Abacha(African Salad)... Native style

Name: Abacha(African Salad)... Native style
Yield: 3 servings
Cuisine: Nigerian
Ingredients: 300 g Abacha (Dried tapioca); 100 ml palm oil; 3 tablespoons potash(or bicarbonate of soda); 100 g Ugba(fermented oil Bean); 3 dried fish; 10-15 Utazi leaves; 1 medium onion; 12 Ehuru seeds; 3 tablespoons blended Crayfish; 2 tablespoons blended pepper; Salt and seasoning (to taste)

Chef Weenee @Chef_Weenee

Egbeda Lagos

I love local delicacies and this is one of my favorites

Chef Weenee @Chef_Weenee

Egbeda Lagos

I love local delicacies and this is one of my favorites

Saved

Ingredients

3 servings

300 gAbacha (Dried tapioca)
100 mlpalm oil
3 tablespoonspotash(or bicarbonate of soda)
100 gUgba(fermented oil Bean)
3dried fish
10-15Utazi leaves
1medium onion
12Ehuru seeds
3 tablespoonsblended Crayfish
2 tablespoonsblended pepper
Salt and seasoning (to taste)

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Steps

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👍👌