This is a simple salad with a bit of sweet and spice.
Follow the ‘guidelines’ in ‘The Art of The Savoury Salad‘, I went about building.
I gathered the greens – lettuce, bell pepper, scent leaves and the ‘holy grail’ of Nigerian suya sides – Tomatoes, red onions, scotch bonnet pepper.
While I was prepping the veg, I put some just-ripe, diced and salted plantains into the oven to roast, with a drizzle of oil.
They spent 20 minutes or so, in the centre of a 180 degrees C oven. I turned them so there would be lots of browning.
When ready, I let them cool a bit before putting over shredded lettuce.
This was followed by a generous amount of Dambu Kazaa;
Finally, over the top, I finished with the holy grail of diced, salted and olive oil drizzled vegetables and scent leaves.
And there – done.
The tomato mixture was juicy so the salad didn’t require any extra dressing.
It was fresh and filling at the same time – the combination of the Kazaa and plantains – both unassuming but becoming ‘meatier’ with every chew was really nice. I find it fascinating when food looks one way but turns out ‘differently’. Reminds me of my Haggis experience 🙂
More Dambu Kazaa recipes coming up. What’s your favourite way to use it in a recipe? What would your favourite Salad with it be like?
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