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).
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
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
1large onion (about 3/4pound), cut into medium dice
1/2teaspoonsalt
2poundscarrots, peeled and cut into 1/2–inchrounds
5cupsstock
1/4cuprolled oats
Lemon juice, to taste
Ginger juice, to taste
Ground cumin, to taste
DIRECTIONS
In a medium pot, heat oil over medium heat. Add onions and salt. Sweat until onions are softened (about 5 to 8 minutes). Stir often to prevent browning.
Add the carrots, cover pot, and cook over low heat for 5 to 6 minutes. Stir to prevent browning.
Add stock and oats to pot. Raise the heat and bring to a boil. Reduce heat to low, and simmer 25 minutes, covered, until carrots are very tender.
Blend the soup in a blender or food processor until creamy. Add additional stock to desired consistency.
Add lemon and ginger juices, and cumin to taste. Adjust seasoning as necessary.