African Salad AKA Abacha with Smoked Fish
African Salad AKA Abacha with Smoked Fish

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, african salad aka abacha with smoked fish. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

African salad also known as Abacha is a very popular Nigerian delicacy originating from eastern Nigeria. This African salad recipe is made with just a few ingredients which in include shredded cassava, some traditional spices like calabash nutmeg and is served with one of the best unique. 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 AKA Abacha with Smoked Fish is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. African Salad AKA Abacha with Smoked Fish is something that I have loved my entire life. They’re fine and they look wonderful.

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

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

A lot of processes are involved in the preparation of Abacha and most rural dwellers are familiar with it. Below is all you need to know about this delicious. African Salad can serve as a meal as well as a snack. Learn how to make this correct Nigerian recipe.

Instructions 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.

Though it can be as filling as any other main course meal, African Salad is usually eaten as an in-between meal. The main ingredient in Abacha is dried shaved cassava. The cassava is re-hydrated with water and combined with spices and seasonings. Add the dried fish, crayfish, softened abacha, onions, maggi and salt. Sprinkle on scent leaf just before.

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