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African Salad II

@arecipe.bsky.social

African Salad II — a recipe imported from the Wikibooks Cookbook.

Ingredients

  • 3 handfuls abacha (shredded dried cassava)
  • 2 cups ugba (ukpaka)
  • 30 cl red palm oil
  • 2 tablespoons powdered edible potash (food tenderizer)
  • 2 teaspoons ground Ehu seeds (Calabash Nutmeg)
  • Habanero pepper, to taste
  • 4 tablespoons ground crayfish
  • 2 stock cubes (preferably Knorr brand), crushed
  • 2 onions, diced
  • Ogiri (castor seed paste)
  • Other meat and vegetables for the Abacha
  • Fish(mackerel/dryfish/stockfish)
  • Ponmo/kanda (cow skin)
  • 3 fresh utazi leaves
  • Salt, to taste
  • Garden eggs (white eggplant)
  • Garden egg leaves

Instructions

  1. 1
    Soak the shredded abacha in cold water for 10 minutes until it softens. Pour boiling water over it and drain.
  2. 2
    Rinse the ugba with warm water.
  3. 3
    Dissolve the potash in water and sieve out any residual solids.
  4. 4
    Stir the potash water with the palm oil in a pot until it forms a yellowish paste. Place on the heat, and stir in the ground ehu, pepper, crayfish, and seasoning.
  5. 5
    Stir in the crushed stock cubes, diced onions, and ugba. Take off the heat.
  6. 6
    Mix in the ogiri, then add meat and fish if using.
  7. 7
    Mix in the abacha, allowing the ingredients to blend.
  8. 8
    Add sliced utazi and salt to taste.
  9. 9
    Garnish with chopped garden egg leaves and sliced onions.
Category
Salads

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:African_Salad_II