Cookbook:African Salad I

African salad, also known as abacha, is a west African delicacy. It is eaten by all Nigerians, but especially the Igbo people. The dish is delicious when combined with pepper, eggplant sauce, and ponmo.

Ingredients

 * Abacha (shredded dried cassava)
 * Fresh fish
 * Ponmo (cow skin)
 * Edible potash (akaun)
 * Palm oil
 * Ground crayfish powder
 * Ground pepper
 * Ground ehu seeds
 * Ukpaka
 * Ground ogiri or iru
 * 1 onion, diced
 * Garden egg, washed
 * Utazi leaves, chopped
 * 1 onion, sliced into rings

Procedure

 * 1) Soak the dried abacha in warm water for 40 minutes. Drain and set aside.
 * 2) Season and fry the fish.
 * 3) Season and boil the ponmo until soft.
 * 4) Pour the potash into a cup with warm water, and stir well. Strain out the potash residue.
 * 5) Heat the palm oil in a pot, add the strained potash mixture, and stir until the palm oil turns into a yellow paste.
 * 6) Add the crayfish powder, pepper, ground ehu, ukpaka, iru/ogiri, diced onions, and seasoning to taste. Stir the mixture well.
 * 7) Add the soaked abacha into the mixture, and stir well.
 * 8) Garnish with the fried fish, ponmo, garden eggs, sliced utazi (use sparingly), garden egg leaves, and onions rings.