How to Make an African Salad

African salad is a delicious Nigerian meal that is native to the ndi Igbo (people of Igbo), here is all you need to know about this Nigerian Delicious Dessert and even all the ingredients used in preparing it.

This meal is very popular in the eastern part of Nigeria; it is one of the most Popular Igbo Recipe, I don’t visit this part of the country and come back without having a taste of this Nigerian delicacy.
Abacha – as the Igbos love to call it –  is one of the most popular evening desserts in the eastern villages, it serves best as kola to visitors, as a matter of fact, there are villages in the eastern part of Nigeria that only offer ugba or abacha to visitors and even visitors have come to love and desire the delicious delicacy.
The fresh Abacha (African salad is a by-product of cassava), there are a lot of processes involved with obtaining the fresh abacha that is used in preparing the African salad that we all know .
Most rural dwellers are very familiar with the whole process involved.
The first thing to do (if you live in the village or own a farm) is to obtain cassava tubers, wash thoroughly and boil along with water for twenty to thirty minutes then pill to remove the brown outer layer, and cut to tiny bits.
The sliced cassava is then soaked in water for 18 hours or more. The last thing to do would be to wash thoroughly with clean water then sun-dry and store in an airtight seal. Dried cassava chips can last more than a year if stored in an air tight dry environment.
But if you live in developed cities you probably wouldn’t need to go through this cumbersome and tiresome procedure, just buy every one of the ingredients in the market
Here are all the ingredients that are needed for preparing Abacha (African salad) whether you are within or outside Nigeria. Some of them are extremely required while few of them are optional

Ingredients for African Salads

6 to 8 cups of Abacha (African Salad) {image below}
Ehu 3 seeds (optional)
1 to 2 cups Of Ugba (Ukpaka)
half cup of crayfish
1 to 2 cubes of maggi or knorr
About 10cl of palm oil
Edible powdered potash(1 teaspoon)
salt and pepper to taste.
3 to 5 garden eggs (optional)
Utazi leaves (optional)
Garden egg leaves (optional) (image in the tray below)
Meat/dry fish or stock fish.(optional)
I told you that most Nigerian foods are served with either fish or meat, Even the African Salad (Abacha) is also served with either fish, meat or even stock fish (okporoko), although there is none of that in the image below.
Here is how to prepare African salad.