African Salad II

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

Steps

1. 1

   Soak the shredded abacha in cold water for 10 minutes until it softens. Pour boiling water over it and drain.

2. 2

   Rinse the ugba with warm water.

3. 3

   Dissolve the potash in water and sieve out any residual solids.

4. 4

   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.

5. 5

   Stir in the crushed stock cubes, diced onions, and ugba. Take off the heat.

6. 6

   Mix in the ogiri, then add meat and fish if using.

7. 7

   Mix in the abacha, allowing the ingredients to blend.

8. 8

   Add sliced utazi and salt to taste.

9. 9

   Garnish with chopped garden egg leaves and sliced onions.