Abacha (African Salad)

Rinse and season kpomo and cook until tender, cut into smaller sizes and set aside.

Wash and shred utazi and garden egg leaves and set aside, chop onion into nice rings and the other into tiny pieces.

Add water to the potash to dissolve it, strain to get rid of sand and the last particles.

Bring abacha into a bowl and add cold water to soak it for 5 minutes, rinse from the water into a bowl, add hot water into it and drain immediately in a colander and set aside.

Add palm oil into a wide pot, add the potash water a little at a time and stir until the oil curdles and changes to bright yellow colour.

Once you have achieved a very nice creamy texture of oil, season it oil with ground crayfish, pepper, stock cubes, Ehuru (nutmeg) and stir well.

Add the chopped onions, Ukpaka (oil bean seeds) and diced garden egg leaves and stir to incorporate.

Bring the drained abacha and stir in, add the cooked kpomo, dried fish if using that and stir well.

Garnish abacha with Utazi and stir. If you like it warm, place it on heat for 30 seconds.

Garnish abacha with garden egg leaves, few rings of onion and enjoy as a side dish.

Bon Appetite.