African salad is a full-style vitamin A Abacha. It is a simple abacha prepared as a full meal by including assorted vegetables, fish, leaves, and various seasonings. These condiments add flavor, color, more nutrition, and most of all, that unique traditional taste of home. Use the ingredients as you like and as you have the capacity to. Food lovers will always come back to this recipe repeatedly.
¼ (62mls) cups of water
5 cups (700g) Vitamin A Abacha – plain style
2 cups (125g) ugba or ukpaka (Oil bean seed)
1 cup (250ml) palm oil and Boiling water
3 ½ table spoons powdered potash
100g Ponmo, cooked and sliced (cow skin)
1 large onion, chopped & Sliced utazi leaves
1 medium onion sliced (for garnishing)
6 garden eggs (diced for garnishing)
Chopped garden egg leaves
Salt and dry pepper (to taste)
4 table spoons ground crayfish
½ tbsp of ground ehuru (Calabash nutmeg)
1 tbsp of locust beans (ogiri or iru) (optional)
- Rinse the ugba with warm water.
- Roast the ehuru on fire and pound/ blend into a powder
- Dissolve the potash in water and sieve out the water. Stir the
potash water with the palm oil to form a yellowish paste.
- Place on the heat source and add the ground ehuru, pepper,
crayfish, and seasoning.
- Stir, then add crushed stock cubes, diced onions & ugba. Take
it off the heat. Add meat/ fish/pomo.
- Add the abacha and mix, allowing the ingredients to blend.
- Add sliced utazi and salt to taste.
- Garnish with chopped garden egg leaves and sliced onions.