Abacha recipe (African salad) fully loaded! My mouthwatering delicacy, lol!
Hello beauties, how are you guys doing today? How has the week been? Hope splendid? What delicacy do you have in mind preparing for your family over the weekend? Give my mouthwatering Abacha recipe (African Salad) a try, you will love it!
I know I have fellow Abacha lovers in the house. This is one of the delicacies I don’t joke with.
During all my pregnancies, I salivated more for this recipe, I never knew why. It took over 90% of my diet during pregnancy. No day passed without eaten Abacha till I put to bed.
Read on to see the ingredients I used for my mouthwatering Abacha recipe (African Salad)
Abacha also known as African Salad is an appetizer, a delicacy with a super taste you will always salivate for. It is a traditional dish loved by the Igbos, and never missed in events organized by the people of Enugu and Anambra state, Nigeria.
It is also prepared with raw green leafy vegetables such as utazi or akwukwo anara also known as garden egg leaves and garden eggs. Because these leaves are taken raw, it is washed thoroughly with salt water, to avoid food poison.
To Prepare Mouthwatering Abacha Recipe (African Salad)
3 handfuls Abacha
2 medium dried smoked fish
1 sizeable cow skin
3 cooking spoons palm oil
1 medium onion
2 stock cubes
3 ehuru seeds
2 dansa seeds
1 control onion
1/2 teaspoon ogiri
6 small wraps ugba
50 ml nguu
2 small fresh pepper
1 handful shredded garden egg leaves
1 garden egg to garnishing
Salt to taste
Water for cooking the fish and cow
Wash garden egg and garden egg leaves with salt water, shred and set aside.
Grind the spices that the ehuru, dansa, control onion together, then coarsely blend pepper and set aside.
Scrape the in and out of the cowskin, wash, cut to the desired sizes and set aside.
Wash thoroughly and debone dried smoked fish.
Peel, wash and dice the onions
Put the washed dried smoked fish in the pot, add water, once it starts boiling, add onions, the ground spices, salt and stock cube stir, cover the pot and cook for 5 minutes on a medium heat.
Add the cowskin, leave to cook till done. I added it at this time because it was already tender, if you get the tough or hard cowskin, first cook till half done.
In a separate dry pot, put palm oil, add nguu stir, add pepper stir.
Add the cooked fish and cowskin stir, put the ugba in plate, add oil to loosen its stickiness then add and stir.
Add the abacha and mix very well, add stock cube, salt, stir, add the remaining little ground spices, and mix till well incorporated.
Enjoy with the vegatables!
Watch the video on how to make mouthwatering Abacha recipe (African Salad) below.
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