Cookbook:African Salad I
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|African Salad I|
African salad, also known as abacha, is a west African delicacy. It is eaten by all Nigerians, but especially the Igbo people. The dish is delicious when combined with pepper, eggplant sauce, and ponmo.
Ingredients[edit | edit source]
- Abacha (shredded dried cassava)
- Fresh fish
- Ponmo (cow skin)
- Edible potash (akaun)
- Palm oil
- Ground crayfish powder
- Ground pepper
- Ground ehu seeds
- Ground ogiri or iru
- 1 onion, diced
- Garden egg, washed
- Utazi leaves, chopped
- 1 onion, sliced into rings
Procedure[edit | edit source]
- Soak the dried abacha in warm water for 40 minutes. Drain and set aside.
- Season and fry the fish.
- Season and boil the ponmo until soft.
- Pour the potash into a cup with warm water, and stir well. Strain out the potash residue.
- Heat the palm oil in a pot, add the strained potash mixture, and stir until the palm oil turns into a yellow paste.
- Add the crayfish powder, pepper, ground ehu, ukpaka, iru/ogiri, diced onions, and seasoning to taste. Stir the mixture well.
- Add the soaked abacha into the mixture, and stir well.
- Garnish with the fried fish, ponmo, garden eggs, sliced utazi (use sparingly), garden egg leaves, and onions rings.