← Nouns Cooking · West & East African

Ingredients

• 4 Eggs
• ½ iceberg lettuce, shredded
• 200 g white cabbage, finely shredded
• 2 Carrot, grated or finely diced
• 1 Cucumber, sliced
• 3 firm tomatoes, sliced
• 200 g sweetcorn, drained
• 200 g Baked beans in tomato sauce
• ½ Red onion, thinly sliced (optional)
• 6 tbsp mayonnaise or salad cream

Method

1. Lower the eggs into boiling water and cook for 10 min. Cool in cold water, then peel and slice.
2. Rinse and dry the lettuce and cabbage well so the salad doesn't turn watery.
3. In a large glass bowl or platter, layer the lettuce, cabbage, carrots, cucumber, tomatoes, sweetcorn and onion, if using.
4. Spoon the baked beans over the top in little heaps and arrange the egg slices around them.
5. Chill until serving and serve with the mayonnaise or salad cream on the side, or drizzled over just before eating, alongside jollof or fried rice.

Tips

• Some cooks add cooked macaroni or diced boiled potatoes to make it more filling.
• Check the labels: some baked beans and salad creams contain wheat.

Sources

Written in our own words after cross-checking these recipes:

Chef Lola's Kitchen Eat Well Abi All Nigerian Recipes