Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, african salad (abacha). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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. African Salad can serve as a meal as well as a snack. Abacha and Ugba also known as African salad is a Cassava based dish from the Igbo tribe of Eastern Nigeria.
African Salad (abacha) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. African Salad (abacha) is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have african salad (abacha) using 15 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make African Salad (abacha):
- Take Dry Cassava flakes
- Prepare Blended crayfish
- Get Sliced fresh bonnet peppers
- Prepare Sliced onions
- Take Potash
- Get Fish
- Get Ponmo
- Get Tomatoes and pepper blended
- Make ready Uziza leafs sliced
- Get cubes Seasoning
- Make ready Salt
- Get Water
- Prepare Garden egg leafs sliced
- Get Garden eggs
- Take Shredded oil bean
It can be served as a meal or snack at home, restaurants or parties. Wash your dry fish in warm water and soak it in salty. Abacha is an Eastern Nigeria dish made using dried shredded cassava, which can be eaten as a snack or a full meal. There are many variations to the way this salad is made.
Instructions 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..
Igbo cuisine is the various foods of the Igbo people of southeastern Nigeria. There are many dishes that are common to the Igbos in particular, but one that cuts across Igbos in the South-East and South-South is Abacha also popularly known as the African Salad. Abacha, Nigerian Salad or African Salad are the same salad you want to make. Still, there are different variations of this salad, but the basis is the same in every variation. Ingredients used in making abacha or African salad vary from person to person.
So that’s going to wrap it up with this special food african salad (abacha) recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
