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Biafra Salad the Vegetable-Rich,
anti-kwashiokor salad
According to Betty Anyakoha

  • The ingredients consisted of four wrappings of slightly fermented oil beans locally called "Ugba" or Ukpaka.
  • A cigarette cup of fresh local salad fruit known as anara seeds
  • About two small bundles of local salad leaves "leaves of solanium family
  • Two cigarette cups of sliced and dehydrated cassava locally known as achi or abacha, or jikpu or nsisa, a pinch of potash
  • Four table-spoons of palm oil, salt to test, three table spoons full of water
  • Half a cigarette cup of dehydrated and powdered shrimp or lobsters, and a teaspoon of powdered pepper
  • Wash the local salad fruits and leaves thoroughly in luke-warm water containing a pitch of salt or few drops of milton, drain in a colander also wash the sliced dehydrated cassava achi and leaf in a colander to drain a get soft, slice the drained fruits and leaves to reasonable sizes, roast the oil bean wrappings in open fire for about five minutes, grind the pepper and potash to be mortar done, add desired level of water and oil to the mortar powdered products while stirring vigorously with the addition so as to produce a nice, smooth mixture of orange color stuff called ncha add salt to taste. Put the sliced cassava, sliced local salad leaves and fruits, roasted oil beans, and powdered shrimps to the ncha, mix thoroughly to get the finger licking, saliva-watering, anti-kwashiokor Biafran salad.