Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, african salad aka abacha with smoked fish. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
This African Salad (Abacha) is a staple dish in Nigeria and amazingly very easy to create. African salad (Abacha) is a delicious west African food 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. African Salad can serve as a meal as well as a snack. Learn how to make this correct Nigerian recipe.
African Salad AKA Abacha with Smoked Fish is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. African Salad AKA Abacha with Smoked Fish is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can cook african salad aka abacha with smoked fish using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make African Salad AKA Abacha with Smoked Fish:
- Prepare 4 cksp Palm oil
- Make ready 5 cups dry Sliced Tapioca (Abacha)
- Make ready 1 cups Ukpaka
- Make ready 1 tsp Ogiri (native bouilion spice)
- Prepare 3 fresh yellow pepper (ose Nsukka)
- Take 1 red Onions diced
- Prepare 1/2 cup Blended Crayfish
- Take 1 full Smoked Fish
- Take 1 cube Bouillion Spice
- Prepare 1/2 cup garden egg leaf (akwukwo ofe) (optional)
- Prepare to taste salt
It is a balanced meal on its own and can be enjoyed with or without some of the ingredients. I had to struggle to do this. Meanwhile I enjoy my abacha with smoked fish better or fried iced fish. I sincerely apologise for the serving (guess its too large)because I forgot to.
Steps to make African Salad AKA Abacha with Smoked Fish:
- In a small bowl add 1/2 cup of water and add the potash, set aside and allow it to dissolve.
- Wash smoked fish with clean water, remove the bone and gut, rinse clean and set aside.
- Soak Tapioca in a bowl of cold water for about 5mins drain and set aside
- In a mortar, add pepper, onions and crayfish; pound properly, it should not be smooth but chunky; set aside
- Pour the palmoil in a medium sized pot, add the water of the dissolved potash, stir till its thick and yellow (very delicate mixture so be careful)
- Add the blended pepper, onions and crayfish, bouillion cube and salt to taste; stir and taste, add native bouillion (Ogiri) and mix in properly making sure that the native boullion is dissolved properly. then add tapioca (abacha) and Ukpaka and mix in. Taste to confirm that the salt and bouillion cube is enough.
- Some like to heat it up for a min while some do not; I don't heat up my Abacha, I love everything fresh; then add your sliced garden egg leaf.
Meanwhile I enjoy my abacha with smoked fish better or fried iced fish. I sincerely apologise for the serving (guess its too large)because I forgot to. Abacha is a traditional meal that originates from the eastern part of Nigeria. Abacha is prepared from boiled shreaded cassava which is soaked Due to its look, this palatable dish has been given the nickname African salad. It is usually served at special eastern Nigeria occasions with palm wine.
So that’s going to wrap it up with this special food african salad aka abacha with smoked fish recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
