At this point in my Peak adventure, I have come to terms with the fact that everything tastes better with Peak, and it’s looking more and more like a no brainer.
Everyone loves Abacha; the African salad … everyone but me it seems. But then I wondered if I could love it and enjoy eating it if I added Peak to the recipe … seeing that I LOVE Peak Milk so much, I went to the market and bought the following ingredients:
- Processed Cassava flakes
- Wrapped Ugba (Oil Beans)
- Yellow Bell Peppers
- Green Pepper
- Uziza leaves
- Kidney Beans
- Tin Peak Milk
- Small Stockfish
- Stock cubes
- Red Oil
Then I did the following;
First I soaked the cassava in cold water and rinsed the Ugba in warm water too. I then poured my red oil, onions and stock cube into a pot and set on medium heat.
Next was the diced tomatoes, Uziza leaves, Kidney beans, and stock fish. I stirred and then poured in half a tin of Peak Evaporated Milk for that creamy taste. I added some butter and salt to taste.
Then I drained my cassava and topped it off with creamy Abacha, garnishing the meal with green and yellow peppers.
And I’m proud to say that I now love Abacha!
Watch the video below for details: