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African Salad with Coconut and lime ice cream


6 to 8 cups of Abacha (African Salad)  
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) 
Meat/dry fish or stock fish. (optional)
How to prepare:
You can either heat or soak the dry Abacha in boiled water for about three minutes, then sieve and keep in 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. 
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, 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. 
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 like their Abacha to be a little bit warm.
Stir the whole combination and you are almost through with the preparation.
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. Enjoy with your favorite soft drink
Coconut and lime ice cream
•150ml / 2/3 cup water
•115g / ½ cup sugar
•2 limes
•400ml coconut milk
How to prepare:
Bring the water and sugar to the boil in a small pot until the sugar has dissolved. Allow the syrup to cool. Finely grate the green part of the limes and squeeze the juice and add this to the syrup. Add the coconut milk and stir.
If making by Hand:
Pour the mixture into a plastic tub and freeze for 5 – 6 hours, beating every two hours to break up the ice crystals. 
If making with a machine:
Pour the mixture into the ice cream machine and churn until it is a scoopable consistency. Remove and freeze until ready to serve.