Super Easy and delicious Abacha (African Salad)

When I first heard that Abacha was called African Salad- I wondered why, I thought a salad was only an assortment of leafy vegetables with some sort of dressing. Since my foray into cooking I have come to realise that Abacha can actually pass for some sort of salad if it is amply graced with lots of sliced garden eggs,onions,garden egg leaves and utazi leaves. The sauce that the Abacha is mixed in is the dressing so yes it can be called a salad or what do you kind?

So here is my recipe for supper fast and easy Abacha.

Ingredients

Abacha

Palm Oil

Potash

Onions

Ugba/ Ukpaka

Crayfish

Dry Pepper

Seasoning

Salt

Chicken stock.

1.  Bring the chicken stock to a boil add the sliced onions, ugba and palm oil until the onions is tender.
2. Add the dry crayfish and pepper and simmer.



3. Season the the cubes and salt.
4. Crush the potash and mix in a little water, drain the potash and water mixture through a fine sieve be careful the bottom of the water might have bits of sand. Pour the potash water into the boiling stock.
5. At this stage have the Abacha close by  because once you add the potash the water bubbles up a bit.
6. Add the Abacha to the pot making sure to add enough Abacha. So that it soaks up the stock.
7. Remove the pot from the heat and leave covered for about 5 minutes. This will soften the Abacha and enable it absorb all the water.
8. Garnish with any or all of tomatoes, garden eggs and its leave, utazi leaves, slices of onions etc.
   
   
   





9. It goes beautifully well with fish, beef or chicken. I love it with dry fish and sauteed onions and tomatoes!