Abacha is one of those meals that are always looked out for in any Igbo occasion or event. It is also known as African Salad by many. This is because of how delicious and festive it is. However, it has slowly become a mainstream Nigerian meal that people of all tribes are interested in eating more frequently.
Abacha, like many other traditionally Igbo foods, is made from cassava. It is made by boiling the cassava tubers. Once it has cooked to the proper state, it is then grated with a specific kind of grater. If you are not interested in going through the stress, you can buy already grated Abacha from the market.
Here is how you make Abacha like a chef.
Things You Will Need
- Grated Abacha
- Palm oil
- Garden Egg
- Ground Crayfish
- Ground Nutmeg
- Soak your Abacha in water to make it less stiff and hard.
- If you are using Ugba, rinse it in warm water.
- Remove the bones in your fish and fry them if necessary.
- Cut your onions, grind the crayfish and pepper if they are not already ground.
- In a small cup, put some powdered potash and pour cold water into it and mix.
- Pour the palm oil into a large pot. Make sure you put enough oil in the pot. You don’t want your Abacha to be dry.
- Stir until the oil turns into a thick yellow paste.
- Add in the pepper, sliced onions, ground nutmeg, seasoning, and the Ugba. Mix them properly in a mortar.
- Sieve the Abacha, it should be softened by now and add it and the potash mixture to the mix in the mortar and stir well.
- Add a little salt for taste.
- Garnish with Utazi leaves and sliced garden egg.
- serve warm with palm wine or any other refreshing drink.
For the visual representation, you can follow the steps in this video