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HOW TO MAKE ABACHA (AFRICAN SALAD)


in the most simplest way
Abacha also known as African Salad is a popular among the easterners in Nigeria. The dish is made with abacha (dried shredded cassava) and ugba (fermented oil bean seeds).

How to prepare it:
Ingredients for Abacha (African Salad)
Salt to taste
Large dry prawns
1 teaspoon ground Ehuru(calabash nutmeg)(optional)
300g Abacha (dried shredded cassava)
1 teaspoon ground Iru /Ogiri(fermented locust bean seeds) (optional)
1 level teaspoon ground Potash(akaun)
100g Ugba(Ukpaka), sliced
1 large or 2 small Onion bulbs
Chili Pepper/ any hot pepper (to taste)
200ml Palm Oil
2 tablespoonful ground Crayfish
1 Stock cube/ powder(seasoning cube)
Boiled Dried fish or Stockfish
Kpomo or Kanda (cow skin)
Fried Fish(preferably Mackerel/Titus Fish)
Onion slices
4 big Garden eggs(or 2 large Egg plants if you live outside Nigeria)
1 tablespoonful finely chopped Garden Egg leaves (You can use thinly sliced utazi leaves or spinach leaves as an alternative)

Directions:


Slice and cook the kpomo Soak the dry prawns in hot water to soften them a bit and strain. Shred the boiled dried fish / stock fish.
Dissolve the ground akaun (potash) in about 3-4 tablespoonful of water and pass through a sieve to remove particles. Set the liquid aside for later use.
Rinse the Ugba in lukewarm water, strain and set aside.
Place the dry abacha in a bowl and soak in cold water for about 8 minutes until it goes from pure white color to kind of translucent
Slice one onion bulb into rings, and dice or pound the other onion bulb.
Pour the palm oil into a clean dry pot , add the potash liquid and mix until the color begins to chage from orange to yellow and the mixture becomes a thick paste.
Add the crayfish, pepper, diced/pounded onions, the ground ehuru(calabash nutmeg), ogiri and stock bube, mix thoroughly until well combined.
Now, place the pot on low heat, add the strained abacha and adjust for salt if neccessary. Mix well and put off the heat as soon as the abacha is warmed up.
Then, add the ugba(ukpaka),chopped garden eggs, the cooked dried/stock fish(if using), softened large prawns, and the kpomo. Mix well until all the ingredients are well blended .
Finally, add the sliced leaves, stir well and transfer to a serving plate. Garnish the prepared Abacha ncha (African salad), with the onion rings and fried fish.
I can really guess how you feeling right now.



HOW TO PREPARE (DAN WAKE)

How To Make Dan Wake

This dish is mostly made and eaten in the Northern part of Nigeria, particularly among the Hausa’s. It is very soft and very easy to make as long as you have the right ingredients. The taste is so WOW.
It can be garnished with chopped cucumber, tomatoes and cabbage.
Some tend to add cooked eggs too.
After making the danwake, some people use fresh chopped onions to eat with it.
But not everyone is quite okay with that because it can cause purging or a rumbling tummy.
So, if you aren’t okay with eating fresh onions, chop the onion and fry it with the vegetable oil.
There are two ways of preparing the main components:
By mixing Guinea corn, Beans, dried cassava and grinding them.
By using baking flour.
I’m going to be telling you how to make both from start to finish. Just keep following or if you have any suggestions, send me a direct message with WhatsApp

Here is the recipe for the “Dan wake”.

Dan Wake Ingredients
Grounded beans powder (2 cups)
Bao bao (kuka) (3 teaspoons)
Potash (1 teaspoon).

For Serving:
Ground cayenne pepper (yaji) Suya (suya pepper or spice) Sliced Vegetables (onions, cabbage, tomatoes, cucumber) Vegetable/beef sauce. Stock Cubes Hard-boiled eggs


Step 1
First, you get the Dan wake flour which is readily available now. You get the flour and mix it with a little water to make a thick paste. When you are done with making the paste, boil water in a pot and proceed to the next level.
Step 2
When the water starts to boil, keep forming the paste into small balls and throwing them into the boiling water. Allow them to boil for about 10mins(the balls will rise to the top when they are done).
Step 3
You then strain all the water and rinse with cold water once. Strain and turn it into a plate.
How to Serve
Sprinkle some already fried veg/oil and some yaji(dried pounded chilli pepper mixed with some
spices).you can eat your Dan wake with some veg salad, boiled egg or some cucumbers mixed with fresh tomatoes. Bon appetite!
There are hundreds of other Hausa foods, little by little, they would all be added to this blog.
Remember, you have a role to play. Send me your own Hausa recipe/picture today via my private WhatsApp line +2348061226830. Thanks. I will be glad to see your message
Do you think this is How to prepare dan wake? Tell us what you think using the comment form on the slide (touch the three horizontal lines, at the top left corner of the screen ).


MAKING EGUSI SOUP

Servings: 8 Total time: 50 mins
Ingredients:
• 12 pieces smoked turkey grilled 3 smoked mackerel fillets 2 cups ground melon (egusi)
• Nigerian Pepper mix I used a combination of 2 red bell pepper, 2 scotch bonnet and 1 large onion, reserve little chopped onion for later
• I Cup palm oil
• 1 tbsp locust beans (Iru woro) substitute with ogiri or dawadawa
• I tbsp ground crayfish use more if desired ⅓ cups dried prawns washed use more if desired
• 2 bouillon cubes
• cups chopped spinach washed
• I cup beef stock (optional, I used this because I had it in the fridge) Instructions:
• To make a paste,

