Just as I took a bite into my new creation, savouring each bite, appreciating the crunchy and creamy texture , did I know I just perfected another recipe.
I chose to name my creation the Ghanaian crunchy salad (paying homage to the Ghanaian Plantain chips). If you’ve not tried the Ghanaian Plantain chips, they’re readily available in most African grocers across the U.K. Alternatively you can cut the Plantain into thin ring shapes or use a Potato slicer for thin strips and fry as per this recipe
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If you’re in Ghana, you can use the local Ghanaian cheese known as Wagashi in place of the Halloumi and sprinkle with Aniseed (Sukoni) if Cumin seeds aren’t readily available.
Please be mindful of the amount of salt you use for this recipe as the Halloumi or Wagashi are already salty. Personally I’ll say omit the salt altogether. The gooey poached egg will act as a dressing for the salad.
Alternatively you can make a quick dressing of mixing 1 teaspoon of honey, Lime or Lemon juice , milled black peppercorns and 2 tablespoonful of Olive oil.
Preparation time: 8 minutes
Cooking time: 15 minutes
2 unripened Plantain
150g of diced Halloumi
1 large , peeled, de-hulled and sliced Avocado
20g of chopped Spring Onions
1 teaspoon of Cumin seeds.
500ml of Rapeseed / Coconut or Sunflower oil
Half a teaspoon of sea salt (Optional).
300ml of water
4 large free range or Organic eggs
Using a mandolin, cut the Plantain into julienne slices. Transfer the julienne sliced Plantain into a bowl, sprinkle with half a teaspoon of sea salt and mix well. (Salt is optional).
Pour your preferred oil into a wok and place on a medium heat. Test the oil is hot by dropping a few Plantain slices. If you hear the sizzle sound, the oil is ready for frying.
Fry the Plantain till crispy (it’s ready when the sizzle sound subsides) this should take about 7-8 minutes.
Whilst the Plantain is frying, start poaching the eggs to save time.
Pour the water into a frying pan and place on a medium heat for 3 minutes and reduce the heat to its lowest setting.
Crack an egg into a bowl and gently add it to the simmering water, ensuring it’s intact. Repeat this process till you have all the eggs in the water.
Leave the eggs to cook gently for 2.5 minutes (for a perfect soft egg), remove with a slotted spoon and reserve for later.
Back to the Plantain
Using a slotted spoon, scoop the Plantain from the oil onto a clean kitchen paper napkin. Once you’ve drained any excess oil from the Plantain, transfer it into a bowl or eathern clay bowl (Asanka).
Fry the Halloumi in the hot oil for 2 minutes . Scoop the fried Halloumi with the slotted spoon and add to the Plantain chips.
Place the poached eggs on top of the Halloumi and serve the sliced Avocado on the side.
Quickly toast the Cumin seeds in a dry frying pan for 1 minute (to release its oils) and sprinkle over the salad. Serve this immediately with a chilled glass of homemade Lemonade.
Please try the recipe and leave comments with your feedback.
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