TONIGHTS DINNER- Aacha and ugba (African Salad)

Tonight's dinner is going to be awesome my little cousin is already running about he cant wait for my sister to come back for use to dinner.

Its one of my countries best food especially for the eastern part its called Abacha some people do call it African Salad.

We went to the markets and bought all the ingredients needed for the preparation

her is the list 

• Four handful Abacha 
• One and half cup of red palm oil
• Two handful of ugba/ukpaka (oil bean seeds sliced)
• A medium size of either smoked fish or stock fish but we make use of the two
• A medium size of ponmo (cow skin) very important
• Four pieces of garden egg(sliced)
• Three handful of sliced garden egg leaf
• A medium of onion, sliced
• Three teaspoon of akawu (edible potash)
• Three teaspoon of grounded crayfish 
• One teaspoon of pepper (any type)
• Two stock cube crushed 
• Two teaspoon of African nutmeg (ehuru)
• Small Iru or Ogiri (locust beans), optional
• A pinch of salt

Here is a picture of everything put together 

preparation:

• 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 eggs 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 Apptit !

Thanks

(source)[http://www.jotscroll.com/forums/15/posts/185/abacha-food-african-salad-how-to-make-abacha.html]

my source is actually the place i and my sister learnt ow to make this great meal so i think the best way to appreciate them is using their method for my fellow steeminers.