Abacha(african salad)

Name: Abacha(african salad)
Total time: 1200 s
Yield: 5 serving
Cuisine: Nigerian
Ingredients: 300 g Abacha (dried shredded cassava) 100g Ugba(Ukpaka); 200 ml Palm Oil 2 tablespoonful ground Crayfish; 1 teaspoon ground Ehuru(calabash nutmeg)(optional); 1 level teaspoon ground Potash(akaun); 1 Stock cube/ powder(seasoning cube) 1 large or 2 small Onions; to taste Chili Pepper/ any hot pepper (to taste) Salt; 1 tablespoonful finely chopped Garden Egg leave.(You can use; thinly sliced utazi leaves or spinach leaves as an alternative); Boiled Dried fish or Stockfish Kpomo or Kanda (cow skin)

Chinny's Kitchen @cook_7750723

Surulere,lagos

Hello my name is chinenye I rep Anambra state,i learnt to make this dish from my mother she taught me how to make without the use of potash, Abacha is one meal that is enjoyed by the igbo's the native taste is so distinctive making it palatable to be enjoyed by all tribe in Nigeria (African salad) whenever there is a wedding in my village Abacha is usually reserved for special guest. is usually served with Palm wine, which is a local Nigerian drink, but you can also enjoy it with any chilled drink of choice

Chinny's Kitchen @cook_7750723

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Ingredients

20 minute

5 serving

300 gAbacha (dried shredded cassava) 100g Ugba(Ukpaka)
200 mlPalm Oil 2 tablespoonful ground Crayfish
1 teaspoonground Ehuru(calabash nutmeg)(optional)
1level teaspoon ground Potash(akaun)
1Stock cube/ powder(seasoning cube) 1 large or 2 small Onions
to tasteChili Pepper/ any hot pepper (to taste) Salt
1tablespoonful finely chopped Garden Egg leave.(You can use
thinly sliced utazi leaves or spinach leaves as an alternative)
Boiled Dried fish or Stockfish Kpomo or Kanda (cow skin)

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Steps

20 minute

1

First wash, season and cook the kpomo(slice the kpomo into tiny bits). b. Soak the dry prawns in hot water to soften them a bit and strain. c. If you haven,t done this yet, also cut the fresh fish and fry. Also shred the boiled dried fish / stock fish. Then set all aside for later use.
2

Dissolve the ground akaun (potash) in about 3-4 tablespoonful of water and pass through a sieve to remove particles. Set the liquid aside for later use. e. Rinse the Ugba in lukewarm water, strain and set aside. f. Place the dry abacha in a bowl and soak in cold water for about 8 minutes until it goes from pure white color
3

Another method is to pour hot boiling water over the dry abacha, stir well and leave to soak for 1-2 minutes. Then pour the abacha into a sieve and let the water strain.
4

Slice one onion bulb into rings, and dice or pound the other onion bulb. Now for the preparation.... 1. Pour the palm oil into a clean dry pot, add the potash liquid and mix until the color begins to chage from orange to yellow and the mixture becomes a thick paste
5

Add the crayfish, pepper, diced/pounded onions, the ground ehuru(calabash nutmeg), ogiri and stock bube, mix thoroughly until well combined. 3. Now, place the pot on low heat, add the strained abacha and adjust for salt if neccessary. Mix well and put off the heat as soon as the abacha is warmed up. Tip: don't leave the abacha for too long on heat, or you'll end up with ''Abacha pottage'' :)
6

You can choose to serve the meal as it is, along with the accompaniments, but if you choose to go further and mix it all in one pot. 4. Then, add the ugba(ukpaka),chopped garden eggs, the cooked dried/stock fish(if using), softened large prawns, and the kpomo. Mix well until all the ingredients are well blended.
7

Finally, add the sliced leaves, stir well and transfer to a serving plate. Garnish the prepared Abacha ncha (African salad), with the onion rings and fried fish...Enjoy!