- 6-8 cups of Abacha (African Salad)
- Ehu 3 seeds (optional)
- 30 cl red palm oil
- 2 tablespoons powdered potash (food tenderizer)
- 1 large onion)
- Sea salt & dry pepper (to taste)
- 1-2 cups of Ugba (Ukpaka)
- 3-5 garden eggs (optional)
- Utazi leaves (optional)
- Garden egg leaves (optional)
If you are using dried abacha instead of the freshly made wet abacha. You can either heat or soak the dry Abacha in boiled water for about three minutes, then sieve and keep on a separate bowl.
Slice the onions, garden egg leaves. It is advisable to dissolve the powdered potash in about 5 cl of clean water; this is a trick I employ just to easily filter out unwanted solid materials that is often embedded in potash.
Filter the dissolved potash into a mortar or pot leaving out the residue.
Add about 100ml of palm oil and stir to form a yellowish paste (ncha, as addressed by the igbos), this is the first part to making Abacha (African Salad), add the pepper, stir, then add the ground ehu if you like.
Ugba is an important ingredient in the process of making African salad, it is considered incomplete without the presence of this ingredient . Ugba is usually sold in most Nigerian markets or African shops (if you like outside Nigeria).
Add the ugba to the mixture and stir,and then add the abacha, salt.
(Source: All Nigerian Foods)