11 Steps To Making Abacha – African Salad

The key to making a good abacha is to make sure that all ingredients are well incorporated

Abacha- African Salad is a meal enjoyed by the Igbos ( eastern Nigeria). Abacha native taste is so distinct and can also be enjoyed by all tribes in Nigeria. For the Igbos, Abacha is mostly reserved as a special dish for special guests of honour or visitors. In most village weddings, it usually serves as dessert and served with palm wine.

This dish is served with either fish or meat.

This recipe was giving to me by a dear sister, Lizzy. and was buttress by my Igbo ingredient seller at the market. You well know, as a true foodie, although a yoruba ( western Nigeria) , I love trying out dishes. And this Abacha recipe, I must say, is truly worth a try.

So this is the recipe…

Ingredient for a nicely flavoured Abacha -African Salad

  • 300g of dried shredded cassava
  • 100g of ugba / about a cup
  • 100 ml of Palm oil
  • 1 tablespoon grounded crayfish
  • 1 level teaspoon of grounded potash
  • I seasoning cube
  • I medium sized onion
  • Salt and chilli pepper to taste
  • 2 tablespoon of finely chopped garden egg leave { igba leaf} or in the alternative spinach or utazi leaves
  • Ponmo, beef, (optional)
  • Dried fish and stock as preferred
  • 1-2 Ground ehuru (calabash nutmeg
  • Ogiri ( I wrap) optional

Getting started..

calabash nutmeg: in case you are wondering what calabash nutmeg is

ncha

  1. Sock the Abacha in hot water for 2-3 minutes and drain
  2. Slice your onion into rings, slice the garden egg leaves. Set aside
  3. Dissolve the potash in 1/3 cup of clean water and filter it to get a clear potash water
  4. Place the potash water in a clean dry pot
  5. Stir in palm oil into the potash water, watching as its colour changes from red to yellow (this is known as ncha
  6. Add grounded crayfish, pepper, grounded ehuru and stir to combine
  7. Next, add the ugba, ogiri, diced seasoned ponmo and stir well
  8. Add the drained Abacha, stirring until well combined with the other ingredients
  9. Add a seasoning cube and taste
  10. Lastly, add the utazi or garden egg leaves and place on heat to warm up for 2-3 minutes
  11. Serve with sliced onions, garden eggs and fish or meat by the side. Enjoy!
  12. abacha served with ponmo and chicken flanks

    Abacha served with braised chicken flanks and Ponmo( cow skin)

Till my next article, why don’t you check out our other Igbo dessert dish

how to make Nigerian nkwobi

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My Recipe

Prep Time: 15 mins
Cook Time: 3 mins
Yields: 4

Method

  1. Sock the Abacha in hot water for 2-3 minutes and drain
  2. Slice your onion into rings, slice the garden egg leaves. Set aside
  3. Dissolve the potash in 1/3 cup of clean water and filter it to get a clear potash water
  4. Place the potash water in a clean dry pot. Stir in palm oil into the potash water, watching as its colour changes from red to yellow (this is known as ncha)
  5. Add grounded crayfish, pepper, grounded ehuru and stir to combine
  6. Next, add the ugba, ogiri, diced seasoned ponmo and stir well
  7. Add the drained Abacha, stirring until well combined with the other ingredients
  8. Add a seasoning cube and taste
  9. Lastly, add the utazi or garden egg leaves and place on heat to warm up for 2-3 minutes
  10. Serve with sliced onions, garden eggs and fish or meat by the side. Enjoy!

Additional Info

The garden eggs, onions, and the fish or meat are mostly served as a side to the dessert dish. I could not get my hands on ugba for this particular recipe, searched for it in local market around until I was told by a particular Abacha seller that I can make it with or without the ugba. the taste turned out nicely though. but I promised myself I wouldn't make it again until I get my hands on it. so I can have a full savoury dish. So until my next recipe, remember to always cook with a large dose of love #cookwithkemi#lovecook

Kemi is a food innovator, a food blogger and a caterer who loves good food at good(minimal) budget. Kemi has handled catering services ranging from indoor and outdoor events and is readily available for services anywhere in Nigeria. Kemi is also a trained educationist, an economist who has put her skills of cooking, teaching, writing and budgeting into one piece by creating cookwithkemi.com. Here, you get to learn basic Nigeria soup recipes, some continental dishes, baking, cooking tips and food redefining Do come along with me on my food discoveries...

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