How To Make Abacha (African Salad) – Agathas Cuisine

African salad (Abacha – as the Igbos love to call it) is one of the most popular food in eastern Nigeria, it serves best as kola to visitors.

As a matter of fact, there are villages in the eastern part of Nigeria that only offer Ugba or Abacha to visitors and even visitors have come to love and desire the delicious delicacy.

These are the steps in making Abacha (african salad)


Ingredients for African Salads

6 to 8 cups of Abacha (African Salad) {image above}
Ehu 3 seeds (optional)
1 to 2 cups Of Ugba (Ukpaka)
half cup of crayfish
1 to 2 cubes of Maggi or knorr
100ml of palm oil
Edible powdered potash(1 teaspoon)
salt and pepper to taste.
3 to 5 garden eggs (optional)
Utazi leaves (optional)
Garden egg leaves (optional) (I used parsley)
Meat/dry fish or stockfish. (optional)

I told you that most Nigerian foods are served with either fish or meat. Even the African Salad (Abacha) is also served with either fish, meat or even stock fish (okporoko).

Although, I have not included meat or okporoko in this recipe, i used fried fish.

How to Prepare African Salad – Abacha

  • Blend your crayfish and also dissolve your potash in half a cup of water.
  • Slice the onions, garden egg leaves. and Utazi leaves. Set aside, they will be used as the topping.
  • Soak the dried Abacha in boiled water, allow three minutes, and drain the water.
  • Transfer into a sieve to allow water to drain further.
  • Heat the Ugba in a small pot with 3 tbsp water (30ml) and allow to heat for 4 minutes
  • Filter the dissolved potash into a mortar or pot leaving out the residue.
  • Add 150 ml of palm oil to it and stir until it forms a thick-yellowish paste
  • Stir properly before adding the crayfish and pepper, followed by the ground Ehu.
  • Add the Ugba and a seasoning cube. Stir all together and taste for salt.
  • Now you can add the Abacha
  • Serve with fried meat or fish. Then the leaves and a few slices of onions.

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