Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, african salad. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
African salad (Abacha) is a delicious west African food that is native to the ndi Igbo (people of Igbo), here is all you need to know about this Nigerian Delicious Dessert and even all the ingredients used in. Your African Salad will not be complete without Ugba. Ugba, also known as Ukpaka, is made from oil bean seeds.
African salad is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. African salad is something that I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have african salad using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make African salad:
- Get 2 kilo cassava flakes
- Take 1 cup sliced oilbean (Ugba)
- Get 1/2 cup red oil
- Get 1/2 milk cup crayfish
- Make ready Potash
- Take 1 seasoning cube(knorr)
- Make ready 1 small bunch uziza leaf
- Take 1 large Onions
- Prepare Salt
- Take 1 kilo Fresh cowleg meat
- Get 2 spoons dry red pepper
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Steps to make African salad:
- Wash and soak cassava flakes with warm water till soft. Drain water and leave in the sieve.
- Grind crayfish and dry pepper and set aside. Wash and cut uziza leaf and set aside too.
- Wash and place cowleg in a pot,add seasoning cube,salt, onion, add water and cook till soft. Bring down. Mix cowleg meat with fried pepper sauce and set aside.
- Grind a little potash to powder, add a little water in a Mortar, add the red oil and mix well using pestle. Add seasoning cube and stir well.
- Add the cassava flakes, add crayfish, dry pepper and sliced onions, sliced uziza mix well. Add salt to taste and mix thoroughly to get the desired taste.
- Serve with peppered cowleg meat.
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