Recipe ingredients and directions:

Tomato Rose Stuffed With Chicken and Pineapple Salad

East Africa

Yield: 8 salads

2 cups cooked chicken in 1/2-inch cubes

1 cup canned pineapple chunks, drained.

1/2 cup mayonnaise

1/2 tsp. curry powder

2 tbs. crystallized ginger chopped finely.

1 to 2 heads lettuce

8 tomatoes

1 tsp. ginger mayonnaise

1 black olive

1 or 2 sprigs watercress or parsley.

6 to 8 plantain chips

In a 2 quart bowl: combine: 2 cups cooked chicken in 1/2-inch cubes

and 1 cup canned pineapple chunks, drained.

Blend: 1/2 cup mayonnaise with 1/2 tsp. Curry powder and 2 tbs.

Crystallized ginger chopped finely. Combine all but a few tablespoons

of the ginger mayonnaise with chicken and pineapple. Chill. Cut 1

to 2 heads lettuce and shape into eight uniform cups on dinner

plates. Remove stems from 8 tomatoes. Make six even cuts from the

blossom end three-quarters of the way through each tomato. Do not

cut through. Open out to form a rose. Place tomato rose in center

of each lettuce bed. Fill tomatoes with mixture. (use a scoop if

available.) Place 1 tsp. Ginger mayonnaise on top of mixture.

Garnish with: 1 black olive and 1 or 2 sprigs watercress or parsley.

Arrange 6 to 8 plantain chips at side of plate.

Category: African Recipes