Are you a fan of the African salad? Are you wondering how they prepare this seemingly perfect African delicacy? I fell in love with the African salad from the moment I tasted it, and I knew for sure I wanted to be able to prepare it for myself. Are you just like me, looking to prepare this African delicacy? Then sit back, relax and learn.
Prep Time: 40 mins.
Cook Time: 20 mins.
Total Time: 60 mins.
- 1 Red Onion
- 1 Teaspoon Edible Potash (Akaun)
- 2 Tablespoon Crayfish Powder
- 5 Nutmeg Seeds (Ehuru)
- 2 tablespoons of ground pepper
- Knorr Cubes
- 1 Whole Fresh Titus Fish
- 4 Cups Abacha
- 2 Cups Ugba
- 6 Utazi Leaves
- ½ Teaspoon Ogiri
- 1 Cup Palm Oil
- 2-3 Medium Stockfish/ Okporoko (Optional)
- 5 Garden Eggs (Optional)
- Clean and gut your fish before marinating it in salt, curry, bouillon cube, or flavour.
- Allow to marinate for at least 30 minutes in the fridge or a cold area, then fry until done.
- Soak the Abacha in cold water for about 10 minutes, or until soft and then drain.
- To remove dirt from the Ugba, rinse it with warm water.
- Cook the stockfish in salt and pepper until it is tender.
- 1 cup of water should be used to dissolve the Potash.
- Set aside the scotch bonnet, ½ onion, crayfish, and ground Ehuru after blending till smooth.
- Roast the Calabash nutmeg before peeling and grinding it in a mortar or mill.
- Pour the palm oil into a pot, gradually add the potash mixture to the palm oil and thoroughly stir. The palm oil will thicken and turn yellow. Be careful not to add too much, and also avoid adding the residue at the bottom of the pot.
- Now, combine the pepper mixture with the palm oil.
- Now, put the Ogiri, shredded stockfish, and Ugba in a mixing bowl.
- Then toss in the Abacha and mix.
- Serve and enjoy!