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How To Prepare Abacha (African Salad)

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how to prepare Abacha (African salad)

Abacha otherwise known as African salad is a meal, prepared with lots of ingredients. Abacha is prepared from cassava and it is a delicacy common in Nigeria amongst the easterners (Igbos). On this post, you will be enlightened on how to prepare Abacha (African salad)

The cassava tubers are boiled till done then shredded with a grater. The sliced cassava is then soaked in cold water before washing carefully and dried out in the sun.

How To Prepare Abacha (African Salad)

Recipe

The more ingredients used in preparing Abacha, the more appetizing it will become.

  • 3 cups of Abacha
  • 2 cups of ugba (ukpaka)
  • 30 cl palm oil
  • 2 tablespoons Powdered Potash (food tenderizer)
  • Fish/Dry or Stock fish
  • onions
  • Salt and habanero pepper (to taste)
  • 4 tablespoons ground crayfish
  • 2 stock cubes (Knorr)
  • 2 teaspoons ground Ehu seeds (Calabash Nutmeg)
  • Garden Eggs
  • Garden Egg leaves
  • Ogiri Igbo (castor seed paste)
  • 3 Fresh Utazi leaves (Gongronema latifolium)
  • Kanda (cow skin)

Read Also: How To Prepare Nigerian Doughnuts (Donuts)

Note:

  1. Abacha is prepared by boiling & shredding cassava tubers
  2. Ugba is known as grated oil bean seeds.
  3. Palm Oil is needed when preparing Abacha.
  4. It is necessary to add a green leafy vegetable. Garden Egg leaves are used for Abacha.
  5. At most one kind of fish is required.
  6. Crayfish is needed
  7. Pepper must be used
  8. Use ogiri Igbo for the classic traditional taste but if you do not have it, add stock cubes
  9. Add garden egg. It is great in Abacha but not compulsory.
  10. Edible potash is what makes palm oil clot therefor, it is necessary.
  11. Calabash nutmeg is also needed

Be cautious when putting salt to Abacha as the meal consists of lots of salty ingredients stock fish, stock cubes, crayfish etc.

Before you Prepare Abacha

  1. Soak the dry fish in cool water and set aside to soften.
  2. Soak the Abacha for some minutes in cool water and put in a filter to drain.
  3. Wash the stock fish and cook till soft.
  4. Combine the edible potash with some water, stir and keep aside.
  5. When the dry fish is soft, hygienic and debone, break into small pieces.
  6. Slice one of the onions into little pieces and cut the other into rings.
  7. Rinse the leafy vegetable, cut some into tiny pieces, some into thin shreds and leave some leaves whole.
  8. Wash the ukpaka and put in a sieve to drain.
  9. Slice garden egg into little pieces.
  10. Open the ehu seeds and grind with a mortar.
  11. Grind/blend/pound the habanero pepper.
  12. Dissolve the palm oil in a pot on low heat. The oil should not be hot.

Preparation

  1. When preparing Abacha, it is significant that all the ingredients are well combined. Add ingredients that are alike, stir and add another batch. It is not advisable to put everything all at once and stir because it will be very tough for you to obtain a good mixture of all the ingredients.
  2. Gently pour the liquid from the edible potash into the palm oil and stir at the same time and you will see the palm oil condense and converts to yellow. Make sure that the edible potash deposit does not enter into the pot.
  3. Pour the stock cubes (crushed), ground ehu, ground crayfish, diced onions, blended habanero pepper, tiny vegetables and combine very well.
  4. Pour the Abacha, ukpaka, bits of dry fish, chopped garden eggs and combine properly.
  5. Taste and only add salt if needed.
  6. You can warm it up a little bit before serving. It can also be served at room temperature.
  7. Serve with the onion rings, garden eggs, garden egg leaves and fresh pepper

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How To Prepare Appetizing Peppered Snail

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How To Prepare Appetizing Peppered Snail

Snails have a tender texture and simple taste & absorb easily in any type of sauce you prepare them in. On this post, you will be taught how to prepare appetizing peppered snail.

How To Prepare Appetizing Peppered Snail

Recipe

  • 6 Medium scotch bonnet pepper
  • 4 Medium tomatoes
  • 1 Medium onions
  • 1 Slice green bell pepper
  • 4 Extra-large snails
  • Curry powder
  • Seasoning
  • Salt
  • Vegetable oil
  • Ugu leaves

