Around the world, there are different ways people make their salads. In Africa, the ibo tribe has a special salad that you may not ignore. Abacha and ugba is simply irresistible when it is presented to you. Abacha is specially prepared with cassava. The first thing that is done is by cooking cassava tubers till they are done before they can be sliced with graters.
The next step is soaking the cassava in water overnight before drying them under the sun. Ugba is another ingredient that will make this salad delicious. Ugba is gotten from oil bean seeds.
- Garden Egg leaves | 1 medium bunch
- 1 medium onion (for serving)
- 3 handfuls abacha
- 2 cups ugba (ukpaka)
- 30 cl red palm oil
- 1 large Onion
- Salt and dry pepper (to taste)
- 4 tablespoons ground crayfish
- 2 stock cubes (Maggi/Knorr)
- 2 tablespoons Powdered Potash (food tenderizer)
- Fish | Mackerel/Dry Fish/Stockfish
- 1 teaspoon ground Ehu seeds (Calabash Nutmeg)
- 1 teaspoon Ogiri
- 3 Fresh Utazi leaves (Gongronema latifolium)
- Ponmo (cow skin)
- Garden Eggs
What you should know about Abacha and Ugba is that the ingredients should be well incorporated to ensure that the taste comes out wonderfully.
- The palm oil should be poured into a pot. The oil will make such that the taste if the Abacha will be great in the mouth. Take out the water from the potash mixture.
- You should stir the mixture well and stop when the oil finally becomes a yellow paste.
- Add crushed stock cubes, crayfish, diced onions, ground pepper, and ugba (ukpaka). Make sure that everything is stir very well.
- Add the ogiri and diced kanda/pomo and stir very well.
- The next thing to do is to add the Abacha that has been soaked in water and drained. You should mix well in the palm oil paste. You should add utazi, sliced garden egg leaves, fish and onions.