Abacha(african salad) Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.
Abacha and Ugba also known as African salad is a Cassava based dish from the Igbo tribe of Eastern Nigeria. Abacha is simply dried shredded Cassava while Ugba on the other hand is fermented.
Here is the best “Abacha(african salad)" recipe we have found so far. This is gonna smell and look delicious.
Ingredients of Abacha(african salad)
- It’s 300 g of Abacha (dried shredded cassava) 100g Ugba(Ukpaka).
- Take 200 ml of Palm Oil 2 tablespoonful ground Crayfish.
- Take 1 teaspoon of ground Ehuru(calabash nutmeg)(optional).
- It’s 1 of level teaspoon ground Potash(akaun).
- You need 1 of Stock cube/ powder(seasoning cube) 1 large or 2 small Onions.
- Take to taste of Chili Pepper/ any hot pepper (to taste) Salt.
- Make ready 1 of tablespoonful finely chopped Garden Egg leave.(You can use.
- It’s of thinly sliced utazi leaves or spinach leaves as an alternative).
- You need of Boiled Dried fish or Stockfish Kpomo or Kanda (cow skin).
This exotic delicacy is easy to prepare and is relished as meal or a snack.How To Prepare Abacha African Salad.How To Prepare Abacha African Salad Abia State Style A Very Special Recipe Onyi Sunshine Emy.African salad also known as Abacha is a very popular Nigerian delicacy originating from eastern Nigeria.
Abacha(african salad) instructions
- 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..
- 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.
- 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..
- 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.
- 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'' :).
- 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..
- 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!.
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.How to prepare Abacha ( African salad).Abacha is an Eastern Nigerian dish and is prepared with dried shredded cassava.
This African salad recipe is made with just a few ingredients which in include shredded.N d delivery was clean n.African salad is eaten amongst the Eastern tribe of Nigeria.Abacha is a popular cassava dish native to the Igbos and served throughout Igbo land in eastern Nigeria.Here's how to make the perfect Abacha (AkA African Salad) This recipe is indigenous to the eastern part of Nigeria and also known as African salad, Abacha is obtained solely from Cassava.
