Abacha (African Salad)

How we do it, step by step

1. Soak the cassava in cold water
2. Rinse the ugba in warm water
3. Pour your red oil, sliced onions and stock cube into a pot and set on medium heat
4. Add diced tomatoes, uziza leaves, kidney beans, ugba and stock fish
5. Stir well and add ½ tin of Peak Evaporated Milk
6. Add butter and salt (optional: Add flour to thicken)
7. Drain your cassava and top with the creamy sauce
8. Garnish with diced yellow and green bell peppers