African Salad AKA Abacha with Smoked Fish

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, african salad aka abacha with smoked fish. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

African Salad AKA Abacha with Smoked Fish. African Salad AKA Abacha with Smoked Fish Abacha AKA African Salad is an Eastern Nigeria dish and is prepared with dried shredded cassava. Smoked fish; Crayfish; Garden Egg Leaves (altenative spinach) The following is/are the ingredient(s) I missed when I tasted the meal. Wash smoked fish with clean water, remove the bone and gut, rinse clean and set aside.

African Salad AKA Abacha with Smoked Fish is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. African Salad AKA Abacha with Smoked Fish is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook african salad aka abacha with smoked fish using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make African Salad AKA Abacha with Smoked Fish:
  1. Prepare 4 cksp Palm oil
  2. Take 5 cups dry Sliced Tapioca (Abacha)
  3. Take 1 cups Ukpaka
  4. Take 1 tsp Ogiri (native bouilion spice)
  5. Take 3 fresh yellow pepper (ose Nsukka)
  6. Take 1 red Onions diced
  7. Make ready 1⁄2 cup Blended Crayfish
  8. Take 1 full Smoked Fish
  9. Prepare 1 cube Bouillion Spice
  10. Get 1⁄2 cup garden egg leaf (akwukwo ofe) (optional)
  11. Take to taste salt

Garnish abacha with Utazi and stir. I prefer the warm frying method, I love my Abacha a little crispy. Spicy Abacha Before you Make Abacha. All the work of making Abacha goes to preparing the ingredients.

Steps to make African Salad AKA Abacha with Smoked Fish:
  1. In a small bowl add 1⁄2 cup of water and add the potash, set aside and allow it to dissolve.
  2. Wash smoked fish with clean water, remove the bone and gut, rinse clean and set aside.
  3. Soak Tapioca in a bowl of cold water for about 5mins drain and set aside
  4. In a mortar, add pepper, onions and crayfish; pound properly, it should not be smooth but chunky; set aside
  5. Pour the palmoil in a medium sized pot, add the water of the dissolved potash, stir till its thick and yellow (very delicate mixture so be careful)
  6. Add the blended pepper, onions and crayfish, bouillion cube and salt to taste; stir and taste, add native bouillion (Ogiri) and mix in properly making sure that the native boullion is dissolved properly. then add tapioca (abacha) and Ukpaka and mix in. Taste to confirm that the salt and bouillion cube is enough.
  7. Some like to heat it up for a min while some do not; I don't heat up my Abacha, I love everything fresh; then add your sliced garden egg leaf.

Spicy Abacha Before you Make Abacha. All the work of making Abacha goes to preparing the ingredients. Soak the dry fish in cool water and set aside to soften. Rinse the stockfish and cook till soft. I use a pressure pot for this.

So that’s going to wrap it up with this exceptional food african salad aka abacha with smoked fish recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!