African Salad
African Salad
African Salad (pronunciation: /ˈæfrɪkən ˈsæləd/), also known as Abacha and Ugba, is a traditional meal native to the Igbo people of Nigeria. The name "African Salad" is a colloquial term used predominantly by non-Igbo Nigerians. The etymology of the term is not well documented, but it is believed to have originated from the diverse and colorful ingredients used in the preparation of the dish, which are reminiscent of a typical salad.
Ingredients
The main ingredients of African Salad are Abacha (dried shredded cassava) and Ugba (ukpaka - oil bean). Other ingredients include Palm Oil, Ehu seeds (Calabash Nutmeg), Potash (food tenderizer), Fish - Mackerel/Dry Fish/Kote, Crayfish, Pepper, Salt, Onion, Stock cube, Garden Egg, Garden Egg leaves, Ugba (ukpaka), Pomo, Meat (preferably goat meat), and Ogiri Igbo (a local seasoning).
Preparation
The preparation of African Salad involves a series of steps. First, the Abacha is soaked and washed with warm water to soften it. The Ugba is also washed with warm water. The Palm Oil is then heated and mixed with Potash water solution, where it forms a yellowish paste. The Ehu seeds, Crayfish, Pepper, and Ogiri Igbo are ground and added to the oil mixture. The Stock cube and Salt are also added. The Fish, Pomo, and Meat are then added and left to cook for a few minutes. Finally, the Abacha and Ugba are added and stirred until the mixture is consistent. The dish is often garnished with sliced Onions, Garden Egg leaves, and Garden Eggs.
Related Terms
- Abacha: Dried shredded cassava used as a major ingredient in African Salad.
- Ugba: Also known as Ukpaka, it is oil bean used in the preparation of African Salad.
- Ehu seeds: A type of nutmeg used as a spice in African Salad.
- Ogiri Igbo: A local seasoning used in the preparation of African Salad.
External links
- Medical encyclopedia article on African Salad
- Wikipedia's article - African Salad
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