Abacha(african salad)
Abacha(african salad)

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, abacha(african salad). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really 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 favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Abacha(african salad) is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have abacha(african salad) using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Abacha(african salad):
  1. Get 300 g Abacha (dried shredded cassava) 100g Ugba(Ukpaka)
  2. Make ready 200 ml Palm Oil 2 tablespoonful ground Crayfish
  3. Prepare 1 teaspoon ground Ehuru(calabash nutmeg)(optional)
  4. Take 1 level teaspoon ground Potash(akaun)
  5. Take 1 Stock cube/ powder(seasoning cube) 1 large or 2 small Onions
  6. Make ready to taste Chili Pepper/ any hot pepper (to taste) Salt
  7. Prepare 1 tablespoonful finely chopped Garden Egg leave.(You can use
  8. Make ready thinly sliced utazi leaves or spinach leaves as an alternative)
  9. Take Boiled Dried fish or Stockfish Kpomo or Kanda (cow skin)

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. The main ingredient in Abacha is dried shaved cassava.

Steps to make Abacha(african salad):
  1. First wash, season and cook the kpomo(slice the kpomo into tiny bits).  b. Soak the dry prawns in hot water to soften them a bit and strain. c.  If you haven,t done this yet, also cut the fresh fish and fry.  Also shred the boiled dried fish / stock fish. Then set all aside for later use.
  2. Dissolve the ground akaun (potash) in about 3-4 tablespoonful of water and pass through a sieve to remove particles. Set the liquid aside for later use. e. Rinse the Ugba in lukewarm water, strain and set aside. f. Place the dry abacha in a bowl and soak in cold water for about 8 minutes until it goes from pure white color
  3. Another method is to pour hot boiling water over the dry abacha, stir well and leave to soak for 1-2 minutes.  Then pour the abacha into a sieve and let the water strain.
  4. Slice one onion bulb into rings, and dice or pound the other onion bulb. Now for the preparation…. 1. Pour the palm oil into a clean dry pot, add the potash liquid and mix until the color begins to chage from orange to yellow and the mixture becomes a thick paste
  5. Add  the crayfish, pepper, diced/pounded onions, the ground ehuru(calabash nutmeg), ogiri and stock bube, mix thoroughly until well combined. 3. Now, place the pot on low heat, add the strained abacha and adjust for salt if neccessary. Mix well and put off the heat as soon as the abacha is warmed up. Tip: don't leave the abacha for too long on heat, or you'll end up with ''Abacha pottage'' :)
  6. You can choose to serve  the meal as it is, along with the accompaniments, but if you choose to go further and mix it all in one pot.     4. Then, add the ugba(ukpaka),chopped garden eggs, the cooked dried/stock fish(if using), softened large prawns, and the kpomo. Mix well until all the ingredients are well blended.
  7. Finally, add the sliced leaves, stir well and transfer to a serving plate.  Garnish the prepared Abacha ncha (African salad), with the onion rings and fried fish…Enjoy!

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. Is there any other way of preparing Abacha other than to return or repatriate the looted funds? These are the popular names I know.

So that’s going to wrap this up with this special food abacha(african salad) recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!