CULINARY CORNER The healthy chicken suya salad
Iby t is important for us to stay healthy and conscious of our cholesterol level when it comes to the food we eat. But we still want that finger-licking flavour without sacrificing what we love eating the most. Almost every Nigerian is a fan of suya - grilled meat bursting with rich, spicy flavours. This week, we are giving you a way to savour your favourite snack as a full meal in a healthier and tastier way. Here’s how to make the chicken suya salad. You can also choose to make the beef version. Simply switch the beef instead of chicken. 5 pieces of chicken breasts 5 tablespoons of crushed kuli kuli 5 tablespoons of ginger powder 2 tablespoons of cayenne pepper flakes
10 strands of African pepper, also known as uda in Igbo 1 small seasoning cube 3 tablespoons of oil
1 cup of dried hibiscus (zobo) 2/3 cup of sugar (divided) 1 teaspoon of cinnamon 2 cups of halved strawberries, plus a few quartered or halved 1/4 cup of lemon juice Sparkling water Small mint sprigs or leaves
- Combine hibiscus, 1/3 cup of sugar, cinnamon and 2 cups of water in a medium saucepan. Cover and bring to a boil over medium heat. Reduce heat and simmer 5 minutes. Remove from heat and let infusion sit, covered
- Combine the kuli kuli, ginger powder, pepper flakes, seasoning cube and salt. Keep one teaspoon aside.
- Rub the mixture onto the chicken and place in the grill. Drizzle with the oil and grill the chicken for 20 minutes: 10 minutes on each side.
- While the chicken is cooking, slice up the lettuce, tomatoes, onion and cucumber and keep in a bowl.
- Prepare the dressing by mixing the olive oil, lemon juice and one teaspoon of the suya mix and stir into the vegetables.
- Slice the suya into strips and lay it on top of the salad. It is ready to be served. for 20 minutes.
- In a blender, pulse halved strawberries with remaining 1/3 cup of sugar and 2 cups of cold water. Strain into a metal bowl and stir in lemon juice. Set in a bowl of ice and water until cold.
- Strain hibiscus infusion into another metal bowl and set in a bowl of ice and water until cold. Combine hibiscus infusion and berry purée in a jug.
- Fill glasses with ice. Stir in a splash of sparkling water. Top with quartered berries and mint and serve.