African salad popularly called Abacha and Ugba is a delicious dish mainly eating by the Igbos; The South-East people of Nigeria and is prepared with dried shredded cassava. Ugba is a healthy food it’s made from fermented oil bean, while the Calabash nutmeg seed is locally known as ehuru gives it that spicy flavor.
However, this exotic delicacy is one of my favorite meals and so I am sharing it with you my readers so that you can also enjoy it too. Funny enough other tribes are now eating more of African salad than the original Easterners.
How to make African Salad (Abacha and Ugba) Recipe
- Abacha-(shredded dried cassava)
- Ugba (Ukpaka) sliced African oil bean
- Akawu (Potassium)
- Palm oil
- Garden egg or the leaf
- Calabash Nutmeg seeds (Ehuru)
- Utazi leaf
- Kpomo or Stockfish
- Fried fish or Smoked fish (optional)
- Salt to taste
- Ogiri (optional)
Method of Preparation
- First of all, soak the Abacha to soften for about five minutes and then put in a sieve to drain out the water.
- Secondly, wash the kpomo and cut into tiny cubes and boil with the stockfish to soften, thereafter spice with fresh pepper and set aside; the stockfish is optional.
- Pour your palm oil into a clean pot
- Dissolve the potash in a clean bowl with water
- Start adding the potash water little by little into the palm oil pot until it is properly mixed into a thick paste.
- Add crayfish, seasonings, pepper, salt to taste, then the Abacha (slice cassava) and stir properly. Ensure that it is properly combine to avoid any part been white
- Open up the smoked fish into your desired shape and sizes, in case you are using smoked fish and pour it into the mixed Abacha, and mix evenly
- Slice your ahara/Garden egg in cubes or ring shape, slice the leaf or utazi leaf, onions should be in a ring shape, they are all used for dressing your African salad.
- Finally, dish the ready Abacha recipe, garnish by adding the onions ring, ahara and the utazi leaf, fried fish and kpomo; what a delicious food.
Serve and enjoy your sumptuous meal!!!