African salad is popularly called “Abacha and Ugba” by Igbo tribe of Nigeria. It is an exotic delicacy and a special salad recipe native to Nigeria.
The name African salad is thought to have originated from the Igbo’s ideology that salad contains lots of fresh and raw vegetables and some other ingredients consumed without further cooking, therefore it is a salad and of African origin.
African salad is widely accessed for its composition of food ingredients known to be rich in protein, carbohydrate, vitamins, and minerals. It can be eaten on its own or in combination with other snacks.
African salad is also regarded as a special delicacy during traditional Festivals. Abacha is processed by harvesting cassava tubers; after which they are peeled, washed and cooked. These are then shredded into fine thin slices, and soaked overnight for fermentation so as to thoroughly reduce the starch and hydrogen cyanide from the cassava.
Below are some of the things needed and process on how to prepare the African salad;
- Ugba (ukpaka)
- Palm oil
- Powdered Potash
- Dry/roasted fish
- Onion, chopped
- Salt and dry pepper
- Ground crayfish
- Stock cubes
- Ground Ehu seeds
- Boiling water
How to prepare
- Soak the Abacha in cold water for 10 minutes until it softens, then pour boiling water over it and drain.
- Rinse the ugba with warm water.
- Dissolve the potash in water and sieve out the water. Stir the potash water with the palm oil in a pot until it forms a yellowish paste.
- Place on heat and add the ground ehu, pepper, crayfish and seasoning.
- Stir, then add crushed stock cubes, diced onions and ugba. Take off the heat.
- Add the ogiri and mix, then add meat and fish.
- Add the Abacha and mix, allowing the ingredients to blend.
- Add sliced utazi and salt to taste.
- Garnish with chopped garden egg leaves and sliced onions.
Your African Salad can be served with a chilled drink or palm wine.