsp 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 tblsp rapeseed oil or olive oil
For the dressing:
50g (1 3/4 oz) Parmesan, shaved
5 tblsp Shito Mayo
1 garlic clove, finely chopped
1 tblsp white wine vinegar
1 tblsp rapeseed oil and olive oil
Step One : 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.
Step Two : Season the chicken with the Spice Mix in a bowl, then add the oil and toss.
Step Three : 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.
Step Four : For the dressing, mix half the cheese with the Shit Mayo, garlic and vinegar in a bowl. Loosen with the oil and season to taste with sea salt.
Step Five : 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.