Ghana Salad

Salads in West Africa are more substantial than you may think and can be meals in themselves. Picture slices of red tomato, purple onions, the soft white and yellow of eggs and bright green lettuce – a feast of colour. Then there’s the comfort of delicate fish like tuna and salmon, all coated in glossy mayonnaise…the list goes on…

I could call this “Happy Days Salad” as I remember as a child watching the fun in the kitchen as mum and aunties chopped and laughed, mixed and giggled, with sunshine streaming through the window, a warm breeze blowing through the house and not a care in the world…

My recipe changes every time I make it and depends on whatever I have to hand.

A recipe from “A Plate in the Sun


  • 4 tomatoes, sliced
  • 2 red onions, sliced
  • ½ cucumber, sliced
  • 6 large eggs, boiled and quartered
  • 175g/6oz green beans, sliced and steamed
  • 1 medium tin vegetable salad
  • 1 medium tin garden peas
  • 1 medium tin baked beans
  • 1 tin sardines
  • 1 medium tin salmon
  • 1 medium tin tuna
  • 1 round lettuce, shredded
  • salad cream and mayonnaise to taste


  1. Drain the liquids from any tins before placing all the ingredients into a large bowl, adjusting quantities to your own preference. There are no rules.
  2. Season to taste and mix together carefully. You may want to reserve 2 of the eggs to slice and layer on top as garnish. Cover and chill before serving.
  3. Serve in a large deep glass dish to show off this colourful salad. Or serve individual portions. It should keep in the fridge for up to 2 days. Enjoy with warm bread, French sticks or crusty rolls.
  4. This recipe uses mostly tinned ingredients, a throwback from days gone by. There is no reason why you can’t use freshly grilled fish like salmon or tuna and freshly steamed vegetables. Just chill them before mixing.

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