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Don Sunny

Don Sunny

Nigerian Food: How to make African Salad: Abacha (Details below)

Abacha – as the Igbos Tribe in Nigeria love to call it – is one of the most popular evening desserts in the Eastern part of Nigeria, it serves best as kola to visitors, as a matter of fact, there are villages in the eastern part of Nigeria that only offer ugba or abacha to visitors and even visitors have come to love and desire the delicious delicacy.

The fresh Abacha (African salad is a by-product of cassava), there are a lot of processes involved with obtaining the fresh abacha that is used in preparing the African salad that we all know .

Most rural dwellers are very familiar with the whole process involved.

The first thing to do (if you live in the village or own a farm) is to obtain cassava tubers, wash thoroughly and boil along with water for twenty to thirty minutes then pill to remove the brown outer layer, and cut to tiny bits.

The sliced cassava is then soaked in water for 18 hours or more. The last thing to do would be to wash thoroughly with clean water then sun-dry and store in an airtight seal. Dried cassava chips can last more than a year if stored in an air tight dry environment.

But if you live in developed cities you probably wouldn’t need to go through this cumbersome and tiresome procedure, just buy every one of the ingredients in the market

Here are all the ingredients that are needed for preparing Abacha (African salad) whether you are within or outside Nigeria. Some of them are extremely required while few of them are optional

Ingredients for African Salads

6 to 8 cups of Abacha (African Salad) {image below}
Ehu 3 seeds (optional)
1 to 2 cups Of Ugba (Ukpaka)
half cup of crayfish
1 to 2 cubes of maggi or knorr
About 10cl of palm oil
Edible powdered potash(1 teaspoon)
salt and pepper to taste.
3 to 5 garden eggs (optional)
Utazi leaves (optional)
Garden egg leaves (optional) (image in the tray below)
Meat/dry fish or stock fish.(optional)


I told you that most Nigerian foods are served with either fish or meat, Even the African Salad (Abacha) is also served with either fish, meat or even stock fish (okporoko), although there is none of that in the image below.


I like using the dried abacha instead of the freshly made wet abacha the only reason is because the former give you the advantage of heating at the beginning for few minutes without being overly wet.

You can either heat or soak the dry Abacha in boiled water for about three minutes, then sieve and keep on a separate bowl.

Blend your crayfish and also slice the onions, garden egg leaves. It is advisable to dissolve the powdered potash in about 5 cl of clean water; this is a trick I employ just to easily filter out unwanted solid materials that is often embedded in potash.

Filter the dissolved potash into a mortar or pot leaving out the residue.

Add about 10cl of palm oil and stir to form a yellowish paste (ncha, as addressed by the igbos), This is the first part to making Abacha (African Salad), add the ground crayfish and pepper, stir, then add the ground ehu if you like.

Ugba is an important ingredient in the process of making African salad, it is considered incomplete without the present of this ingredient. Ugba is usually sold in most Nigerian markets or African shops (if you live outside Nigeria).

Add the ugba to the mixture and stir, and then add the abacha, salt. It is advisable to heat the abacha (using the method outlined above) just few second before you use so it doesn’t get cold, as most people in Nigeria like their Abacha to be a little bit warm.

Stir the whole combination and you are almost through with the preparation part.

The garden eggs, the leaves and the onions are used mostly to spice up or for decoration purposes and not added during preparation but while dishing out. They are often sliced and kept aside in different plates or bowls, then added while individual plates are dished out; this also goes for the meat or fish used.

Taste the combination in the mortar or pot, if it is as tasty as you desire, you may also want to turn on the cooker and heat for few minutes if it is not as warm as you desire.

Serve with the meat and also add the garden eggs (sliced) and leaves to individual plate, most people in the rural centers like to take African salad with palm wine. So get a bottle of palm wine or your favorite soft drink



Ghanaian Food: How to make Yam balls Snack Details below

Yam balls are a common snack in Ghana, below is the Ingredients and the steps to prepare it


1kg Yam
Water to boil
Salt to taste
100 gms butter
1/2 tsp garlic powder
2 spring onions finely chopped (optional)
1/2 tbsp, coriander, finely chopped (optional)
1/2 tsp paprika
1 egg yolk (keep the egg white)
1 egg (add the remaining egg white and whisk into a mixture)
Pinch of ground white pepper
Pinch salt
Breadcrumbs (preferably panko breadcrumbs)



1. Peel and cut the yam into cubes.

2. Cover in pot with water and season with salt.

3. Boil till soft and then drain out the water.

4. While it is still hot mash the yam together with the butter, egg yolk, garlic powder, white pepper, paprika, adding salt if necessary. Add the finely chopped spring onions and coriander if desired.

