Entree: Nigeria – Hausa-Fulani North – Zogale Salad (Fresh moringa leaf salad dressed with ground peanuts and savory seasonings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 cups (120 g) fresh moringa (zogale) leaves, cleaned and tough stems removed
- 2 medium tomatoes, chopped, approx. 10 oz (285 g)
- 1 medium red onion, thinly sliced, approx. 6 oz (170 g)
- 3 tbsp (45 ml) groundnut oil or peanut oil
- 1/2 cup (70 g) roasted peanuts, coarsely ground
- 2 tbsp (30 ml) freshly squeezed lime juice
- 1 small scotch bonnet or habanero pepper, seeded and finely minced, approx. 0.35 oz (10 g) (optional, adjust to taste)
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (5 g) salt, or to taste
- 4 oz (115 g) smoked dried fish, flaked (optional for added protein)
- 2 tbsp (8 g) chopped fresh cilantro or parsley (optional)

Show original ingredient measurements

- 4 cups (120 g) fresh moringa (zogale) leaves, cleaned and tough stems removed
- 2 medium tomatoes, chopped, approx. 10 oz (285 g)
- 1 medium red onion, thinly sliced, approx. 6 oz (170 g)
- 3 tbsp (45 ml) groundnut oil or peanut oil
- 1/2 cup (70 g) roasted peanuts, coarsely ground
- 2 tbsp (30 ml) freshly squeezed lime juice
- 1 small scotch bonnet or habanero pepper, seeded and finely minced, approx. 10 g (optional, adjust to taste)
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (5 g) salt, or to taste
- 4 oz (115 g) smoked dried fish, flaked (optional for added protein)
- 2 tbsp (8 g) chopped fresh cilantro or parsley (optional)

Instructions

1. Bring a medium pot of water to a gentle boil. Blanch the moringa leaves for 30–45 seconds until bright green and tender, then immediately plunge into ice water to stop cooking; drain well and squeeze out excess water.
2. In a large bowl combine the blanched moringa leaves, chopped tomatoes, and sliced onion.
3. Whisk together the groundnut oil, lime juice, ground coriander, black pepper, and salt in a small bowl. Stir in the minced scotch bonnet if using.
4. Pour the dressing over the moringa mixture and toss to coat evenly.
5. Add the coarsely ground roasted peanuts and flaked smoked fish if using; gently fold to combine so the peanuts cling to the leaves.
6. Taste and adjust salt, lime, or pepper as needed. Garnish with chopped cilantro or parsley and serve immediately at room temperature.