The Pretend Chef

okazi salad (Afang salad)

Okazi salad (Afang Salad) is another delicacy from eastern nigeria, it is usually served as a side or drinks accompaniment but never a complete meal. It is a salad made with finely shredded raw okazi (Afang) and shards of stockfish tossed in a spicy creamy dressing . 

The preparation is similar to abacha ncha (African salad) and ugba salad . This dish will add valuable fibre to your diet. It actually eases the digestive tract and helps get things moving.

To make okazi salad:

Okazi (Afang)
ugba (oil bean seed)
palm oil
potash water (akanwu)
toasted ehuru
uziza seed
toasted dry chili or scotch bonnet (fresh pepper)
seasoning cube

 

*Potash water made up of 1 tablespoon potash powder to 4 tablespoons water. Mix and leave to settle a bit before use.

akanwu-water-1

Wash and boil stockfish till soft, break up into bite sized bits with your hands.

shredded-stockfish-1

Wrap ugba tightly in foil, place the foil parcel in a plastic bag and tie securely or put into a zipper bag. Place this parcel in a small pot with about half an inch of water. Place over high heat and boil for 5 minutes, until heated through. This is to sanitize it. Spread out on a tray to cool down a bit.

ugba-wrapped-1 ugba-1

Rinse okazi and squeeze out as much water as you can.

ugba-garnishes-1-3

Grind toasted ehuru and uziza, grind scotch bonnet and slice onions, set aside.

In a bowl, pour in palm oil, add the potash water and using a wooden spoon, stir till colour changes to a light golden yellow and is uniform. If it keeps cracking, add another 1/2 tablespoon potash water and stir very well.

ncha-1

Add pepper, ehuru, uziza and seasoning cube, stir very well to blend with the palm oil mix. Add ugba and stir very well to coat it uniformly.

ugba-1

Add shredded stockfish and okazi, mix very well, garnish with sliced onions and serve.

okazi-1-2

It is mostly served with Palm wine but any drink will do.

 

 

  1. hamdalat
    October 11, 2016

    Type your comment here…woo nice

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