Steps to Make Ultimate African Salad AKA Abacha with Smoked Fish
Hello everybody, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Quick African Salad AKA Abacha with Smoked Fish. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from African Salad AKA Abacha with Smoked Fish, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare African Salad AKA Abacha with Smoked Fish delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make African Salad AKA Abacha with Smoked Fish is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook African Salad AKA Abacha with Smoked Fish estimated approx 18mins.
To get started with this particular recipe, we must prepare a few components. You can cook African Salad AKA Abacha with Smoked Fish using 11 ingredients and 7 steps. Here is how you can achieve it.
Abacha AKA African Salad is an Eastern Nigeria dish and is prepared with dried shredded cassava.
Ingredients and spices that need to be Make ready to make African Salad AKA Abacha with Smoked Fish:
- 4 cksp Palm oil
- 5 cups dry Sliced Tapioca (Abacha)
- 1 cups Ukpaka
- 1 tsp Ogiri (native bouilion spice)
- 3 fresh yellow pepper (ose Nsukka)
- 1 red Onions diced
- 1/2 cup Blended Crayfish
- 1 full Smoked Fish
- 1 cube Bouillion Spice
- 1/2 cup garden egg leaf (akwukwo ofe) (optional)
- to taste salt
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.
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