Africa: Nigeria: Nigerian Abacha and Ugba (Salad)INGREDIENTS:
6 to 8 cups of Abacha (African Salad) {image above}
Ehu 3 seeds (optional)
2 cups Of Ugba (Ukpaka)
half cup of crayfish
1 seasoning cube
150 ml of palm oil
Edible powdered potash (1 teaspoon)
salt and pepper to taste.
3 garden eggs (optional)
Utazi leaves (optional)
Garden egg leaves (optional) (images below.)
Meat/dry fish or stock fish.(optional)
INSTRUCTIONS:
Blend your crayfish and also dissolve your potash in half a cup of water.
Slice the onions, garden egg leaves. and Utazi leaves.
Set aside, they will be used as the topping.
Soak the dried Abacha in boiled water, allow three minutes and drain the water.
Transfer into a sieve to allow water drain further.
Heat the ugba in a small pot with 3 tbsp water (30 ml) and allow to heat for 4 minutes
Filter the dissolved potash into a mortar or pot leaving out the residue.
Add 150 ml of palm oil to it and stir until it forms a thick-yellowish paste
Stir properly before adding the crayfish and pepper, followed by the ground ehu.
Add the Ugba and a seasoning cube. Stir all together and taste for salt.
Now you can add the abacha
Serve with fried meat or fish. Then the leaves and a few slices of onions.
You can also serve (abacha) with stock fish (okporoko).
