AFRICAN SALADS RECIPES

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AFRICAN SALAD RECIPE - FOOD.COM



African Salad Recipe - Food.com image

Make and share this African Salad recipe from Food.com.

Total Time 20 minutes

Prep Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 9

2 cups cooked couscous
100 g feta, broken in 2cm squares
100 g roasted red capsicums, chopped thin
1/4 cup kalamata olive, pips removed and chopped
100 g marinated semi dried sun-dried tomatoes, chopped
1/4 cup fresh basil, chopped
1 cup Baby Spinach, leave spinach whole
1 cup natural yoghurt
1 crushed garlic clove

Steps:

  • Combine ingredients and top with the dressing.

Nutrition Facts : Calories 184.5, FatContent 6.1, SaturatedFatContent 3.5, CholesterolContent 20.2, SodiumContent 602.8, CarbohydrateContent 25.8, FiberContent 3.5, SugarContent 9.6, ProteinContent 8.6

AFRICAN FRUIT SALAD RECIPE - FOOD.COM



African Fruit Salad Recipe - Food.com image

ZWT7, Africa. "A wide variety of tropical fruits, both native and non-native, are cultivated in Africa. In Western Africa, the closest thing to a dessert course is the "after-chop" and a popular "after-chop" is fruit salad. In Eastern Africa, Swahili people make a Saladi ya Matunda for dessert (See note at bottom of recipe). One interesting thing about the African fruit salad is the use of the avocado. A perfectly fine fruit salad can be made from just three or four of the ingredients listed below. A fruit salad makes a fine dessert course for an African-style dinner." Modified from, www.congocookbook.com.

Total Time 12 minutes

Prep Time 12 minutes

Yield 1 fruit salad, 4-6 serving(s)

Number Of Ingredients 12

avocado
banana
guava
mango
melon
papaya
peach
pear
pineapple
1 lemon, juice of
fresh grated coconut or chopped roasted peanuts, to garnish
honey (optional) or sugar (optional)

Steps:

  • If using canned fruits: drain and save the liquid. Peel and remove seeds from the fresh fruit as necessary, cut fruit into bite-sized pieces.
  • Combine all fruit in a glass bowl. Add the lemon juice, some of the liquid from the canned fruits or honey/sugar. Stir gently. There should only be enough liquid to coat the fruit; it does not have to be covered in liquid.
  • Cover the fruit salad and allow it to stand at room temperature for a half hour before serving. The fruit salad may be refrigerated after it has stood up to an hour. It should be eaten the same day it is made.
  • Garnish with freshly grated coconut or chopped roasted peanuts right before serving.
  • NOTE: Eastern Africa's Saladi Ya Matunda is made without the lemon juice, coconut or peanuts; it substitutes sugar/honey for the liquid from the canned fruits.

Nutrition Facts : Calories 4.2, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0.3, CarbohydrateContent 1.4, FiberContent 0.4, SugarContent 0.4, ProteinContent 0.2

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