You are welcome to another day of recipe sharing, but today will be talking about how to make Abacha. This dish definitely needs no introduction because it is very popular, but for the sake of those who are just finding about this dish ‘you are highly welcome’. I hope at the end of this article, you will definitely love this dish.
Abacha is from the southeastern region of Nigeria(most especially Enugu state). It is the Igbo delicacy and it is served majorly at gatherings, wedding ceremonies e.t.c. It can be eaten as a dessert, appetizer, snack or even as the main meal. Nowadays, you will find Abacha been served as street food; you will find food hawker hawking this dish especially in market areas.
This dish is also known as Africa salad, yes it is a salad but it is just made with local ingredients.
How is Abacha made?
Abacha is made with shredded and dried cassava which is then soaked in water to soften it a little bit.
- This process actually starts from getting cassava tubers which is then cut into chunks with a knife.
- The cassava is then peeled and boiled.
- Then you proceed by shredding the cassava by using a grater.
- After shredding the cassava you proceed by soaking overnight.
- The next process is washing/rinsing the cassava.
- Then you dry in the sun for about 3 days.
- Your Abacha is ready for use.
The other ingredients used aside from cassava include garden egg, ugba (oil), potash (sometimes optional), onions, utazi leaves, palm oil e.t.c.
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-The shredded cassava used is very high in both carbohydrates and calories because of its high sucrose content, but it is gluten-free which is good for people with digestive problems. It is also very rich in b-complex.
-Some of the vegetables used in making Abacha like eggplant leaves are very rich in calcium, ascorbic acid, and beta- carotene. It is also filled with anti-inflammatory and antioxidants properties. Ukazi is great for digestive health because it is a roughage.
-Ugba is very proteinous which is very good for the body.
-Abacha provides energy to the body which is needed for daily activities.
-The ugba lowers cholesterol in the body.
-It helps to fight diseases such as obesity and type 2 diabetes
- 250 g of Abacha
- 80 g of Ugba (Ukpaka)
- 150ml of Palm oil
- 1 tsp. of Ogiri/Iru
- 1 tsp. of Potash(powdered)
- 3 garden eggs( Chopped)
- 2 tbsp. of Crayfish
- 2 medium-sized onions
- Stockfish/dry fish
- 1 tsp. of grounded Ehuru seeds (calabash nutmeg)
- 1 seasoning cube
- 1 handful of garden egg leaves or utazi leaves
- 1 tsp. of dry pepper
- Ponmo or kanda (cooked and sliced)
- Fresh fish (Mackerel).
- Salt to taste
- Firstly, you have to cut the fresh fish and fry.
- Then you proceed by dissolving the potash (akanwu) in a small quantity of water then sieve it to remove particles, then set aside for use later.
- Next, you rinse the Ugba (ukpaka) in water and also set aside.
- Soak your abacha in clean water for about 30 minutes then drain the water.
- Proceed by slicing one of the onions and chopping the other one.
- Lastly, grind some pepper.
THE MAKING OF AFRICAN SALAD
- Heat the palm oil for about 20 seconds, allow it to cool and pour it in a pot or bowl.
- Next, add the mixture made with potash into the heated palm oil, mix properly till you notice the palm oil is thicken and also turned into a yellow color.
- Proceed by adding the chopped onions, crayfish, calabash nutmeg, chopped onions, iru, seasoning cube, salt to taste and mix properly.
- Then you add the chopped garden eggs, Ugba( ukpaka) and mix properly.
- Next, you add your drained Abacha and also add in a little salt( you might not need to even because you have added it earlier).
- Add the shredded vegetables( Utazi or garden egg leaves) and mix them properly.
- Dress the Abacha with fried fish and onion rings.
- Your delicious Abacha(African salad).
HOW TO MAKE ABACHA VIDEO:
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