African Salad Recipe | Abacha Igbo Foods
African salad (abacha) is a popular delicacy in Igboland, Nigeria.
Equipment
- Pots
Ingredients
- 8 cups Dried Abacha
- 2 ehu seeds calabash nutmeg
- 2 cups Ugba Ukpaka
- 1/2 cup crayfish
- 2 seasoning cubes
- 100 ml of palm oil
- 1 tsp Powdered potash
- salt and pepper to taste.
- 5 garden eggs
- Utazi leaves
- Garden egg leaves
- Meat/dry fish or stockfish. optional
Instructions
- Blend your crayfish and also dissolve your potash in half a cup of water.
- Slice the onions, garden egg leaves. and Utazi leaves. Set aside, they will be used as the topping.
- Soak the dried Abacha in boiled water, allow three minutes and drain the water.
- Transfer into a sieve to allow water drain further.
- Heat the ugba in a small pot with 3 tbsp water (30ml) and allow to heat for 4 minutes
- Filter the dissolved potash into a mortar or pot leaving out the residue.
- Add 150 ml of palm oil to it and stir until it forms a thick-yellowish paste
- Stir properly before adding the crayfish and pepper, followed by the ground ehu.
- Add the Ugba and a seasoning cube. Stir all together and taste for salt.
- Now you can add the abacha
- Serve with fried meat or fish. Then the leaves and a few slices of onions.