African salad is a local delicacy that originated from the eastern part of Nigeria. It is one dish you can make with a very low budget but always turns out looking like it is worth a million bucks. I tell you, every bite is a moment to relish and once you have had a taste of this mouth-watering delicacy, it will automatically become one of those dishes you cannot do without. Ingredients are easily accessible in any part of Nigeria and it can be prepared in less than 30 minutes. I promise you, you won’t regret trying out this dish. Check out the recipe below.
Prep Time: 30mins.
Yield: 6 servings.
Level: Very Easy.
- 4 cups abacha
- 1 cup palm oil
- 1 cup ugba
- 1 teaspoon potash
- 1 cup shredded stock fish
- 2 fresh red peppers
- 1/2 table spoon ground chili pepper
- 1 medium onion
- 2 tablespoons crayfish powder
- 1/2 teaspoon ogiri
- 2 seasoning cubes
- 2 utazi leaves, shredded
- Salt to taste
- Soak abacha in tap water for 10-15 minutes or until it is soft. Afterwards, drain water using a colander. Set aside.
- Wash ugba thoroughly to rid it of excess dirt. Set aside.
- Dissolve potash in 1 cup of water.
- Blend fresh peppers, crayfish and onions with a blender until a smooth paste is formed. Set aside.
- In a mixing bowl, add palm oil and then gradually add the liquid from the dissolved potash. Be careful so you don’t add the potash residue at the bottom, all you want is the liquid. As you add the potash, stir continuously. You will notice that the palm oil will begin to thicken and will turn into a smooth yellow paste.
- Next, stir in the blended pepper mix.
- Add the shredded stockfish, ugba and ogiri, stir to combine.
- Finally, add the abacha. Stir thoroughly to combine, ensuring that it is fully coated with the sauce.
- Garnish with shredded utazi leaves, kpomo, garden egg and onion rings if you desire.