African Salad

do you eat african salad 

if you do, do you like it or how does it taste 

its also known as abasha in igbo

africa sef get salad?!

can u make some for me?

post a picture if you have any of what it looks like!

I hate salad. period.
yuck

how about putting a recipe here for me to try. 

Ugba: The african Salad
Ingredients:

      Basic Ingredients For Making Ugba Salad (Serves six)
            (1) Palm Oil (450g or 1lb)
            (2) Liquid Potash (Potassium Carbonate -- Dissolved white solid in water)
            (3) Hot Pepper -- 2 whole
            (4) Crayfish -- 1 Whole sliced
            (5) Salt to taste

      Roughage For Preparation of African Salads
            (1) Abacha or processed cassava slices
            (2) Garden Eggs
            (3) Ukazi Leaves
            (4) Ugba
            (5) Leaf of Garden Egg Plant
            (6) Onions

      Other Ingredients That May be Used in African Salads
            (1) Stockfish (Dry codfish)
            (2) Kpomo or Cow skin
            (3) Smoked fish

   1. Using a bow dissolve the potash (akaun) in water, a little warm water and add the palm oil to it. Stir the potash solution until it turns yellow in colour and thickens.
   2. Dissolve the maggi and salt in little hot water and add to the mixture. Add the pepper, onion, crayfish and stir.
   3. Add all remaining ingredients and thoroughly stir until all is well mixed.
   4. Add the shredded leaves and taste for enough salt and maggi. Add the chopped garden eggs and serve with fried fish or isi gwu, over a cold drink (beer, stout, or palmy).

It may not be likely to find ugba -- made from these seeds -- in African grocery stores in Europe or America. The reason being that ugba does not keep well. Ugba must be used within two weeks or it would ferment to the point of rot. The unfermented ugba may keep longer if kept in airtight cellophane wrapping.

The preparation of the oil bean seed to make ugba begins with cooking of the seeds, slicing the cooked seeds into thin strips and washing and fermenting them for 3 to 4 days before use. When first sliced, the ugba has a grayish white color, after fermentation it turns dark brown. Then it is ready for use in salads.

Usually, you do not have to bother with the above preparation. Ugba comes in pre-prepared strips ready to go into your salad.

As I mentioned earlier, you may not find the actual ugba in stores outside Nigeria. But you never know, there may be one or two intrepid merchants out there who have found ways to import and preserve Ugba long enough to sell them.

In any case, do not worry, if you can not find the ugba, there is a variety of ingredients for making the African salad. The basic ingredients (without the ugba) are the same and easily available in African stores in Europe or America. The ugba itself may be considered part of the roughage used in the salad, and there are a number of vegetables that can substitute for roughage. Any of these vegetables can also be used in combination with or without Ugba to make the salad.

Use of a basic set of ingredients ensures that you always get that unique taste of the African salad.

Everything you need, except perhaps the Ugba slices itself, for this dish can be found in your local grocery store.

minus the crayfish, it s hottt!!!!

umu oma,
unu egbu gom! Chei
good to know that our culture is not completely lost afterall.
i will love to see more of such .
Kudos to you guys.

ugba is the BEST!! my mom makes it all the time

Tht shit looks nasty.

This is not my version. I found this on the net?
Maybe that is what most people remember as African Salad as per the baked beans and salad cream etc,

Kai Naija!!!    

    * sliced spinach or lettuce
    * 3 hard boiled eggs, chopped into small pieces
    * 1 small tomato or cherry tomatoes sliced
    * ¼ cup green peas
    * 1 cup carrots
    * ½ cup (about 1/2 can) of baked beans
    * 1 tbsp diced red onions (diced very very small)
    * 2 tblsp. Heinz Salad Cream (if you can't find Heinz Salad cream, substitute Kraft Coleslaw salad dressing, close but
      it's not quite the same)
    * 2 tblsp. thousand island dressing (you can use 4 tblspn of salad cream, but the salad will be really rich. Mix   
        thousand island and salad cream)
    * smoked salmon/fish sliced thinly
    * salt & pepper to taste

-mix salad cream, thousand island dressing and finely diced onion together. Set aside.
-mix remaining ingredients except eggs together very gently.
-add salad dressing and toss gently. (if you mix too roughly the lettuce will wilt)
-Add chopped eggs and fish last and mix gently.
- Sprinkle a little salt and pepper to taste. (not too much salt, or it will draw the water out of the lettuce and your salad will be too soggy).
-Keep refrigerated.

snazzydawn,
isi ewu

INFACT THOSE PICTURES ARE TANTALIZING ME ALREADY.
U ARE REAL AFRICAN.
PLEASE DOES ISI EWU AND AFRICAN SALAD HAVE THE RECIPE AND ARE THEY PREPARED THE SAME WAY?

I NEED TO PREPARE ISI EWU SOON.

CAN U GIVE ME THE RECIPE AND METHOD OF PREPARATION?

THANKS.

MY EMAIL IS spizzygirl@yahoo.com
EXPECTING TO HEAR FROM YOU SOON.

amakaone
that pic doesn't look like salad. it looks like pieces of sticks in a bowl. is it real salad?