This is the Nigerian salad loved by many.
- Abacha (Cooked, Dried Cassava Strips), 3 handfuls
- Ugba, 2 cups
- Ponmo, washed and cut in bits, cooked
- Ground Ehu seeds (Calabash Nutmeg), 1 teaspoon
- Fresh or dry Utazi leaves, 1 small bunch
- Onions, 2 large bulbs
- Crayfish, 2 handfuls
- Palm Oil, half-cup
- Powdered Potash, 2 tablespoons
- Seasoning, 2 cubes
- Ground, dry pepper
- Salt to taste
- Soak the Abacha in cold water for about 15 minutes, drain off water when the strips become soft.
- Wash the Ugba in warm water.
- Cook the ponmo and cut into small, nibble-sized pieces.
- Roast the ehu seeds, de-hull and grind into powder.
- Wash and cut the Utazi leaves into tiny pieces.
- Dice 1 onion bulb, slice the other into rings.
- Put the powdered potash in a cup or bowl and pour about 1 cup of cold water.
- Grind the crayfish and mix with pepper
- Now, pour the palm oil into a deep pot (do not place pot over heat) and add in the water from the potash mixture (ensure to sieve out the sediment). Stir thoroughly until the palm oil turns yellow.
- Add the ground pepper, ground ehu, seasoning cubes, crayfish, diced onions and ugba and stir until you have a fine mix. Stir in the diced ponmo, too.
- Add your drained Abacha strips at this point, mixing again into the pot’s content until you have a good blend of all ingredients.
- You should add the sliced or dry utazi at this point, add a little salt, stir well and taste.
- The last step is to heat the place over low heat, allowing the content to simmer for about 5 to 10 minutes.
- Your Abacha is ready. Serve and Enjoy!