African salad is a delicious Nigerian meal that is native to the Ndi Igbo (people of Igbo), here is all you need to know about this Nigerian Delicious Dessert and even all the ingredients used in preparing it.
This meal is very popular in the Eastern part of Nigeria and it is one of the most popular Igbo recipe.
African Salad is known as "Abacha" in Igbo dialect and it is one of the most popular afternoon and evening delicacy in the Eastern Nigeria. African Salad 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 this delicious delicacy.
• African Salad (Abacha)
The fresh Abacha (African salad is a by-product of cassava), there are a lot of processes involved with obtaining the fresh abacha that is used in preparing the African salad that we all know.
.....most rural dwellers are very familiar with the whole processes involved!
» Ucheonye Nzubechi
The first thing to do (if you live in the village or own a farm) is to obtain cassava tubers, wash it thoroughly and boil it, along with water for twenty to thirty minutes, then pill to remove the brown outer layer and cut to tiny bits.
The sliced cassava is then soaked in water for 48 hours. The last thing to do would be to wash thoroughly with clean water then sun-dry and store in an airtight seal. Dried cassava chips can last more than a year if stored in an air tight dry environment.
But if you live in developed cities, you probably wouldn't need to go through this cumbersome and tiresome procedure, just buy all the ingredients in the market.
Raw African Salad (abacha) can also be prepared to raw state by cooking an uprooted cassava root, slice it into raw long flakes, soak it in water for about 48 hours, preferably in a river or stream. Then after washing it, you now have the raw abacha flakes.
• African Salad
•
• Requirements:
» A big bowl of raw Abacha flakes
» ¼ Cup of fresh pepper
» Pieces of green pepper
» 50 grams of Iodized Salt
» ¼ jar of fresh palm oil
» 1 teaspoonful of Potash (Akanwu)
» Bulbs of Onions
» 1 cup of crayfish
» Fermented Melon seed (Ogiri-Igbo)
» Coils of Animal skin (Canda)
» 2 bundles of (anara) vegetables
» 1 big empty kitchen bowl
» 1 big kitchen spoon
» 1 table fork
» 1 table knife
» A Mortar and pestle
» An Electric Blender
» 2 flat plates.
• PREPARATION: Prepare a jar of hot water, soak the abacha flakes in hot water, if it is dry, but if wet, don't soak it. Wash your ingredients properly. Grind the fresh pepper, green pepper, maggi, crayfish, akanwu (potash/gypsum), 2 bulbs of onions and fermented melon seed (ogiri), altogether in a mortar, using a pestle. Empty a big kitchen spoonfull of oil into the grinded mixture, and stir it very well, until the colour turns a bit yellowish.
• Note: The akanwu (Potash/Gypsum) is responsible for the colour change!
Now that the colour have changed, slice the remaining bulbs of onions and the vegetables, keep it aside in a flat plate. Empty the mixture in the mortar into the empty big kitchen bowl. Wash the mortar and pestle.
• Note: Hot water and red oil should be added according to the quantity of the abacha flakes that are available!
Now that the mixture is in the big bowl, stir it very well, then empty the abacha flakes into it. Stir it very well this time. Add to your taste, the sliced onions and vegetables into the mixture and stir. As you finished mixing it, add the coiled animal skin (canda) to it, and now it can be served as a family meal.
This document was last modified by Ucheonye Nzubechi on:
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Very interesting, I'v had some cassava flakes sitting in my pantry for a while now, will just go and make me some African salad. D flakes have been sitting there because I really didn't know how to make the salad at home
ReplyDeleteLooking for a research project information on this. Thanks
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