Recipes made easy with Peppe Terra


  • Palm Oil (450g or 1lb)
  • Liquid Potash (Potassium Carbonate - Dissolved white solid in water)
  • Hot Pepper - 2 whole
  • Crayfish - 1 Whole sliced
  • Salt to taste
  • Roughage for preparation of African Salads
  • Abacha or processed cassava slices
  • Garden Eggs
  • Ukazi Leaves
  • Ugba
  • Leaf of Garden Egg Plant
  • Onions
  • Other Ingredients that may be used in African Salads
  • Stockfish (Dry codfish)
  • Kpomo or Cow skin
  • Smoked fish

Ugba - The African Salad



  1. Using a bow dissolve the potash (akaun) in water, a little warm water and add the palm oil to it. Stir the potash solution until it turns yellow in colour and thickens.
  2. Dissolve the maggi and salt in little hot water and add to the mixture. Add the pepper, onion, crayfish and stir.
  3. Add all remaining ingredients and thoroughly stir until all is well mixed.
  4. Add the shredded leaves and taste for enough salt and maggi. Add the chopped garden eggs and serve with fried fish or isi gwu, over a cold drink (beer, stout, or palmy).