The secret recipe of making African salad.

  My Favourite Nigerian delicacy is African Salad, popularly known as Ugba or Abacha in the east. . It's very nutritious and quite  delicious. I love how some Nigerian books describe the elegance of the African salad.

" She made him the kind of African delicacy he liked, Ugba flecked with bits of red peppers,  green leaves and slices of onion rings as he ate, his  fork moving from the plate to his mouth, saying, “This is pretty good,” as he always had in the past, with a smile crawling down her lips replied him a gentle 'thank you' "


  But there is one thing why some hate African salad because it's usually cold or that   taste of ogiri. My sister hates cold food, very  unwilling to eat when the Spaghetti is cold guess she enjoys eating African salad but hates that it's cold.


 My mom's one hell of a good cook , she knows how to invent new recipes to make eating or cooking a delicate( though I fall in the eating category a lot). She calls it 'fried African salad'.

The ingredients for this recipe is quite same but expect no need for ogiri or powdered potash.


Ingredients;

3 handfuls abacha

30 cl red palm oil

Fish | Mackerel/Dry Fish/Stockfish

1 large Onion

Salt and dry pepper (to taste)

4 tablespoons ground crayfish

2 stock cubes (Maggi/Knorr)

Green leaves

Steps

1. Pour the palm oil into a sizeable pot or frying pan. And put it on fire.

2. Before now you would have boiled the fish/mackerel/dry fish/Stockfish. Then just pour it  into the oil and fry them till it turns crisp .

3. Add the grounded crayfish and peppers, diced onions, crushed stock cubes  and stir very well.

4. Make sure it is mixed
very well. Add the diced kanda/pomo and stir very well.

5.  Now add the soaked and drained Abacha
and stir till it is well-incorporated in the
palm oil . Stir as long as it becomes crisp.

NOTE: DON'T LEAVE FOR SO LONG ON FIRE TO GET ROASTED JUST A BIT FRIED OR CRISP. NOT SO VERY CRISP. FRY AT A NORMAL LEVEL.

6. Add the sliced Utazi and salt to taste and stir well. You can also use dry Utazi if the fresh one is not available where you live.


Serve it while hot with chilled palm wine or Fanta or Coke.