Ghanaian cuisine is a melting pot of flavors and culture. Ghana is located in Western Africa, and the food reflects the diverse cultures that inhabit the region. The main staples in Ghana include cassava, plantain, millet, sorghum, yam, maize, and beans. One of the most popular Ghanaian dishes is Ghanaian salad. This salad is made with a variety of fresh vegetables, canned sardines or tuna, pasta or macaroni, baked beans, and eggs.
Vegetables: What I like most about Ghanaian salad is the variety of fresh vegetables. I always use at least four different kinds of veggies in my salad. This Ghanaian salad recipe calls for carrots, potatoes, tomatoes, and bell peppers.
Iceberg lettuce: I like to use iceberg lettuce because it’s crisp and refreshing. It’s the perfect addition to Ghanaian salad.
Canned Sardines: One of the key ingredients in Ghanaian salad is canned sardines. You can also use tuna if you prefer. I like to use the sardines because they add a nice depth of flavor to the salad.
Pasta or Macaroni: Ghanaian salad is often made with pasta or macaroni. This adds a nice texture and bulk to the salad.
Baked Beans: Ghanaian salad is usually made with baked beans. I usually use black beans or kidney beans.
Eggs: Ghanaian salad is often made with eggs. This adds a nice protein boost to the salad.
Salad Cream or Enriched Mayonnaise: Ghanaian salad is usually made with salad cream or enriched mayonnaise. This gives the salad a nice creamy texture.
Black Pepper: Ghanaian salad is often made with black pepper. This gives the salad a little bit of heat.
Ghanaian salad is a delicious and versatile dish that is perfect for any occasion. Whether you are looking for a light lunch or a hearty dinner, Ghanaian salad is sure to please.
How to make a classic Ghana Salad
Simply mix all the ingredients together in a bowl, cover, and refrigerate for an hour or more. If you have guests or like to present your dish in an elegant way to treat yourself, Ghana salad is perfect for that. Simply layer all the ingredients in a glass bowl or jar, starting with the dressing at the bottom.
Vegan: If you are vegan, you can omit the eggs, fish, and use plant-based mayonnaise.
Gluten-Free: If you are gluten-free, you can omit pasta or macaroni and use quinoa or rice instead.
Paleo: If you are paleo, you can omit the pasta or macaroni and beans and use sweet potatoes instead.
Tips & Tricks
- I usually like to make Ghanaian salad the night before so that the flavors have time to meld.
- Ghanaian salad is best served cold.
- If you are not a fan of sardines, you can omit them from the recipe.
- Ghanaian salad is a great dish to take to potlucks or parties. It is also a great way to use up leftover vegetables.
How to store the salad
Ghanaian salad will keep in the fridge for up to four days.
More delicious Salads:
CLASSIC GHANAIAN SALAD
- 4 Medium carrots peeled and finely chopped
- 1 cup Irish potatoes cooked and chopped
- ½ cup Penne pasta cooked al dente
- 4 Medium tomatoes deseeded and chopped
- 3 pieces Scallions finely chopped
- 1 Green bell pepper deseeded and finely chopped
- 1 cup Baked beans
- 1 cup Sweet corn kernels drained and rinsed
- 6 Eggs boiled, peeled, and chopped
- ¼ cup Salad cream or enriched mayonnaise
- Freshly ground black pepper to taste
- 3 tins Canned sardines drained
- Mix the carrots, potatoes, pasta, tomatoes, scallions, bell pepper, beans, and corn kernels in a large salad bowl.
- Top with the eggs, salad cream, black pepper, and half of the sardines. Mix again while breaking the fish into smaller pieces.
- Dress up the bowl and top with the remaining sardines. Cover with a plastic wrap and refrigerate for at least 1 hour.