5. Roll into small balls and dip into the whisked egg mixture.

6. Spread the breadcrumbs on a plate and roll the balls on it, coating it evenly.

7. Now heat oil in a deep fryer, wok or large saucepan to 180°C. Cook them for around 3 minutes until they rise to the top and are golden brown and crisp.

8. Drain the balls on kitchen paper, then place in a warm oven while you cook the remaining balls.

9. Serve this on a platter with some Waakye Leaf Shito and/or freshly ground “pepe” (blended mixture of scotch bonnet, tomatoes and onions with a pinch of salt to taste).


Nigerian Food: How to make Abak Atama Soup, Details below

Periwinkles, stockfish, Palm fruit, Atama leaves and other spices are what makes up this nutritious flavoured soup.


Beef (1/2 kilo)
Fresh or smoked fish (1 medium size)
Cow skin (10 medium pieces)
Stockfish head (1 medium head)
1 cup of Periwinkle in shell
1 small bunch of Atama leaves
Palm fruit
3 tablespoons of ground crayfish
Uyayak (local spice)
1Knorr cube
2½ litres of Water (for extraction of the oily liquid)
Salt to taste.


Wash periwinkles thoroughly. Then Wash and boil the palm fruits for about 30 minutes. Strain off the water and pound the palm fruit until the pulp/fibre separates from the nuts.
Boil some clean water and add to the pounded palm fruit and mix thoroughly to separate the oily extract from the rest of the pulp, then strain off the oily extract.
Wash, cut up and season your meat with salt, Knorr cube and small pepper, then steam for about 5 minutes on low heat. Then add about 1½ cups of water and the stockfish head and continue boiling for about 20 minutes till the meat is almost cooked, and remove from heat.
Cut the Atama leaves into very fine pieces. Pound them for about 10 minutes till the leaves are finely pounded. Then place the oily extract on the burner and allow to boil for about 5 minutes to remove all moisture.
Add cooked meat and washed smoked fish, meat stock, periwinkle, crayfish, pepper and Knorr and Uyayak. Stir and allow to boil for about 10 minutes. Add the atama leaves and boil without stirring for another 10 minutes. Stir and add salt to tast.
Allow to simmer for another 15 –10 minutes or until slightly thick. Remove from heat and serve with pounded yam, garri or cassava fufu.


Ghanaian Food: How to Prepare Fufu and Light Soup, Read the details below 



Neat fufu

Light Soup

Whole tomatoes (4)
Fresh red pepper (2-3)
Onions (1 small sized)
Meat (beef / goat / chicken)
Maggi & salt



Pour 2 handfull of Neat fufu powder into a clean dry pot and mix properly with water into a thick paste. Ensure to stir properly to prevent lumps in fufu

Put on medium heat and stir. As it gets thicker, begin to knead into a dough.

When fufu formed a neat dough, and doesn’t taste floury, fufu is ready. If it still taste raw of floury cover and allow to cook for another 15mins kneading every 5mins to prevent the bottom from burning. When done, remove from heat.

Tips: Notice that Fufu doesn’t stick to pot anymore while kneading.

Light Soup

Wash tomatoes, pepper and onions. Remove stem of pepper and remove head of onions.
Put whole tomatoes, pepper and onions into a clean pot and add 1 cup of water and bring to boil. In the meantime, steam meat.

Remove whole tomatoes, pepper and onions and blend. Don’t discard the boiled water
Pour back blended tomatoes into the boiled water, cook for 15 mins then pour the meat stock, add maggi, salt and bring to boil for about 5 mins. Add meat and boil for another 10 mins.

Optional step: Sieve the soup to get the clear light look of the soup
Light soup is ready.

To serve Ghanaian style, mould fufu into a ball and place in the center of a deep wide bowl. Pour soup with lots of meat over the fufu.

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