combine the ground melon with about a cup of water in a mixing bowl, then set aside.
• Place a large pan over medium heat, add the palm Oil, and heat for about 3 minutes (do not bleach the oil), then add the reserved chopped onions and sauté until translucent.
• Stir in the pepper mixture and locust beans until it is well combined.
Bring the water to a boil for 5 minutes.
• Reduce the heat to low, do not stir, and cover the pot with a lid. Cook for an additional 10 minutes.
• Remove the lid and give the soup a gentle swirl.
The egusi will be lumpy at this stage, so break it up with the back of a ladle to achieve the desired size/texture.
• Stir in the smoked turkey, ground crayfish, and crayfish, as well
as any beef stock (if using), Add the bouillon cubes, taste, and change as needed. I didn't salt this soup because the smoked turkey and mackerel already had salt in them.
• Cook for another 10 minutes, checking at intervals and stirring to prevent burning if necessary.
• Add the shredded smoked mackerel to the soup and gently stir it in, Cook for another 3 to 5 minutes after adding the chopped spinach and stirring to mix.
Remove from the heat and set aside to cool for 10 minutes before serving

MAKING OKARA SOUP

Ingredients: 1.5 1b Okra half minced and half sliced
1 red bell pepper
Smoked Turkey wings
1 Small onion minced
I habanero pepper
3 Tbsp crayfish
1/2 1b Spinach
1 1b shrimps
1 Dry Fish large
4 Tbsp Locust bean
1/2 to 3/4 Palm Oil
1 Tsp Seasoning powder
4 to 5 cups water
Instructions:
Season the smoked turkey wings with salt, seasoning powder, and minced onions before boiling them. Cook until the meat is tender.
While the meat is cooking, cut half of the onions and slice the other half in a food processor or chopper. Set aside some time.
Set aside the red bell pepper and habanero pepper that you minced in the chopper.
Add the minced pepper, crayfish, and locust bean when the meat is tender, and cook for about 10 minutes.
Shred the dried fish and apply it to the shredded fish, allowing it to soften for about five minutes.
Combine the palm oil, shrimp, and minced and sliced okro in a mixing bowl. Cook for 3 to 5 minutes.
Mix in the spinach until it is wilted. Remove from heat and serve right away.


SPINACH LENTILS STEW

Ingredients:
8 cups spinach chopped
12 oz cooked meat I used goat meat but you can use any.
2 Cups mushrooms
1/2 cup palm oil
2 plum tomatoes also known as roma tomatoes
1 red bell pepper
I habanero pepper
1 onion
cup water or stock optional
2 tsp bouillon powder 2 tsp cayenne pepper I tsp black pepper
2 tsp ground crayfish
1 tsp pepper flakes optional
I tsp salt or to taste
Instructions:
A food processor is used to combine the tomatoes, red bell pepper, habanero pepper, and half of the onion. Set aside the remaining Onion portion.
If you're using fresh spinach, cut it up, wash it, and squeeze out the excess water before placing it in a colander.
Microwave the spinach for a few minutes if using frozen spinach.
The mushrooms should be cleaned and drained.
In a medium-sized pot, heat the palm oil, then add the onions and stir for about 2 minutes.
Stir in the tomato and pepper mixture that has been blended for about a minute.
Cook for 5 minutes on medium heat with the bouillon powder, crayfish, black pepper, cayenne pepper, and salt.
If using fresh spinach, bring to a boil with stock or water.
Allow to boil for another 5 minutes after adding the goat meat, mushroom, and any other meat you need.
Stir in the spinach for about 5 minutes, stirring occasionally. If needed, season with more salt or spices.
If you want it to be spicier, top with red pepper flakes and serve.

NIGERIAN BANGA SOUP

Ingredients:
800 g palm fruit concentrate
1 tablespoon banga spice you can buy ready mix or simply make your own by blending Ataiko and Irugeje in a dry mill
1-2 tablespoons Beletete leaves
1 Oburunbebe stick
6 medium size fresh catfish steak washed and gutted 800 g assorted beef I used shaki, ponmo and cow-leg
I cup fresh shrimps cup dried prawns
2-3 scotch bonnet blended
I cup dried cod panla washed and shredded
I cup periwinkle optional
2 Seasoning cubes Or use as desired about 1 teaspoon stock powder Salt to taste
1 small onion
1.6 litre water that includes the quantity Of beef stock used
Instructions:
Season assorted beef and dried fish with salt, onions, and seasoning cubes, then cover with water and cook until tender.
(Reserve stock by separating meat from it).
Place a wide pan over medium heat, add the palm nut fruit, and double the amount of palm fruit with warm water.
I used 800g of palm fruit and filled the pan with 1.6L of Water.
At this point, you can add some tough beef to help soften it up and infuse the flavor.
Bring to a boil for about 20 minutes, stirring constantly. At this point, don't cover the pan because it will boil over.
To keep this from happening, place a wooden spoon across the pot.
The palm fruit extract will begin to bubble and thicken, and the oil will float on top of the soup at this stage.
Cook for another 10-15 minutes with the blended scotch bonnet, assorted beef, and periwinkle.
Cook for 10 minutes longer with the Banga seasoning, Oburunbebe stick, and ground crayfish.
The Banga spice gives the soup an intoxicating fragrance, Taste the soup for salt and seasoning, and if it's too thick, thin it out with the reserved stock.
(Stir occasionally to keep the soup from sticking to the pan's bottom.)
Since catfish doesn't take long to cook, I saved it for last.
Add the fresh fish and shrimp to the soup, along with the beletete or bitter herb, and cook for another 10-12 minutes on low heat.
(If you need to stir after adding the fresh fish, be careful, or simply catch the pan by its two handles with a napkin and twirl it)
Your soup is ready to be eaten with starch, Eba, fufu, pounded yam, or some Other swallow.

I’m going to be telling you how to make different types of Nigerian soups and dishes from start to finish. Just keep following or if you have any suggestions, send me a direct message with WhatsApp
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