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Procedure

  • How you wash your snails matters a lot. Your snail should be high-pitched spotless without mucus or odor.
  • Once you unshell the snail, wash off the first mucus off with alum twice before adding Garri on it and use the Garri to scrub every angle of the snail appropriately.
  • Throw out the Garri and wash the snail with clean water.
  • Pour the snail in a pot and add water before placing on the fire to boil
  • Throw out the water after boiling for 5 minutes,
  • Take away the snail and wash properly. After which you add salt to it and scrub properly. This is to avoid the odor linked with the snail
  • Pour the snail into a clean pot with water and pour little of the chopped onion, salt, seasoning and little curry powder then let it cook for 30-35minutes
  • Remove the snail from the stock after 35minutes,
  • Fry the snail
  • Blend the peppers tomato and left over onions then boil
  • Boil until the mixture is totally dried but not burnt
  • Drop a pan on the fire with vegetable oil and allow it to get hot
  • Add in the boiled tomato fry for 2minutes before adding salt, seasoning and little curry powder
  • Pour a little sliced Ugu leaf and fry up for 6 seconds
  • Add the hot fried snail and continue stir frying for 1 minute (the snail should go immediately into the pepper sauce immediately as its taken off the hot oil. this will let the pepper sauce enter the snail making it more delicious)

Read Also: How To Make Kuli Kuli (German Stone)

 

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How To Make Kuli Kuli (German Stone)

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How To Make Kuli Kuli (German Stone)

Kuli kuli is a West African Snack that is mainly derived from groundnut. The Nupe people of Nigeria were the first to make it. Kuli kuli is also known as German stones, the rock or peanut balls. On this post, we will learn how to make Kuli kuli (German stone)

Kuli kuli is frequently consumed alone or with a combination of cassava flakes. It is usually molded into various shapes and traded in see-through nylons and it remains a snack to eat any day, anytime.

How To Make Kuli Kuli (German Stone)

Recipe

  • 2 cups of groundnut
  • Groundnut oil and a tea spoon of ground pepper
  • ½ spoon of ginger powder
  • Potash (Optional)
  • Kitchen Utensils and Appliances Needed
  • food processor
  • Non sticky frying pot
  • Muslin cloth
  • Plastic bowl

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Procedure

  • Pour the groundnuts and ginger into the powerful food processor, and set to rotate until the nuts are almost turning to a pastry form.
  • Scoop the pasty nut into a clean and dry muslin cloth and press out the oil as much as you can. Don’t anticipate seeing a lot of oil. This step is very important as it decides how crispy the kulikuli will be.
  • Add the compressed peanut into a plastic bowl, pour the powdered pepper.
  • Combine the parts using your fingers and outline using your palms to your desired size.
  • Drop the non-sticky pan on cooker and pour enough groundnut oil to fry the balls. You can also add potash and onion to provide flavor into the oil but it is optional.
  • Before the temperature of the oil arrives a frying point, pour the shaped balls into it and keep turning until all sides of the balls transforms to brown.
  • Bring out the kuli kuli into a plate and let it cool.

Read Also How To Prepare Isi-Ewu (Goat Head Soup)

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How To Prepare Isi-Ewu (Goat Head Soup)

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How To Prepare Isi-Ewu Goat Head Soup

Isi ewu, goat head soup is a dish from Igbo land of Eastern Nigeria. Just like Nkwobi (cow foot), Isi ewu is more tasty for the addition of the fatty brain of the goat. On this post, you will learn how to prepare isi-ewu (goat head soup)

How To Prepare Isi-Ewu (Goat Head Soup)

Recipe

  • One goat head
  • 2 Onions
  • 2-3 roasted calabash nutmeg,
  • 4 pieces of habanero peppers (Ata rodo),
  • Seasoning cubes
  • Salt to taste.
  • 200ml of Palm oil
  • Water
  • Thyme, curry and potash (Kaun)
  • Ground crayfish
  • Utazi leaves

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Note: The utazi leaf is added to enhance some bitter taste to the Isi-Ewu whereas potash (kaun) is added to make the palm oil thicken up.

Preparations

  • Chop your goat head into tiny bits .
  • Rinse the whole meat properly after using foam and hard sponge to scrub dirt mainly in the ears and tongue part.
  • Rinse and cut the fresh utazi leaves into little pieces
  • Soak a tea spoon of potash or kaun in a little quantity of water and allow it melt properly before filtering the water
  • Rind, rinse and cut one onion into ring shape and keep aside.
  • Grind the onion and pepper into pasty form. pour just a small quantity of water if it’s necessary you want to grind.
  • Drop the goat meat portions into a big pot and place on a cooker
  • Pour a little quantity of water sufficient to cook the meat, because there is no need for stock water.
  • Pour the two cube seasonings, each spoon of thyme and curry & cook for at least 20 minutes.
  • Add salt and let it cook for up to 10 minutes. When the meat pieces are soft enough, keep separately
  • In a different pot, pour palm oil, the sieved water of potash gently into the pot containing palm oil and mix using a wooden spatula until the oil goes totally yellow.
  • Pour 2 table spoons of crayfish and mix.
  • Pour the grounded (Ehu seeds) calabash nut Meg, grinded onions and pepper (to taste) and a small amount of sliced utazi leaves.
  • Pour the prepared goat head meat bits into this mixture and mix properly.
  • Allow it cook for little minutes under low temperature until it is intensely hot.

In most Nigerian eateries, Isi Ewu is served in a calabash or any woody material with a little amount of onion and some portions of fresh Utazi leaves on it. This makes it very natural and colorful.

Read Also:How To Prepare Delectable Ofada Stew (Ayamase)

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