Nigerian Tomato & Wara Cheese Salad with Utazi Dressing

How to Make It

1. 1

   Brew the Zobo Reduction

   Combine dried zobo flowers and 120ml of water in a small saucepan over medium heat. Bring to a gentle simmer and cook for 5 minutes until the liquid is deep ruby-red and fragrant. Strain out the flowers and return the liquid to the pan. Add the apple cider vinegar and raw honey or date syrup. Simmer on low heat for another 3–4 minutes until slightly thickened to a light syrup consistency. Remove from heat and allow to cool completely.

   Tip: Do not reduce too far — you want it pourable, not sticky. This zobo reduction is rich in antioxidants and anthocyanins that actively support heart health and blood pressure regulation.
2. 2

   Prepare the Dressing

   In a small bowl or jar, whisk together the cooled zobo reduction, extra virgin olive oil, finely grated garlic, a pinch of ground ehuru (calabash nutmeg), and freshly cracked black pepper. Taste and adjust acidity with a few extra drops of apple cider vinegar if desired. The dressing should be tangy, lightly sweet, and aromatic.

   Tip: Shake vigorously in a sealed jar for a well-emulsified dressing. Ehuru adds a subtle warm spice that is distinctly Nigerian and also carries anti-inflammatory properties.
3. 3

   Prepare the Vegetables and Wara

   Drain the soaked red onion rings and pat dry with a clean cloth. Slice the plum tomatoes into thick 1cm rounds. Slice the cucumber into half-moons. If using wara cheese in a block, slice it into 0.5cm rounds or crumble it gently with clean hands. Arrange tomato slices and cucumber on a wide flat platter, alternating and overlapping them for visual appeal.

   Tip: Choosing ripe, deeply coloured tomatoes maximises lycopene content — a powerful antioxidant clinically linked to reduced cardiovascular disease risk.
4. 4

   Assemble the Salad

   Tuck slices or crumbles of wara cheese between and over the tomato and cucumber layers. Scatter the soaked red onion rings evenly across the top. Sprinkle the thinly sliced utazi leaves and torn scent (efirin) leaves generously over the salad. The combination of both herbs adds a distinctive Nigerian aroma and bitterness that balances the richness of the cheese.

   Tip: Utazi leaves support blood sugar regulation and liver health. Use them thinly sliced so their pleasant bitterness is present but not overpowering — especially important for children or those new to the ingredient.
5. 5

   Dress and Garnish

   Drizzle the zobo dressing evenly over the assembled salad just before serving. Finish with a light sprinkle of toasted sesame seeds and a final crack of black pepper. If using sea salt, add the smallest pinch over the tomatoes only at this stage. Serve immediately at room temperature or slightly chilled for a refreshing effect.

   Tip: Always dress just before serving to prevent the tomatoes from releasing excess water and making the salad soggy. For a complete clinical meal, serve alongside a small portion of boiled unripe plantain or ofada brown rice for complex carbohydrates.