Abacha
Travel with me to the eastern part of Nigeria
Cooking Instructions
- 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.
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Comments (4)
let me just bring sobo 🍷