Easiest Way to Prepare Perfect Abacha(African Salad)... Native style

Abacha(African Salad)... Native style. African salad (Abacha) is a delicious west African food that is native to the ndi Igbo (people of Igbo), here is all you need to know about this Nigerian Delicious Dessert and even all the ingredients used in preparing it. African salad also known as Abacha is a very popular Nigerian delicacy originating from eastern Nigeria. This African salad recipe is made with just a few ingredients which in include shredded cassava, some traditional spices like calabash nutmeg and is served with one of the best unique.

I was introduced to Abacha by my Igbo neighbours back in Nigeria,must have been in. African Salad can serve as a meal as well as a snack. Learn how to make this correct Nigerian recipe. You can have Abacha(African Salad)... Native style using 11 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Abacha(African Salad)... Native style

1. It's 300 g of Abacha (Dried tapioca).
2. You need 100 ml of palm oil.
3. Prepare 3 tablespoons of potash(or bicarbonate of soda).
4. It's 100 g of Ugba(fermented oil Bean).
5. Prepare 3 of dried fish.
6. Prepare 10-15 of Utazi leaves.
7. You need 1 of medium onion.
8. Prepare 12 of Ehuru seeds.
9. Prepare 3 tablespoons of blended Crayfish.
10. You need 2 tablespoons of blended pepper.
11. It's of Salt and seasoning (to taste).

Though it can be as filling as any other main course meal, African Salad is usually eaten as an in-between meal. How to Make Abacha with Ugba [Video] Full Option Abacha I. African Salad, also known as Abacha is a traditional Nigerian salad. African Salad, also known as Abacha Ncha is one of the most popular eastern Nigeria side dishes.

Abacha(African Salad)... Native style step by step

1. Soak the Abacha in warm water for 30minutes to soften, then using a seine drain the water out.
2. Roast the Ehuru seeds on naked flame for about 3-5minutes(this brings out the aroma better) remove the shell and blend.
3. Wash and cut the utazi leaves, also wash and chop the onion. Clean up the dried fish and set aside.
4. Get the Ugba ready (if you bought the ones wrapped with leaves, place them on naked flame a bit with the leaves to roast for about 3-4minutes.(this also gives it a different traditional flavor) Remove from the the wrap and set aside for use.
5. Mix 2 tablespoons of potash (or bicarbonate of soda) with warm water thoroughly & sieve out the water, then set aside.
6. In a large clean bowl, add in the palm oil, then 3 tablespoons of potash (from the one sieved out in No. 5).
7. Mix both thoroughly to get a smooth light paste.
8. Add in the blended crayfish.
9. Then add in the pepper and blended Ehuru seeds.
10. Add in some salt too.
11. Then add in the Ugba.
12. And mix all together thoroughly.
13. Add in the Abacha, then 1 cube of seasoning and finally mix all thoroughly together.
14. Plate with the Utazi leaves, chopped onion and the dried fish.
15. You can heat it up a little to be warm before serving.
16. And then I got naughty and plated like dis.
17. Your Abacha is ready to eat. It's best taken with some wine👍👌.

It is made with dried shredded cassava(Abacha) and fermented oil bean seeds(Ugba or Ukpaka). It has been so much fun writing and making recipes from around Africa and it makes me appreciate Africa even more. Today we are cooking the delicacy of the people of Enugu - a welcome dish called Abacha (African Salad). Igbo cuisine is the various foods of the Igbo people of southeastern Nigeria. 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.