African Salad is an African food that has its roots imported from western salad; however, it is delicious. African Salad requires so many ingredients to make it tastier and attractive. African Salad can be taken anytime of the day, but you’ll feel relaxed after the meal.
2 to 3 handfuls Abacha
2 cups Ugba
Red Palm oil
Garden Eggs and Garden Egg leaves (1 Medium bunch)
3 Fresh Utazi leaves
Fish (Dry fish/ Stockfish)
4 tablespoons ground crayfish
2 tablespoons Powdered Potash
1 teaspoon ground Edu seeds (Calabash Nutmeg)
Locust Beans (optional)
4 Medium onions
Seasoning (Jumbo Chicken Stock Powder)
Wash the Pomo and cook until it is done. Cut the cooked Pomo into small pieces, place in a plate. Wash the fish you want to use (you can also use different kinds of fish, depending on your choice), soak the stock fish in water and remove the bones in the dry fish.
Prepare the Ehu seeds (roast, peel) and grind the Ehu seed in a plate, set aside. Cut and dice 3 medium onions and slice the remaining onion in separate plates. Wash and Cut the vegetables into tiny pieces, wash the garden eggs and set aside. Grind the crayfish and pepper.
Soak the Abacha in cold water and rinse the Ugba with warm water. Once the Abacha has softened, put in a sieve to drain. Pour the powdered potash in a cup or bowl and add 1 cup of cold water into the powder potash. Mix the powder potash well and separate the potash mixture from the sediment below the cup or bowl.
Pour enough Red palm oil inside a big cooking pot (so that the Abacha will not feel dry in the mouth when done). Pour the potash mixture; stir well until you see the red palm oil turn into a yellow paste.
Add the grounded crayfish and pepper, add the ground Ehu, seasoning, diced onions and Ugba, then stir very well. Add the locust beans and the Pomo; stir very well until it is mixed completely. Now add the drained Abacha and stir together all that is in the cooking pot, stir well.
Add the sliced Utazi and add salt to taste, stir together again, and place on the gas cooker at moderate heat for 2 to 4minutes. When done, turn off the heat and add the sliced garden egg leaves, stir very well and the African salad is ready to be served.
African Salad is an African food that can also be eaten cold. If you prefer cold Abacha (African Salad), after adding salt, stir well and add the sliced garden egg leaves, stir and serve with fish, onions, and garden eggs.