African Salad II
Source and licence
"African Salad II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:African_Salad_II, revision 4629555), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:African_Salad_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4629555
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Nigeria. Associated with Nigeria by the source's category: Igbo (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 3 handfuls abacha (shredded dried cassava)
- 2 cups ugba (ukpaka)
- 30 cl red palm oil
- 2 tablespoons powdered edible potash (food tenderizer)
- 2 teaspoons ground Ehu seeds (Calabash Nutmeg)
- Habanero pepper, to taste
- 4 tablespoons ground crayfish
- 2 stock cubes (preferably Knorr brand), crushed
- 2 onions, diced
- Ogiri (castor seed paste)
- Other meat and vegetables for the Abacha
- Fish(mackerel/dryfish/stockfish)
- Ponmo/kanda (cow skin)
- 3 fresh utazi leaves
- Salt, to taste
- Garden eggs (white eggplant)
- Garden egg leaves
Method
- Soak the shredded abacha in cold water for 10 minutes until it softens. Pour boiling water over it and drain.
- Rinse the ugba with warm water.
- Dissolve the potash in water and sieve out any residual solids.
- Stir the potash water with the palm oil in a pot until it forms a yellowish paste. Place on the heat, and stir in the ground ehu, pepper, crayfish, and seasoning.
- Stir in the crushed stock cubes, diced onions, and ugba. Take off the heat.
- Mix in the ogiri, then add meat and fish if using.
- Mix in the abacha, allowing the ingredients to blend.
- Add sliced utazi and salt to taste.
- Garnish with chopped garden egg leaves and sliced onions.