African Salad is Igbo Food
Abacha – as the Igbos love to call it – is one of the most popular food in the eastern Nigeria, it serves best as kola to visitors.
As a matter of fact, there are villages in the eastern part of Nigeria that only offer ugba or abacha to visitors and even visitors have come to love and desire the delicious delicacy.
The fresh Abacha (African salad is a by-product of cassava). There are a lot of processes involved with obtaining the fresh abacha that is used in preparing the African salad that we all know.
Ingredients for African Salads
6 to 8 cups of Abacha (African Salad) {image above}
Ehu 3 seeds (optional)
1 to 2 cups Of Ugba (Ukpaka)
half cup of crayfish
1 to 2 cubes of maggi or knorr
100ml of palm oil
Edible powdered potash (1 teaspoon)
salt and pepper to taste.
3 to 5 garden eggs (optional)
Utazi leaves (optional)
Garden egg leaves (optional) (imagee below.)
Meat/dry fish or stock fish.(optional)
Steps
-
Boil titus fish for 5minutes with salt,onion and maggi.
-
Bleach the palmoil and fry the titus fish in it.
-
Dissolve potash in tablespoon of water and sieve out the water in a clean pot,add palmoil and turn.
-
Add salt,cameroun pepper and maggi cube and abacha.stir very well.
-
Slice onion in big circles,slice utazi.
