Ijeoma’s Home Kitchen@ijeoma_kitchen

Small Chops

Kwadon Lansir (Cress and Kuli-Kuli Salad)

Name: Kwadon Lansir (Cress and Kuli-Kuli Salad)
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 150 g cultivated garden-cress leaves (Lansir; food-grade mature leaves sold for salads, not wild watercress or raw seed sprouts); 60 g plain kuli-kuli (Ground to fine crumbs); 250 g tomatoes (Diced); 150 g cucumber (Diced); 60 g red onion (Thinly sliced); 30 ml groundnut oil; 0.25 tsp ground chilli; 0.25 tsp ground ginger; 0.25 tsp salt (Only as needed; kuli-kuli may be salty)

Peppery cress leaves tossed with tomatoes, cucumber and groundnut-cake seasoning. The dressing is a familiar northern combination: crushed kuli-kuli, chilli and a little oil cling to fresh vegetables instead of forming a mayonnaise-style coating. Kano cooks Hauwa Dakata and Safiyya Mukhtar both publish versions of this salad. Their recipes identify a leafy cress dish, making NICO’s sweet-potato description an important wording problem to preserve in the record. This version uses cultivated garden-cress leaves and keeps the tomatoes and cucumber crisp by dressing just before serving. Cultural context: Named Kano cooks identify lansir as cress; Nigerian botanical research identifies garden cress. NICO’s sweet-potato gloss is contradicted by this evidence and is not repeated as fact.

20 minPreparation

0 minCooking

4Servings

What you’ll need

4 servings

150 g cultivated garden-cress leavesLansir; food-grade mature leaves sold for salads, not wild watercress or raw seed sprouts
60 g plain kuli-kuliGround to fine crumbs
250 g tomatoesDiced
150 g cucumberDiced
60 g red onionThinly sliced
30 ml groundnut oil
0.25 tsp ground chilli
0.25 tsp ground ginger
0.25 tsp saltOnly as needed; kuli-kuli may be salty

Let’s get cooking

1
Discard damaged cress and trim away tough stalks. Wash leaves in clean running water and drain thoroughly or spin dry. Do not forage unfamiliar plants for this recipe.
2
Wash tomatoes and cucumber before cutting. Slice the onion finely. Keep washed produce away from raw meat, fish and their utensils.
3
Grind kuli-kuli to fine crumbs, then mix with chilli and ginger. Taste a little of the cooked kuli-kuli mixture before deciding whether salt is necessary.
4
Place dry cress, tomatoes, cucumber and onion in a wide bowl. Toss with oil, then sprinkle the kuli-kuli mixture over in two additions, lifting gently so every portion is seasoned.
5
Taste, add only the salt needed and serve immediately. If preparing ahead, refrigerate washed vegetables and dry dressing separately, then combine at the table.

A little kitchen wisdom

This is a cress salad, not a newly invented sweet-potato recipe Use mature food-grade salad leaves; vinegar does not make unsafe or unidentified greens safe Check kuli-kuli for added chilli and salt before seasoning Timing estimate: active preparation 20 min; cooking 0 min; additional passive time 0 min; conservative planning allowance 20 min. Some stages may overlap. Recipe status: Research formulation; not kitchen-tested. Allergen checks: Peanuts

Recipe notes & sources

Research formulation; not kitchen-tested

Also known as: Kwadan Lansir, Lamsir Salad, Kwadon Labsur, Kwadon Lausur

Named Kano cooks identify lansir as cress; Nigerian botanical research identifies garden cress. NICO’s sweet-potato gloss is contradicted by this evidence and is not repeated as fact.

Allergens: Peanuts

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Ijeoma’s Home Kitchen@ijeoma_kitchen

Small Chops

Kwadon Lansir (Cress and Kuli-Kuli Salad)

20 minPreparation

0 minCooking

4Servings

What you’ll need

4 servings

150 g cultivated garden-cress leavesLansir; food-grade mature leaves sold for salads, not wild watercress or raw seed sprouts
60 g plain kuli-kuliGround to fine crumbs
250 g tomatoesDiced
150 g cucumberDiced
60 g red onionThinly sliced
30 ml groundnut oil
0.25 tsp ground chilli
0.25 tsp ground ginger
0.25 tsp saltOnly as needed; kuli-kuli may be salty

Let’s get cooking

1
Discard damaged cress and trim away tough stalks. Wash leaves in clean running water and drain thoroughly or spin dry. Do not forage unfamiliar plants for this recipe.
2
Wash tomatoes and cucumber before cutting. Slice the onion finely. Keep washed produce away from raw meat, fish and their utensils.
3
Grind kuli-kuli to fine crumbs, then mix with chilli and ginger. Taste a little of the cooked kuli-kuli mixture before deciding whether salt is necessary.
4
Place dry cress, tomatoes, cucumber and onion in a wide bowl. Toss with oil, then sprinkle the kuli-kuli mixture over in two additions, lifting gently so every portion is seasoned.
5
Taste, add only the salt needed and serve immediately. If preparing ahead, refrigerate washed vegetables and dry dressing separately, then combine at the table.

A little kitchen wisdom

Recipe notes & sources

Research formulation; not kitchen-tested

Also known as: Kwadan Lansir, Lamsir Salad, Kwadon Labsur, Kwadon Lausur

Named Kano cooks identify lansir as cress; Nigerian botanical research identifies garden cress. NICO’s sweet-potato gloss is contradicted by this evidence and is not repeated as fact.

Allergens: Peanuts