Moringa Salad

Name: Moringa Salad
Total time: 3600 s
Yield: 2 servings
Cuisine: Nigerian
Ingredients: 300 g Cooked Moringa Leaves; 1 Cup Ground Kuli Kuli (groundnut cake); 1/2 Cup Diced omatoes; 1/4 Cup Finely Diced Onion; 1/2 Cup Diced Cucumber; 1-2 Tablespoon Vegetable Oil; 1 Tablespoon Yaji; Seasoning and Salt to taste

Bakers spice @bakers_spice

Moringa salad traditionally known as datun zogale or kwadon zogale is native to Northern Nigeria. Moringa, that is Zogale in Northern Nigeria is a highly rich and nutritious vegetable with a lot of health benefits. I made this salad for myself 😉 the burst of flavours was exciting 😋

Bakers spice @bakers_spice

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Ingredients

1 hour

2 servings

300 gCooked Moringa Leaves
1 CupGround Kuli Kuli (groundnut cake)
1/2 CupDiced omatoes
1/4 CupFinely Diced Onion
1/2 CupDiced Cucumber
1-2 TablespoonVegetable Oil
1 TablespoonYaji
Seasoning and Salt to taste

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Steps

1 hour

1

Remove the morniga leaves from the stems. Wash thoroughly until clean. Bring a pot of boiling water to a boil.
2

Transfer the washed moringa to the boiling water. Steam for about 10-15 minutes, just until tender but not overcooked so as not to loose all of the nutrient.
3

You can squeeze out the water if the leaves are still too wet.
4

Transfer the cooked moringa to a mixing bowl, add kuli kuli, diced tomatoes, diced cucumber, diced onions, yaji, seasoning and salt.
5

Mix to combine thoroughly and serve. This salad can be served as a side dish with rice or eaten as a main meal.
6

Strain in a colander to remove the water so you are left with the cooked leaves. Allow to cool for a while.