It is made with sliced cassava, fermented oil bean seeds also known as ukpaka or ugba and a host of other ingredients.
Below is a detailed and easy recipe to make the best Abacha (African Salad).
Ingredients For Abacha (African Salad):
• 300g Abacha (dried cassava)
• 100g ukpaka (ugba)
• 2 tablespoonful ground crayfish
• 1 teaspoon ground potash (akaun)
• 4 big garden eggs (or 2 big egg plants)
• 1 cup garden egg leaves (or pumpkin)
• Powdered pepper to taste
• 1 seasoning cube
• 1 big onion bulb
• 200ml palm oil
• Salt to taste
Directions For Abacha (African Salad):
• Rinse the ugba with water and strain. Slice the onions into your desired shape. Chop the garden eggs into small pieces and set aside.
• Dissolve the ground potash in about 4 tablespoonful of water and pass through a sieve to remove particles and then set the liquid aside for later use.
• Put the dry Abacha in a bowl and soak in cold water for 8 minutes or until it becomes soft. Or pour boiling water over it, stir and leave to soak for 2 minutes, sieve and keep aside.
• Pour the palm oil into a clean dry pot, add the potash liquid and mix until the color changes to yellow and the mixture becomes a thick paste.
• Add the crayfish, pepper, seasoning cube and onions. Then mix thoroughly until all the ingredients are well combined.
• Now, place the pot on low heat and add the strained Abacha and salt to taste. Mix very well and bring it down as soon as it's warmed up.
Kitchen Tip: Don't leave the Abacha on heat for too long, or you'll end up with a pottage.
• Next, add the ukpaka, chopped garden eggs and leaves. Mix very well and that's it, your Abacha is ready.
• Abacha (African Salad) can be served with fried fish or peppered kpomo and palm wine. Enjoy!
• Please share and leave a comment below, and don't forget to give me feedback on how your Abacha (African Salad) turned out.