A
abujagirl
Guest
Abacha popularly known as African salad is one local snacks you must try out if you ever find yourself in South-East Nigeria.
Well prepared Abacha contains healthy proportions of potassium, sodium, calcium, magnesium, iron, phosphorous and zinc.
Abacha is prepared from dried shredded cassava and often eaten with Ugba [ fermented oil bean seeds]. Preparing Abacha involves the use of assorted ingredients that are locally available in South-East Nigeria and other parts of the country.
The red oil used in preparation of Abacha gives it a somewhat attractive appearance. The perfect blend of traditional spices in African salad is bound to tickle your taste buds and make you uncontrollably happy.
How to Prepare Abacha :
Ingredients:
Procedure :
1. Soak the Abacha in a bowl of warm water for about 30 mins till soft then drain
2. If you want to use Kanda, Season and cook till soft then cut into small cubes
3. Chop the vegetables, wash the whole garden eggs and Dice one of the onions then set aside
4. Cut the other bulb of onion in ringlike circles
5. Place the potash in a cup or bowl and pour about 1 cup of warm water. Stir well and you are -ready to start making the African Salad.
6. In a pot, pour in your palm oil and the potash mixture making sure you don't pour in the potash -residue along with it.
7. Stir consistently till the palmoil and potash mixture turns into a yellow paste
8. Add the ground ehu,Seasoning, Ground pepper,diced onions, Crayfish and ugba (ukpaka), then stir very well till the mixture is well incorporated.
9. Add the Iru/ogiri and Diced kpomo and stir well
10. Finally, gently add your soaked abacha into the mixture making sure you incorporate the whole mixture together and you are done!
11. If you like your abacha warm like i do, you can heat it up a little on a burner
12. Garnish with the sliced Utazi(Its quite bitter so i'd advice you use sparingly), Garden egg leaves, Onion rings,Fish and Garden eggs
Abacha is best served with freshly tapped palm wine.
Recipe by : Dobby's Signature
Photo Credit: All Nigerian Recipes
Well prepared Abacha contains healthy proportions of potassium, sodium, calcium, magnesium, iron, phosphorous and zinc.
Abacha is prepared from dried shredded cassava and often eaten with Ugba [ fermented oil bean seeds]. Preparing Abacha involves the use of assorted ingredients that are locally available in South-East Nigeria and other parts of the country.
The red oil used in preparation of Abacha gives it a somewhat attractive appearance. The perfect blend of traditional spices in African salad is bound to tickle your taste buds and make you uncontrollably happy.
How to Prepare Abacha :
Ingredients:
- 3 cups Palm oil
- 4 pieces Fresh fish (fried)
- 2 stock Seasoning (Maggi/Knorr)
- 1 teaspoon ground Ehu seeds (Calabash Nutmeg)
- Dry Pepper, ground
- 4 Garden eggs
- Ogiri
- 1 tsp. potash "Akaun"
- 3 Utazi leaves (Gongronema latifolium)
- Garden egg leaves
- Pomo / Kanda (cow skin)
- 2 large Red Onions
- 4 Handfuls Abacha
- 1 wrap Ugba (Ukpaka)
Procedure :
1. Soak the Abacha in a bowl of warm water for about 30 mins till soft then drain
2. If you want to use Kanda, Season and cook till soft then cut into small cubes
3. Chop the vegetables, wash the whole garden eggs and Dice one of the onions then set aside
4. Cut the other bulb of onion in ringlike circles
5. Place the potash in a cup or bowl and pour about 1 cup of warm water. Stir well and you are -ready to start making the African Salad.
6. In a pot, pour in your palm oil and the potash mixture making sure you don't pour in the potash -residue along with it.
7. Stir consistently till the palmoil and potash mixture turns into a yellow paste
8. Add the ground ehu,Seasoning, Ground pepper,diced onions, Crayfish and ugba (ukpaka), then stir very well till the mixture is well incorporated.
9. Add the Iru/ogiri and Diced kpomo and stir well
10. Finally, gently add your soaked abacha into the mixture making sure you incorporate the whole mixture together and you are done!
11. If you like your abacha warm like i do, you can heat it up a little on a burner
12. Garnish with the sliced Utazi(Its quite bitter so i'd advice you use sparingly), Garden egg leaves, Onion rings,Fish and Garden eggs
Abacha is best served with freshly tapped palm wine.
Recipe by : Dobby's Signature
Photo Credit: All Nigerian Recipes