Ingredietnts
3 cups Palm oil
4 pieces Fresh fish (fried)
2 stock Seasoning (Maggi/Knorr)
1 teaspoon ground Ehu seeds (Calabash Nutmeg)
Dry Pepper, ground
4 Garden eggs
Ogiri
tsp. potash “Akaun”
3 Utazi leaves (Gongronema latifolium)
Garden egg leaves
2 large Red Onions
4 Handfuls Abacha
1 wrap Ugba (Ukpaka)
Methods
Absorb the Abacha a bowl of warm water for around 30 mins till delicate then drain
2. To utilize Kanda, Season and cook till delicate then cut into little cubes
3. Cleave the vegetables, wash the entire nursery eggs and Dice one of the onions then, at that point, set aside
4. Cut the other bulb of onion in ringlike circles
5. Place the potash in a cup or bowl and pour around 1 cup of warm water. Mix well and you are – prepared to begin making the African Salad.
6. In a pot, pour in your palm oil and the potash blend ensuring you don’t pour in the potash – buildup alongside it.
7. Mix reliably till the palmoil and potash blend transforms into a yellow paste
8. Add the ground ehu,Seasoning, Ground pepper,diced onions, Crayfish and ugba (ukpaka), then, at that point, mix till the blend is all around fused.
9. Add the Iru/ogiri and Diced kpomo and stir well
10. Finally, gently add your soaked abacha into the mixture making sure you incorporate the whole mixture together and you are done!
11. If you like your abacha warm like i do, you can heat it up a little on a burner
12. Garnish with the sliced Utazi(Its quite bitter so i’d advice you use sparingly), Garden egg leaves, Onion rings,Fish and Garden eggs
Content created and supplied by: OhemaaLena2 (via Opera
News )