How to prepare African salad (abacha)
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Abacha is prepared with cassava. The cassava tubers are cooked till done then sliced with a special grater. The sliced cassava is then soaked in cold water overnight, washed thoroughly and dried under the sun.
Ingredients
3 handfuls abacha
2 cups of ugba (ukpaka)
30 cl red palm oil
2 tablespoons Powdered Potash (food tenderizer)
Fish | Mackerel/Dry Fish/Stockfish (any protein of your choice)
1 large Onion and garden egg
Salt and dry pepper (to taste)
4 tablespoons ground crayfish
2 stock cubes (Maggi/Knorr)
1 teaspoon ground Ehu seeds (Calabash Nutmeg)
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 pepper , crayfish and seasoning .
6 . Stir properly then add the ground ehu , crushed stock cubes , , 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 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 .
