African Salad II
Igbo, Nigeria
Published method, 9 steps.
Ingredients
- 3 handfuls abacha (shredded dried cassava)
- 2 cups ugba (ukpaka)
- 30 cl red palm oil
- 2 tablespoons powdered edible potash (food tenderizer)
- 2 teaspoons ground Ehu seeds (Calabash Nutmeg)
- Habanero pepper, to taste
- 4 tablespoons ground crayfish
- 2 stock cubes (preferably Knorr brand), crushed
- 2 onions, diced
- Ogiri (castor seed paste)
- Other meat and vegetables for the Abacha
- Fish(mackerel/dryfish/stockfish)
- Ponmo/kanda (cow skin)
- 3 fresh utazi leaves
- Salt, to taste
- Garden eggs (white eggplant)
- Garden egg leaves