Abacha (African salad)

 Do you crave for African Salad popularly known as Abacha? Have you been dreaming of enjoying a bowl of that delicacy made from cassava?

If you answered yes then you are not far from actualising that dream because we are here to give you the opportunity to savour that your special meal again after a long time of missing it

The information below will e of great help for anyone who feels missing out on a very fantastic meal from Eastern Nigeria called Abacha


Ingredients

1.      4 cups Abacha

2.      1.5 or 2 cups Ugba

3.      1 cup palm oil

4.      1 teaspoon edible potash (Akaun)

5.      1 whole fish (fish of choice, preferably Titus)

6.      2-3 pieces of Stockfish (Okporoko) Optional

7.      3-4 Habanero pepper (Rodo) or grinded dry pepper

8.      1 Red onion

9.      4-6 garden eggs (optional)

10   6-8 Utazi leaves

11    2 Tablespoons Crayfish powder

12    5 Calabash nutmeg (ehuru)

13    1.5 Teaspoon ogiri

14   Any choice maggi seasoning

15   1 teaspoon salt


Pr    Preparation Procedure

1.      Clean and marinate your fish with salt, curry and allow to marinate for at least 30 minutes

2.      Grill for about 45minutes on high heat

3.      Soak the Abacha in cold water for about 10 minutes or in hot water for about 2 minutes then drain in a clean colander

4.      Boil the stockfish with some salt to softness        

5.      Dissolve the potash in 2 tablespoons of cold water

6.      Blend the habanero pepper (Rodo), ½ of the onion, crayfish and Uhuru together until smooth

7.      Pour the palm oil into a deep bowl and use a wooden spatula to cream the oil till it becomes light

8.      Add the mixture of potash and water (8/10 of the 2 tablespoons) into the mixed palm oil and mix thoroughly until you notice that the mixture has turned golden yellow (avoid adding the residue of the potash)

9.      Add the pepper mixture into the oil

10.   Add the shredded stockfish, Ogiri, and Ugba and stir together with a wooden spatula     

11.   Add the Abacha and stir well with the wooden spatula          

12.   Add the sliced Utazi leaves moderately (or use it to garnish)

Add the cubed garden eggs (or use them






to garnish)             

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