ABOLO SALAD (THE FIRST EWE SALAD RECIPE)

A quick message on my phone this morning stated a parcel will arrive for me. Before I could reply to the message the Postman was at my door, as I held a smile and signed for this surprise.

To my dismay @roseline_blewusi sent Abolo, One Mouth Thousand , fried tiny Tilapia fish , Koobi (Salted Tilapia) , Kpakposhito (Pettie Belle Chillies) etc. Wow! What a thoughtful gesture, thank you 'novinye' (Sister). 

I was rather emotional whilst unwrapping my surprise as each ingredient sourced was carefully thought of. 

In the process of refrigerating and freezing the respective ingredients I was wondering what to have from my brunch. Hmm!  

Traditionally Abolo which is either made from Corn and or Rice flour mixed with baking soda and yeast is steamed in Vine or Banana leaves, is served with the Ghanaian Raw Pepper (a spicy Salsa)and fried tiny fish known as ‘One Mouth Thousand’. 

The sweet and slightly fermented steamed Abolo pairs well with the Tomato, Onion and Kpakposhito slices (which are components that make a traditional Ghanaian raw pepper sauce).

Watch how make your own Abolo recipe below;

 The inclusion of Basil leaves is for that aromatic taste that compliments the dish. I’ve melted some Coconut oil and gently fried it with finely chopped Onions and Kpakposhito for the dressing. 
The Coconut oil inclusion is to enhance the flavour of the One Mouth Thousand as it’s fried in Coconut oil.

THE OFFICIAL AYIGBE SALAD

With this in mind, let me introduce you to the first of its kind the ‘official Ayigbe salad’. The reason for this apt description is because Abolo, One Mouth ‘man’ Thousand with Raw Pepper are synonymous to the Ewe tribe.

INGREDIENTS 

200g of diced Abolo 

Deseeded and sliced 2 large Tomatoes 

1 thinly sliced medium sized Onion

6 sliced Kpakposhito (Pettie Belle Chillies)

150g of One Mouth Thousand or your preferred fried fish

Salt to taste

COCONUT OIL DRESSING 

1 large tablespoonful of cold pressed and Organic Coconut oil

1 small finely diced Onion

2 finely diced Kpakposhito (Pettie Belle Chillies)

Half a teaspoon of Vinegar

METHOD 

Melt your Coconut oil on a medium to low heat

Add the finely diced Onion and chilli 

Fry gently for 3 minutes and leave to cool down to room temperature.

In a salad bowl add all the ingredients and mix till it’s well combined.

Serve immediately. 

Keeping to the traditional ingredients and a few aromatic infusions I’ve created this gluten free Salad recipe.

Enjoy with a warm cup of Lemongrass tea or Watermelon Lemonade for brunch.

RAW PEPPER RECIPE 

All photos, recipes and videos are by the owner of this blog.