Cover: Step-by-step guide for "African salad" – Strategy

Discover Cover: Step-by-step guide for "African salad". Step by step pictorial tutorial of how to make premium African Salad AKA Abacha,. Learn proven strate...

Ingredients

• 3 cups dried Abacha (cassava flakes)
• 1 cup Ugba (fermented oil bean seeds)
• 150ml Red Palm Oil
• 1 tsp Edible Potash (Akanwu)
• 2 tbsp Ground Crayfish
• 1 tsp Ground Dry Pepper
• 1 tbsp Ogiri Igbo
• 2 Bouillon cubes
• 1/2 tsp Salt (to taste)
• Garnish: Garden egg leaves, Sliced onions, Fried fish

Instructions

1. Step 1: Soak the dried Abacha in cold water for 10 minutes, then drain in a sieve and set aside.
2. Step 2: Dissolve the potash in 3 tablespoons of warm water and strain the liquid into a clean pot.
3. Step 3: Add the palm oil to the potash water and stir until it forms a thick, yellowish paste (ncha).
4. Step 4: Add the crayfish, pepper, crushed bouillon cubes, and Ogiri Igbo into the paste and mix thoroughly.
5. Step 5: Add the Ugba and the soaked Abacha into the pot, stirring well until the dressing covers every strand.
6. Step 6: Garnish with sliced onions, garden egg leaves, and serve with fried fish.