You are really sampling different food in Nigeria..enjoy your stay..Very good of you to promote the small businesses. The salad looks super delicious.😋😋.but I must confess that I've never tried it..Thanks for sharing.
White abacha beats them all coz the natural ingredients I prefer the white one coz the sauce is so yummy 😋 sis 😋 send my share I can perceive that natural aroma from here. Nice one sis 👏
Dried abacha is the dried cassava yu use to prepare abacha,we still have fresh one that can serve same purpose.yu get the dried one from fresh one,just like fresh bitterleaf and dried bitterleaf can also serve same purpose
Pls ma, this thing she used to thickened the oil, she called it ngu, and you called it potash. The two re not same. Potash is akanwu while ngu is burnt palm fronds if I'm not wrong. My question is, which one exactly did she use???
An not from igbo dear,I know what we call it in my place is akawu or otash ,I think we have to make this video again to really explain things in detail cos so many people are interested in this video,thanks
@@gloryeze7192 yes, but then not every body will proudly tell you that they re using akanwu oo. Some lie about it Sha. They will use the potash and tell you otherwise
I love eating African salad so much both the ones made outside but I stop eating it outside after discovering the harmful effects of potash and raw salt to our body. I now make it myself at home with ngu instead of potash and after that I put mine on fire for some heat because eating of raw salt is harmful to our system. Let's minimize what we eat outside indeed they may look yummy but may be harmful to our system.
It's not African salad, it's called ABACHA. Let's respect our culture and stop renaming our food to satisfy the English people. The ancestors must be disappointed with such an act.
@@Kachi3258please not the regular nutmeg for baking ooo this one is called calabash-nutmeg in English, ugwuye in Urhobo, tanikene in Isoko, ehuru in ibo. Thanks.
