How to Prepare African Salad (Abacha/Jigbo Ndi Achi, Oji River L.G.a of Enugu State, Nigeria.)

Step-by-Step Guide

1. 1

   Step 1: Wash your dry fish in warm water and soak it in salty water.

   Keep it aside and start the other preparations.
2. 2

   Step 2: Pour the Abacha in a sieve and sprinkle hot water on it and turn simultaneously until it softens a bit.

   , Stir well and allow the residue to rest for a minute.
   
   Pour the water into a separate bowl. , Melting the oil will help the oil to easily get into union with the Abacha/Jigbo. , Hmmmmmmm, the smell circulates round. ,,,, If the palm oil is not well-pronounced in the mixture add to your desire. ,, The more you add ncha jigbo/akanwu water into the Abacha/Jigbo; the more fluffy it becomes. ,, The meal is better served with chilled Coke.
   
   Remember that verity is the spice of life.
3. 3

   Step 3: Place the ncha jigbo/potash in a cup or bowl and pour about 2 cups of water.

4. 4

   Step 4: Place your frying pan on fire

5. 5

   Step 5: when it gets hot

6. 6

   Step 6: bring it down and pour oil it.

7. 7

   Step 7: Bring out your clean Aluminum pot/Clay pot.Open the 2 wraps of Ogiri.

8. 8

   Step 8: Pour in the sieved ncha Jigbo/akanwu and knead the Ogiri with your hand till it mix well.

9. 9

   Step 9: Pour the Abacha/Jigbo into the pot(Aluminum/Clay).

10. 10

    Step 10: Add half of the melted palm oil.

11. 11

    Step 11: Turn the mixture.

12. 12

    Step 12: Add Salt

13. 13

    Step 13: Pepper

14. 14

    Step 14: Maggi to taste.

15. 15

    Step 15: If the Abacha/Jigbo is still not soft to your taste

16. 16

    Step 16: add the ncha jigbo/akanwu water into it or hot water and turn the mixture again.

17. 17

    Step 17: The delicacy is ready to be served.

18. 18

    Step 18: Serve the 100% natural meal(Abacha/Jigbo) and neatly put the washed dry fish/fried fish/fried cricket(imbibe)/sliced Utazi leaves (Gongronema latifolium).

Detailed Guide

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