how to make African salad *abacha*

*abacha* popularly called African salad..

Ingredients..

Palm oil.

Potassium (akaonwu)

Dry cassava flakes(abacha).

Ogilisi (locust beans).

Crayfish.

Ugba(don't know the English name)

Thinly chopped cow skin(cooked)

Grinded fresh pepper.

Grinded red dry pepper.

Grinded dry Cameroon pepper.

Stockfish.

Smoked fish.

Knorr cube.( maggi seasoning)

Direction:soaked the dry abacha in cold water for 2minutes and keep on sieve.

Dissolve the postassium on room temperature water.

Add the estimate of palm oil you need on a bowl depending on the quantity of abacha you want to use.

Add gradually the postassium water on the oil with a Turner until the oil become a bit thick and bright yellowish or red yellowish.dont add the remnant of the potassium water it is sand.

Add the chopped well cooked cow skin and turn.

Add ogilisi.

Add grinded crayfish.

Add ugba(optional).

Add different kinds of pepper and turn well.

Add cooked stockfish.

Add salt and turn thoroughly.

Finally add the add the abacha and turn thoroughly until all the colours are even.

Taste to know if the taste lack salt or pepper and you can add if necessary.

Garnish with chopped fresh onions,garden egg,garden egg leaves,fried fish,smoked fish,dry fish,meaty cow skin etc.many of these are optional.

Note:there are different ways to prepare abacha recipe..