This Abacha African Salad can be served as a main, side or even a snack, which makes it a perfect versatile festive season dish.
Ugba makes or breaks this delicious meal, so make sure to pick up a batch the next time you head out. View recipe:

INGREDIENTS:
2 pieces fresh fish
6 pieces pomo (cow skin)
½ cup chopped utazi leaves (Gongronema latifolium)
1 tbsp. ground crayfish
2 cooking spoons palm oil
1 tsp. ground ehu seeds (calabash nutmeg)
Dry ground pepper; to taste
2 garden eggs
½ tsp. ground ogiri/iru
1 tsp. grand potash (akaun)
2 medium size onions
3 handfuls abacha
1 wrap ugba (ukpaka)

METHOD

1. In a bowl of warm water, add the abacha and soak for 40 min., then drain and set aside.

2. Chop the utazi leaves and wash the garden eggs.

3. Spice and fry the fish.

4. Dice one of the onions and cut the other into rings.

5. Spice and boil the pomo.

6. In a cup with warm water, pour the potash and stir very well.

7. Pour the palm oil into a pot, add the potash mixture (avoid pouring in the potash residue along with it) and then stir until the palm oil and potash mixture turns into a yellow paste.

8. Add the crayfish, pepper, ground ehu, ugba, iru/ogiri, diced onions and seasoning to taste. Stir the mixture very well.

9. Add the soaked abacha into the mixture, stir very well and it’s ready.

10. Garnish with the fried fish, pomo, garden eggs, sliced utazi (use sparingly), garden egg leaves and onions rings.

You can also flush it down with some fresh Palm wine.

Soak abacha for 40mins kwa.... na rice u dey boil?? 10 mins is very okay

MzPecs:
Is abacha cooked?

nope its not cooked

charlyge:
Soak abacha for 40mins kwa.... na rice u dey boil??
10 mins is very okay

Everyone with there own method, and no its not rice

MzPecs:
Is abacha cooked?

hmm, not really

shumuel:


hmm, not really

Ok

MzPecs:
Ok

Yeah

shumuel:

Everyone with there own method, and no its not rice

but soaking it for 40mins is way too long..

charlyge:
but soaking it for 40mins is way too long..

hmm, maybe, maybe not

jhgh

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