This may originally be an Igbo delicacy but Nigerians all over the globe have come to accept this meal and love it just as much as they love their own traditional meals. Though not necessarily a main course, a plate of abacha also called African salad will definitely keep you full and energized for some time.
What you need
- Cassava tubers(which you will cook till done then slice with a special grater)
- 2 cups ugba (ukpaka)
- 30 cl red palm oil
- 2 tablespoons Powdered Potash (helps food to become quickly tende)
- Fish | Mackerel/Dry Fish/Stockfish
- 1 large Onion
- Salt and dry pepper (to taste)
- Ground crayfish
- 2 stock cubes
- 1 teaspoon ground Ehu seeds (Calabash Nutmeg)
- 3 Fresh Utazi leaves (Gongronema latifolium)
- Ponmo(cow skin)
- Garden Eggs
- Garden Egg leaves (a medium bunch will do)
- 1 medium onion (for serving)
-Pour the palm oil into a pot. You need a good quantity so that your Abacha will not have a dry feel in the mouth when done. Pour just the water from the potash mixture, making sure not to pour the sediments, then stir very well.
-You’ll see the oil turn into a yellow paste, then add the ground pepper, ground ehu, crushed stock cubes, crayfish, diced onions and ugba (ukpaka), and stir very well.
Remember that all these will be done off the stove.
-Add the diced kanda and stir very well, then add the soaked and drained Abacha and stir till it is well-incorporated in the palm oil paste.
-Add the sliced Utazi and salt to taste and stir well, add the sliced garden egg leaves, stir and serve with garden eggs, fish and onions.