Abacha

Name: Abacha
Total time: 1800 s
Yield: 3 servings
Cuisine: Nigerian
Ingredients: Dried tapioca(abacha); Dried pepper; Cow skin(Pomo); Ugba; Smoked fish; Boiled water; 1/4 tsp potash; Seasoning to taste; 1 cup Palm oil; Palm wine(optional; Garden egg; Onions

Damilola Kolawole @thedame_006

Travel with me to the eastern part of Nigeria

Damilola Kolawole @thedame_006

Travel with me to the eastern part of Nigeria

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Ingredients

30 mins

3 servings

Dried tapioca(abacha)
Dried pepper
Cow skin(Pomo)
Ugba
Smoked fish
Boiled water
1/4 tsppotash
Seasoning to taste
1 cupPalm oil
Palm wine(optional
Garden egg
Onions

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Steps

30 mins

1

Wash your pomo thoroughly and debone your fish.
2

Cut the Pomo to appropriate sizes and wash the ugba to remove sand and dirt
3

Bring the water to a boil,and pour on the dried tapioca in a bowl cover and allow to steam for a few minutes.
4

Strain the tapioca and rinse two more times to get rid of the sand and dirt and strain again
5

In another bowl,pour the palm oil and add the 1/4 tsp of potash,mix properly till the potash dissolves in the oil
6

Properly crush and add your seasoning to taste,stir till there are no lumps and then add the dried pepper
7

Add the abacha(tapioca) to the mixture and stir till it's properly combined
8

Add in the ugba,onions, garden egg,pomo and smoked fish and mix properly.
9

(Some people add utazi leaves or garden egg leaves but it's totally optional)add in any extra protein source of your choice e.g fried fish,peppered meat e.t.c.
10

Your abacha is ready.serve with any drink of your choice but traditionally it's served with palm wine.