Recipe: Yummy African Salad AKA Abacha with Smoked Fish

African Salad AKA Abacha with Smoked Fish. African salad also known as Abacha is a very popular Nigerian delicacy originating from eastern Nigeria. Ranging from roasted/fried beef , fried fish, small garden eggs, and Ugba to mention a few. Ingredients: ( measurements are estimates) use your discretion.

This meal is very popular in the eastern part of Nigeria; it is one of the most Popular Igbo. African Salad can serve as a meal as well as a snack. Though it can be as filling as any other main course meal, African Salad is usually eaten as an in-between meal. You can cook African Salad AKA Abacha with Smoked Fish using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of African Salad AKA Abacha with Smoked Fish

1. It's 4 of cksp Palm oil.
2. It's 5 cups of dry Sliced Tapioca (Abacha).
3. It's 1 cups of Ukpaka.
4. It's 1 tsp of Ogiri (native bouilion spice).
5. Prepare 3 of fresh yellow pepper (ose Nsukka).
6. It's 1 of red Onions diced.
7. You need 1/2 cup of Blended Crayfish.
8. It's 1 of full Smoked Fish.
9. It's 1 cube of Bouillion Spice.
10. It's 1/2 cup of garden egg leaf (akwukwo ofe) (optional).
11. Prepare to taste of salt.

How to Make Abacha with Ugba [Video] Full Option Abacha I remember vividly how my grandma prepared. Abacha is our own African salad. 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.

African Salad AKA Abacha with Smoked Fish instructions

1. In a small bowl add 1/2 cup of water and add the potash, set aside and allow it to dissolve..
2. Wash smoked fish with clean water, remove the bone and gut, rinse clean and set aside..
3. Soak Tapioca in a bowl of cold water for about 5mins drain and set aside.
4. In a mortar, add pepper, onions and crayfish; pound properly, it should not be smooth but chunky; set aside.
5. 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).
6. 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..
7. 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 and Ugba also known as African salad is a Cassava based dish from the Igbo tribe of Eastern Nigeria. Abacha is simply dried shredded Cassava while Ugba on the other hand is fermented African oil bean seed. AFRICAN salad is a Nigerian meal that is native to the Igbo.