The Story Behind My Country's Salad: A Taste Of Tradition And Culture: #306
Share a recipe typical of your country with everyone — a dish that reminds you of your roots.
Hello #ladiesofhive, good afternoon from this part of the world. I welcome you to my blog.
African Salad Prepared By Me
African Salad is a recipe found in the Southeastern part of my country and eaten only by people from that region. Trends improve, and people evolve, including traditions. Today, it is seen and eaten by people from every region of my country.
African salad, beyond food, reminds me of my roots because it is used in remarkable events in my country, like traditional marriages, Chieftaincy titles, and coronation events for the Igwes, Ozos, and even the King. It is typically prepared in mortars as a cultural food and eaten with bare hands. However, due to civilisation, people prepare it anywhere and eat it with spoons.
Beyond the food, African salad reminds me of the bond, indivisibility, and culture we shared with our parents while growing up. Most of the time, we prepare and eat it together from our big mortar as a family. Today, eating African Salad every Saturday has become a tradition in my family. I inherited this culture from my parents.
Processing African Salad
Its traditional name is Abacha, and it is made from cassava. The process involves harvesting after a year-long cycle, washing it, and cooking it for a few minutes. It is allowed to cool for some time, then shredded into small pieces using a crate and spread under the Sun to dry. Thereafter, it is packed and stored in a dry place for subsequent use to make African Salad.
Recently, during my eldest sister's visit to my house, she prepared African Salad that got the whole house gushing and wishing for more.
Ingredients
To prepare African Salad, you will require the following:
Dried/ smoke Fish/Pomo
Garden egg /Garden egg leaves (a handful of garden egg; a small bunch of the leaves)
Ehuru, Dry or fresh pepper (a teaspoon of dried pepper or 5 pieces of fresh pepper)
Palm oil, Potash, Onion, Maggi (milk cup of oil, teaspoon of potash, one medium bulb of onion, and one Maggi)
Ugba (milk cup), crayfish (tomatoes cup), and Salt (a pinch)
Preparation procedure
Soak the dry Abacha in warm water and allow it to soften. Drain and pour oil into the mortar, add potash and stir until it turns yellowish, add ehuru, ugba, and stir. Add other ingredients mentioned above to taste.
Serve with a chilled palm wine.
That’s my African Salad to the world from the beloved South Eastern Country of Nigeria.
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