Last Updated on May 19, 2020 by Anselem

  • HOW TO MAKE AFRICAN SALAD - ZIGIHOW.COM.NG

HOW TO MAKE AFRICAN SALAD – ZIGIHOW.COM.NG

African salad popularly called Abacha is an Eastern Nigeria dish made utilizing dried sunned/shredded  cassava , which can be eaten as a bite or a full dinner . There are numerous varieties to the way this serving of mixed greens is made . The more fixings you include , the more delectable the dish is. However , whichever way you set it up will even now turn out heavenly . This is the full formula for Abacha . The discretionary fixings will be composed as well.

Here we go:

Ingredients

  • 600g abacha
  • 2 cups ugba (ukpaka )
  • 1 cup palm oil
  • 2 tablespoons Powdered Potash
  • Fish ( Mackerel/ Dry Fish /Stockfish) ,
  • spiced and cooked
  • 1 large Onion , chopped
  • Salt and dry pepper ( to taste )
  • 4 tablespoons ground crayfish
  • 2 stock cubes (Maggi / Knorr )
  • 1 teaspoon ground Ehu seeds (Calabash Nutmeg)
  • Boiling water

Optional ingredients

  • 1 teaspoon Ogiri / Iru
  • Fresh Utazi leaves (Gongronema latifolium ) ,
  • Ponmo, cooked and sliced
  • 6 Garden Eggs , diced
  • Garden Egg leaves, finely chopped
  • 1 medium onion ( for serving ) , sliced
Directions
1 . Soak the abacha in cold water for about 10 minutes until it softens .
2 . Drain out the cold water , pour boiling water over it and quickly drain out the water . Rinse the ugba /ukpaka in warm water and set aside .
3 . Let it sit in a colander for about 5 minutes.
4 . Dissolve the potash in water and sieve out the water , then stir the potash water with the palm oil in a pot . It will form a yellowish paste.
5 . Place on heat and add the ground ehu, pepper, crayfish and seasoning .
6 . Stir properly then add the ground ehu, crushed stock cubes , crayfish , diced onions , and ugba / ukpaka . Take off the heat .
7 . Add the ogiri and mix properly , then add the fish and ponmo .
8 . Add the abacha and mix properly allowing all the ingredients to blend .
9 . Add sliced utazi and salt to taste
10 . Garnish with chopped garden egg leaves and sliced onions. You can eat abacha cold or warm depending on how you like it.
Feel free to play around with the ingredients until you get the perfect taste you desire .

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Anselem
Author

Anselem Ukandu is the Founder and CEO of Zigihow, a passionate & resourceful Blogger, writter and an Accountant with 100% knowledge in Business, Webmaster, Tech (gadgets), Skincare, health and alittle knowledge in kitchen. Read More About Me. Follow Us On Facebook.