A Nigerian salad can include other veggies, but is defined by its use of corn, British baked beans, and English-style salad cream.
Suya Kebabs
1 ½ pounds, total, cubed boneless, skinless chicken thigh and/or beef (tenderloin, filet, or tips)
1 onion, roughly chopped
½-inch piece of fresh ginger, grated (or ¼ teaspoon ground ginger)
2 tablespoons peanut butter (creamy or crunchy)
1 tablespoon tomato paste
1 ½ tablespoons olive oil
1 teaspoon allspice or Chinese 5-Spice
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper
Put all ingredients, other than the chicken or beef, into a small food processor. Puree, scraping down sides as needed, until it becomes a smooth paste.
Marinate meat for a minimum of 20 minutes-24 hours, ideally 8-10 hours
Thread onto either metal skewers or soaked bamboo skewers. NOTE: If using both chicken and beef, use different skewers, as the cooking times vary between them.
Preheat the grill to medium-high heat. Cook on the preheated grill, flipping once, until chicken is cooked through and/or meat is cooked to preference, about 10-15 minutes.
Nigerian Salad
1/2 head Romaine lettuce
1/2 head green cabbage
1 large or 2 medium tomatoes
2 Persian or 1 standard cucumber
1 large carrot, peeled
1 medium avocado, pitted and scooped
3 large eggs
8-ounce can British baked beans* (I used part of a Heinz can, which is 13.7 oz in the US)
1 ear fresh corn on the cob or 1 8-oz can sweet corn
1 cup pasta or boiled, cubed potatoes (optional)
Dressing
1 anchovy fillet or 1/2-teaspoon anchovy paste (optional)
3 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
½ teaspoon confectioners sugar
pinch salt
*British baked beans have a tomato sauce, unlike their American counterparts that have a molasses or brown-sugar based, BBQ-style sauce. If you cannot find Heinz Baked Beans (usually a teal label), you can substitute either a can of pork and beans or vegetarian baked beans.
In a small pot with a lid and steamer basket, bring a few inches of water to a boil, steam eggs in their shells for 8 minutes. Alternatively, soft boil them in bailing water for the same duration. Immediately immerse them in ice water. When cool, crack shells all over and peel underwater. Place whole, peeled eggs into fridge until ready to use.
If using fresh corn, wrap corn in a damp paper towel and microwave for 1-1 1/2 minutes, until cooked through. Alternatively, boil for 5 minutes. When cool, cut kernels off cob.
Thinly slice your cabbage and lettuce. Seed tomatoes, then cut the tomatoes, cucumber, carrot, and avocado into small cubes.
Place all veggies in a large salad bowl and put in fridge, covered with a damp paper towel, until ready to use.
Whisk together dressing ingredient, mashing whole anchovy first if using. If not serving immediately, cover and also place in fridge.
Lightly drain beans and place on top of veggies in the salad bowl. Top with dressing, and toss until coated. Cut eggs in half and lay on top of salad.
FUN FACTS:
There are more than 500 languages spoken in Nigeria.
Nigeria boasts is the second-largest home to movie production in the world. It produces around 50 movies per week, which is more than Hollywood and second only to Bollywood.
There are more than 1000 documented butterfly species in Nigeria.
Comentarios