Prepare an Abacha (African salad) like a chef by this simple recipe.
Abacha is one such meal that is always considered on any occasion or event on the Igbo. Many are also known as African salad. This is because it is delicious and festive. However, it has gradually become a Nigerian food that people of all tribes are interested in eating more often.
Abacha, like many other traditionally Igbo foods, is made from cassava. It is made by cooking cassava tubers. After being prepared for the proper condition, it is ground with a particular type of oven. If you are not interested in stress, you can buy already ground Abacha in the market.
INGREDIENTS FOR ABACHA
- Ground Abacha
- Palm oil
- Garden egg
- Ground crabs
PROCEDURE TO PREPARE ABACHA
- Soak your Abacha in water to make it less stiff and hard.
- If you are using Ugba, rinse it with lukewarm water.
- Take the bones out of your fish and fry them if needed.
- Cut onions, grind crab and pepper if not already grated.
- Put a little powdered porridge in a small cup and pour in cold water and stir.
- Pour palm oil into a large bowl. Make sure you put enough oil in the pot. You don’t want your Abacha to be dry.
- Stir until the oil turns to a thick yellow paste.
- Add pepper, ground onion, ground nutmeg, spice, and Ugbu. Mix them properly in a mortar.
- Sift the Abacha; it must already soften it and add the potassium mixture to the mortar and mix well.
- Add some salt to taste.
- Garnish with Utazi leaves and slices of garden eggs.
- Serve warm with palm wine or any other refreshing beverage.