African Salad II

Ingredients

• 3 handfuls abacha
• 2 cups ugba
• 30 cl red palm oil
• 2 tablespoons powdered edible potash
• 2 teaspoons ground ehu seeds
• 4 tablespoons ground crayfish
• 2 stock cubes
• 2 onions
• to taste ogiri
• to taste other meat and vegetables
• to taste fish
• to taste ponmo
• 3 fresh utazi leaves
• to taste garden eggs
• to taste garden egg leaves

Steps

1. Soak the shredded abacha in cold water for 10 minutes until it softens.
2. Pour boiling water over it and drain.
3. Rinse the ugba with warm water.
4. Dissolve the potash in water and sieve out any residual solids.
5. Stir the potash water with the palm oil in a pot until it forms a yellowish paste.
6. Place on the heat.
7. Stir in the ground ehu, pepper, crayfish, and seasoning.
8. Stir in the crushed stock cubes, diced onions, and ugba.
9. Take off the heat.
10. Mix in the ogiri.
11. Add the meat and fish if using.
12. Mix in the abacha, allowing the ingredients to blend.
13. Add the sliced utazi and salt to taste.
14. Garnish with chopped garden egg leaves and sliced onions.