Some easy steps on preparing a traditional Nigerian African salad(Abacha)

 How to make African salad 🥗 AkA(abacha)

African Salad, also known as (Abacha) or (African salad), is a traditional Nigerian dish that originates from the Igbo tribe in Eastern Nigeria. It's made from dried shredded cassava, and it's both a street food and a delicacy at events. Here’s a step-by-step guide to preparing it:

Ingredients

-  Abacha (dried shredded cassava)

- Ugba (oil bean seed)

- Palm oil

- Crayfish (ground)

- Onions (sliced)

- Pepper (ground)

- Garden eggs (optional)

- Ehu seeds (optional)

- Potash (Akanwu) (dissolved in water)

- Stockfish or dry fish (washed and shredded)

- Ponmo (cow skin, boiled and cut into pieces)

- Salt and seasoning cubes 

- Utazi leaves (optional)

- Ogiri (fermented locust beans, optional)

- Fried fish or meat (optional)

 Instructions

1. Prepare the Abacha:

   - Soak the dried shredded cassava in cold water for about 10-15 minutes to soften it.

   - Once soft, drain the water and set the Abacha aside.

2. Prepare the Ugba:

   - Wash the Ugba thoroughly to remove any dirt or sand.

   - Pour boiling water over the Ugba and leave it to sit for about 5 minutes. Drain and set aside.

3. Dissolve Potash:

   - Dissolve a small quantity of potash in warm water. You’ll use this to thicken the palm oil.

   

4. Mix Palm Oil and Potash:

   - In a large bowl, pour some palm oil. Add the dissolved potash water slowly while stirring. The mixture should thicken and turn into a yellowish paste. Be cautious with the quantity of potash to avoid a bitter taste.

5. Combine Ingredients:

   - Add the ground crayfish, pepper, sliced onions, ehu seeds (if using), and ogiri (if using) to the palm oil mixture.

   - Mix thoroughly to combine all the ingredients.

6. Add Abacha:

   - Pour the soaked and drained Abacha into the palm oil mixture. Mix well to ensure that the Abacha is well-coated with the palm oil paste.

7. Add Ugba and Ponmo:

   - Add the prepared Ugba, Ponmo, and any other proteins (such as stockfish, dry fish, or fried fish/meat). Mix everything together.

8. Season:

   - Add salt and seasoning cubes to taste. Adjust the seasoning as needed.

9. Garnish:

   - Garnish with sliced onions, fresh pepper, and Utazi leaves. You can also add sliced garden eggs if desired.

10. Serve:

    - Serve your African Salad with a side of fried fish, meat, or garden eggs. It can be eaten warm or cold.

Enjoy your delicious  African Salad(Abacha)!