Gado-Gado (Ghanaian Style)
A vibrant and flavorful salad featuring blanched vegetables, hard-boiled eggs, and fried plantains, all tossed in a rich, spiced peanut sauce. This Ghanaian interpretation offers a unique twist on the Indonesian classic.
🧂 Ingredients
- 1 cup Peanut butter (unsweetened)
- 1/2 cup Water(or more, to thin sauce)
- 2 medium Tomatoes(chopped)
- 1/2 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- 1/4 tsp Scotch bonnet pepper(finely minced, or to taste)
- 2 tbsp Soy sauce
- 1 tbsp Lime juice
- 1 tsp Honey or sugar(optional, for sweetness)
- 200 g Firm Tofu(cubed and fried until golden)
- 4 large Hard-boiled eggs(halved)
- 2 medium Ripe plantains(sliced and fried)
- 1 cup Green beans(blanched)
- 1 cup Carrots(julienned and blanched)
- 1 cup Cabbage(thinly sliced and blanched)
- 1 cup Bean sprouts(blanched)
- 1/4 cup Peanuts(roasted, for garnish)
👨🍳 Instructions
- 1
Prepare the Peanut Sauce: In a saucepan, combine peanut butter, water, chopped tomatoes, finely chopped onion, minced garlic, grated ginger, minced scotch bonnet pepper, soy sauce, lime juice, and honey/sugar (if using).
💡 Tip: Start with less water and add more as needed to achieve desired consistency. - 2
Cook the sauce over medium-low heat, stirring constantly, until it thickens and becomes smooth and creamy. This should take about 10-15 minutes. Taste and adjust seasoning as needed.
⏱️ 10-15 minutes - 3
Prepare the vegetables: Blanch the green beans, julienned carrots, sliced cabbage, and bean sprouts in boiling water for 1-2 minutes until tender-crisp. Immediately plunge them into ice water to stop the cooking process, then drain well.
⏱️ 5 minutes - 4
Fry the tofu and plantains: In a separate pan, heat oil and fry the cubed tofu until golden brown and crispy. Remove and drain on paper towels. In the same pan, fry the sliced plantains until golden brown and caramelized. Remove and drain.
⏱️ 10 minutes - 5
Assemble the dish: Arrange the blanched vegetables, fried tofu, fried plantains, and halved hard-boiled eggs on serving plates.
💡 Tip: Ensure vegetables are well-drained to prevent a watery sauce. - 6
Drizzle generously with the warm peanut sauce and garnish with roasted peanuts.
💡 Pro Tips
- ✓For a smoother sauce, you can blend the sauce ingredients before cooking.
- ✓Adjust the amount of scotch bonnet pepper to control the heat level.
- ✓Ensure all vegetables are blanched properly to maintain their vibrant color and crispness.
🔄 Variations
- Add grilled chicken or fish for extra protein.
- Include other blanched vegetables like broccoli or cauliflower.
- Serve with a side of rice or fufu.