Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, african salad (abacha). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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. Your African Salad will not be complete without Ugba. African Salad African salad (Abacha) is a delicious west African food that is native to the ndi Igbo (people of Igbo), here is all you need to know about this Nigerian Delicious Dessert and even all the ingredients used in preparing it.
African Salad (abacha) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. African Salad (abacha) is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook african salad (abacha) using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make African Salad (abacha):
- Make ready Dry Cassava flakes
- Prepare Blended crayfish
- Get Sliced fresh bonnet peppers
- Prepare Sliced onions
- Get Potash
- Prepare Fish
- Take Ponmo
- Make ready Tomatoes and pepper blended
- Take Uziza leafs sliced
- Prepare cubes Seasoning
- Prepare Salt
- Prepare Water
- Make ready Garden egg leafs sliced
- Take Garden eggs
- Prepare Shredded oil bean
Abacha and Ugba - African Salad Abacha and Ugba also known as African salad is a Cassava based dish from the Igbo tribe of Eastern Nigeria. Abacha is simply dried shredded Cassava while Ugba on the other hand is fermented African oil bean seed. Abacha is a native delicacy that originated from the Eastern part of Nigeria. It is popularly called African salad in English.
Steps to make African Salad (abacha):
- Soak the cassava flakes in clean water for about 20minutes.
- Wash the ponmo and cook separately - If using fresh fish, cut as desired and fry.
- Heat little vegetable oil, sauté onions and fry the blended tomatoes and peppers. Add salt and seasoning cubes. Add the ponmo and fish. Set aside.
- The cassava flakes would have soaked and doubled in size by now. Rinse and put in a sieve to drain water. Wash the leafs, place in a separate sieve to drain water. Set both aside.
- Dissolve the potash as needed in little water, depending on how plenty your sauce should be.
- Sieve the potash water in a bowl, add palm oil as needed, add the shredded oil bean, add seasoning cubes, blended crayfish, salt and stir thoroughly to form a thick and yellowish paste.
- Add the cassava flakes, sliced peppers, onions and leafs, mixing everything thoroughly to combine. Place on heat to cook for like 2 minutes. - Serve along side the peppered ponmo, fish and sliced garden eggs..
Abacha is a native delicacy that originated from the Eastern part of Nigeria. It is popularly called African salad in English. This delicacy is nutritious and mostly enjoyed by the Igbos. It is served in Igbo land during coronations, traditional marriage, festivals, etc. My grandmother always told me that Abacha is not a meal.
So that is going to wrap it up with this special food african salad (abacha) recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
