African salad (Abacha) is a delicious west African food that is native to the ndi Igbo (people of Igbo).
Abacha – as the Igbos love to call it – is one of the most popular food in the eastern Nigeria, it serves best as kola to visitors.
As a matter of fact, there are villages in the eastern part of Nigeria that only offer ugba or abacha to visitors and even visitors have come to love and desire the delicious delicacy.
Ingredients :
6 to 8 cups of Abacha (African Salad) {image above}
Ehu 3 seeds (optional)
1 to 2 cups Of Ugba (Ukpaka)
half cup of crayfish
1 to 2 cubes of maggi or knorr
100ml of palm oil
Edible powdered potash(1 teaspoon)
salt and pepper to taste.
3 to 5 garden eggs (optional)
Utazi leaves (optional)
Garden egg leaves (optional) (imagee below.)
Meat/dry fish or stock fish.(optional)
I told you that most Nigerian foods are served with either fish or meat. Even the African Salad (Abacha) is also served with either fish, meat or even stock fish (okporoko).
Nothing beats a banana split when it comes to making ice cream sundaes! This childhood favorite is also loved by many adults and for good reason; traditionally you get three types of ice cream, a banana, maraschino cherries and three different types of topping garnished with nuts!
Ingredients
1banana
1scoopchocolate ice cream
1scoopvanilla ice cream
1scoopstrawberry ice cream
2tablespoonsstrawberry syrup or compote
2tablespoonschocolate syrup
2 tablespoonscrushed sweetened pineapple
whipping cream
maraschino cherries
chopped roasted peanuts or walnuts
Instructions
Peel then slice a banana in half lengthwise. You don’t want to do this too far ahead of time or they will brown.
Place one piece of the banana on each side of the banana boat dish.
Place a scoop of vanilla, chocolate and then strawberry ice cream between the banana pieces as shown. Alternatively, you can place the ice cream right on top of the banana slices, the choice is up to you.
Place the crushed pineapple on top of the vanilla ice cream.
Place the strawberry syrup or strawberry compote on top of the strawberry ice cream.
Place chocolate syrup on top of the chocolate ice cream.
Top each ice cream scoop with whipped cream.
Place three maraschino cherries on top, one in each whipped cream pile.
Blend the 1st four list of ingredients together and set aside.
Rinse the fish & using a spoon, scrape the scales off the body.
Make 3-4 slashes on each sides of the fish.
Make a slit along the belly of the fish stopping at the gills.
Scoop out the innards of the fish and rinse properly then set aside.
Heat up a minimum quantity of veg.oil then pour in the blended ingredients.
Add in your seasoning and saute on medium heat for some minutes, your marinade is ready!
Preheat the oven.
*Wear a plastic glove(preferably) and gently rub the marine all over the fish, ensure to also get it into the fish and on the slashes.
Place in the oven and allow to grill on the first side and then turn over to the second.
Baste/brush with marinade in between the grilling process.
1 kg beef cut into bite-sized cubes
2 tablespoons of crushed garlic
1 teaspoon crushed ginger
3 large onions sliced
30ml vegetable oil
1 bunch of coriander, chopped
2-3 green chillies, chopped
salt and pepper to taste
Egg sauce is a versatile dish, which can be prepared in a variety of ways. Adding freshly chopped fluted pumpkin leaves or spinach is one of the various ways to enjoy this sauce. The vegetables add a tasty twist to the egg sauce, while also nourishing your body with a ton of nutrients.
Ingredients
3Scotch Bonnet peppersor a hot pepper of your choice
1½cupschopped red onions
1poundtomatoesfinely chopped
350gabout ¾ pound fluted pumpkin leaves (ugwu), or spinach
Make this comforting storecupboard sponge for an easy chocolate dessert for the whole family.
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