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Delicious African Salad Abacha by dFoodplace

Yields8 ServingsPrep Time25 minsCook Time5 minsTotal Time30 mins

Delicious African Salad Abacha by dFoodplace

 1 ½ pack Abacha Abacha (the ingredient) is made from cassava. The cassava tubers are cooked till done then sliced with a special grater. The sliced cassava is then soaked in cold water overnight, washed thoroughly and dried under the sun.
 UgbaUgba is the Igbo name for the fermented African OIlbean seeds (Pentaclethra macrophylla, Benth). It is called Ukana by the Efiks in Southern Nigeria.
 1 tbsp Akaun (dissolved in water)Some Nigerian tribes call it akaun, some call it ikaun while some others call it kaun. The English name however is, Potash. It is a general name for minerals or inorganic compounds that contain potassium. It is made from the ashes of burnt wood in iron pot. The name was derived from the process “pot-ash
  Dried or Smoked fish (of your choice)
 Fried beef and cowskin ( cut in peppersoup size)
 3 Maggi for seasoning
 Salt to taste
 Red oil or Palm Oil
 Habanero pepper
 Dried red shrimps
 Okazi leaves (about a handful), some use Utazi as well.Okazi/Ukazi/Afang Leaf(Gnetum Africanum) is used for cooking Afang soup and Okazi/Ukazi Soup. The leaves are tough(hard) and glossy and looks more like the leaves of an orange tree. It doesn't really have a distinctive smell, but it has a slightly bitter taste.

Nutrition Facts

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