Salad

African Salad II

Allergens named in the ingredients: Crustaceans, Eggs, Fish. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

Method

Soak the shredded abacha in cold water for 10 minutes until it softens. Pour boiling water over it and drain.
Rinse the ugba with warm water.
Dissolve the potash in water and sieve out any residual solids.
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.
Stir in the crushed stock cubes, diced onions, and ugba. Take off the heat.
Mix in the ogiri, then add meat and fish if using.
Mix in the abacha, allowing the ingredients to blend.
Add sliced utazi and salt to taste.
Garnish with chopped garden egg leaves and sliced onions.