Sixweekhealth challange week six: Making of Abacha the African Salad

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Hello fellow steemians it’s been a while since I blogged so its nice to be back again. Today am going to be talking about an important recipe in Africa which is also very healthy. It is a food recipe common to the eastern part of Nigeria and it is called the African Salad (Abacha). This meal consists basically of

• Shredded Dryed Cassava flakes
• Palm oil
• Ugba (Pentaclethra macrophylla)
• Garden Egg and Garden egg leaf
• Pepper
• Powdered Potash
• Crayfish
• Roasted Fish
• Kpomo (Cow Skin)
• Salt
  
  These are majorly the ingredients used in in the preparation of the African salad however, one can decide to add some other items like Ogiri and Uzuza leaf.
  Before I go further to explain how this is prepared I would like to delve in a little on the health benefits of the African salad.

Ugba

The Ugba contained in the african Salad posses a lot of health benefit this includes

• Ability to reduce the possibility of cataract
• Ability to reduce or prevent cancer
• Increase in intake of Ugba increases the hemoglobin level as shown in the journal of nutrition and wellness.
• Ugba has natural anti-inflammatory properties
• studies have shown that Ugba contains saponins and alkaloids and this thus can be used in fighting bacteria like Klebsiella Pneumonia, bacillus cereus etc.

Abacha (Shredded Cassava)

Cassava flakes another key component of the African salad has a very high nutritional and health value some of these values include:

• Provided energy for the day to day activities due it high calorie of carbohydrates
• Cassava contains some form of protein so helps in skin and tissue repair
• It also helps in lowering blood cholesterol

These are just few of the benefits of cassava flakes which is a major component of the African salad.

Other benefits of the African salad include provision of dietary fiber, minerals, healthy oils, vitamins and phytonutrients with antioxidant properties.

How to Prepare Abacha (African Salad)

Preparing abacha is not something that need a lot of sophistication and I broke it down to two steps

Step 1(Preparation)
This is the step where you prepare the Ngo (this is a mixture of the potash and red oil with salt and crayfish inclusive).

• Pour some oil into a bowl and add a little potash mixed with water to it
• Stair until oil changes a bit of color
• Add grinded pepper to taste
• Add salt and grinded crayfish to taste
  
  This mixture is called the Ngo

The second item for this preparation stage is to soak the dry shredded cassava flakes in hot water to make it soft and then sieve.

Then finally chop into pieces a portion of the garden egg leaves and wash your garden egg making is ready for the final stage.

Stage 2 (Mixing stage)

Mix the Ngo with the soft cassava flakes in a bowl then add the chopped onion and garden egg leaves with a little of the garden egg in the mix.
Mix properly for about a minute and the serve.
The salad can be served with peppered smoked or fried fish, stock-fish or Dry bush meat.
Within is a video for an illustration. Thank you for visiting and remember to eat healthy in other to stay healthy.

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