Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, abacha (african salad). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
African salad (Abacha) is a delicious west African food that is native to the ndi Igbo (people of Igbo), here is all you need to know about this Nigerian Delicious Dessert and even all the ingredients used in. Abacha and Ugba also known as African salad is a Cassava based dish from the Igbo tribe of Eastern Nigeria. African Salad can serve as a meal as well as a snack.
Abacha (African salad) is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Abacha (African salad) is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook abacha (african salad) using 11 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Abacha (African salad):
- Get Dried abacha (grated cassava or tapioca)
- Prepare Palm oil
- Get Potash
- Get Fried fish
- Take leaves Garden egg
- Prepare Crayfish
- Get Fresh pepper
- Prepare Ghana pepper
- Take Onions
- Take Seasoning cubes and salt
- Prepare Grinded ehuru (African nut meg)
It can be served as a meal or snack at home, restaurants or parties. The cassava tubers are cooked till done then sliced with a special grater. Ingredients used in making abacha or African salad vary from person to person. Abacha is basically dried shredded cassava mixed with palm oil and other condiments.
Instructions to make Abacha (African salad):
- Ingredients required!
- Put the dried abacha in a bowl, pour some water and soak for about 10mins. Drain to remove water. Set aside.
- Put potash in a little bowl, and add water to it. Dissolve the potash.
- Chop the onions and pound the pepper. Set aside.
- Wash and cut the garden egg leaves. Grind the crayfish with the ehuru seeds. Set aside.
- In a pot, pour palm oil, add the potash water little by little and stir continuously until a thick yellowish paste is formed. Add the onions, pepper, crayfish, garden egg leaves, seasoning cubes and salt and stir everything together
- Then start adding the abacha you've soaked and drained little by little and stir well to ensure everything gets well mixed
- Mix until everything gets fully combined. Taste for salt/seasoning, add if necessary. Your abacha is ready.
- Serve with the fried fish. Garnish with garden egg leaves and chopped onions. Enjoy!
Today we are cooking the delicacy of the people of Enugu - a welcome dish called Abacha (African Salad). The main ingredient in Abacha is dried shaved cassava. The cassava is re-hydrated with water and combined with spices and seasonings. Traditionally Igbo cuisine is the various foods of the Igbo people of southeastern Nigeria. There are many dishes that are common to the Igbos in particular, but one that cuts across Igbos in the South-East and South-South is Abacha also popularly known as the African Salad.
So that is going to wrap it up with this special food abacha (african salad) recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
