Cookbook:African Salad I
Jump to navigation
Jump to search
| African Salad I | |
|---|---|
.jpg) | |
| Category | Nigerian recipes |
| Difficulty |  |
 | This recipe is incomplete. Please feel free to complete it and remove this template.
Incomplete recipes with insufficient meaningful content may be nominated for deletion per the deletion policy. Additional comments: no quantities and insufficient other guidance to compensate |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
African salad, also known as abacha, is a west African delicacy. It is eaten by all Nigerians, but especially the Igbo people. The dish is delicious when combined with pepper, eggplant sauce, and ponmo.
Ingredients
[edit | edit source]- Abacha (shredded dried cassava)
- Fresh fish
- Ponmo (cow skin)
- Edible potash (akaun)
- Palm oil
- Ground crayfish powder
- Ground pepper
- Ground ehu seeds
- Ukpaka
- Ground ogiri or iru
- 1 onion, diced
- Garden egg, washed
- Utazi leaves, chopped
- 1 onion, sliced into rings
Procedure
[edit | edit source]- Soak the dried abacha in warm water for 40 minutes. Drain and set aside.
- Season and fry the fish.
- Season and boil the ponmo until soft.
- Pour the potash into a cup with warm water, and stir well. Strain out the potash residue.
- Heat the palm oil in a pot, add the strained potash mixture, and stir until the palm oil turns into a yellow paste.
- Add the crayfish powder, pepper, ground ehu, ukpaka, iru/ogiri, diced onions, and seasoning to taste. Stir the mixture well.
- Add the soaked abacha into the mixture, and stir well.
- Garnish with the fried fish, ponmo, garden eggs, sliced utazi (use sparingly), garden egg leaves, and onions rings.