TONIGHTS DINNER- Aacha and ugba (African Salad)

Tonight's dinner is going to be awesome my little cousin is already running about he cant wait for my sister to come back for use to dinner.

Its one of my countries best food especially for the eastern part its called Abacha some people do call it African Salad.

We went to the markets and bought all the ingredients needed for the preparation

her is the list 

• Four handful Abacha 
• One and half cup of red palm oil
• Two handful of ugba/ukpaka (oil bean seeds sliced)
• A medium size of either smoked fish or stock fish but we make use of the two
• A medium size of ponmo (cow skin) very important
• Four pieces of garden egg(sliced)
• Three handful of sliced garden egg leaf
• A medium of onion, sliced
• Three teaspoon of akawu (edible potash)
• Three teaspoon of grounded crayfish 
• One teaspoon of pepper (any type)
• Two stock cube crushed 
• Two teaspoon of African nutmeg (ehuru)
• Small Iru or Ogiri (locust beans), optional
• A pinch of salt

preparation:

• Rinse and season kpomo and cook until tender, cut into smaller sizes and set aside.
• Wash and shred utazi and garden egg leaves and set aside, chop onion into nice rings and the other into tiny pieces.
• Add water to the potash to dissolve it, strain to get rid of sand and the last particles.
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Thanks

(source)[http://www.jotscroll.com/forums/15/posts/185/abacha-food-african-salad-how-to-make-abacha.html]

my source is actually the place i and my sister learnt ow to make this great meal so i think the best way to appreciate them is using their method for my fellow steeminers.