Abacha is also known as African salad. This meal is a delicacy popular among the Igbo tribe of Eastern Nigeria. It is a Cassava based dish made from boiled and sliced Cassava. This meal is so easy to prepare and its ingredients are easily accessible in the market.
Please note that Abacha is not a hob/stove cooked dish, so don’t be tempted to cook it with heat. If you wish to enjoy this eastern delicacy this weekend, below are the ingredients and the method of preparing it.
Ingredients:
- 4 Cups Abacha ( boiled, shredded cassava tubers)
- 1 Cup Palm Oil.
- 1 Teaspoon of Edible Potash (Akaun).
- 1 Whole Fresh Fish.
- 2-3 Medium Stockfish/ Okporoko.
- 1-2 Scotch Bonnet or 2 Tablespoon Ground pepper.
- 1 Red Onion.
- 4-6 Garden Eggs (Optional).
- 6-8 Utazi Leaves.
- 2 Tablespoon Crayfish Powder.
- 5 Calabash Nutmeg Seeds ( Ehuru).
- 1/2 Teaspoon Ogiri.
- Seasoning cube.
Preparation:
- First, clean and gut your fish, then marinate with salt, curry, and seasoning cube. Leave to marinate in your fridge or a cool place for at least 30 minutes. Then grill or fry.
- Soak the Abacha in cold water till it’s soft. This should take roughly 10 minutes. Then leave to drain in a colander.
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- Boil the stockfish with salt and seasoning till soft. Dissolve the Potash in 1 cup of water.
- Blend the scotch bonnet, 1/2 of the onion, crayfish, and ground Ehuru till smooth and set aside.
- Roast the Calabash nutmeg, peel, and grind in a mortar.
- Pour the palm oil into a bowl or saucepan and gradually add the potash mixture into the palm oil and mix thoroughly. You’ll notice the palm oil will begin to thicken and the colour will turn yellow.
- Now, add the pepper mix into the palm oil. Add the shredded stockfish, Ogiri, stir and combine.
- Then add and a portion of the oil mixture to your Abacha, stir and it’s ready.
You can mix in your chopped Utazi leaves at this time if you wish to. Be careful not to add too much Utazi as it’s quite bitter and will affect the taste of your Abacha if added in excess. Garnish with Onion rings, Garden Eggs, Utazi leaves, and the Grilled/Fried Fish.
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